Matcha Swiss Roll

Tuesday, 3 February 2015

Knock, knock!

Who's there?

Matcha!

Matcha who?

Much ado about Swiss rolls.

This is another Swiss roll post, the third on this blog. 

My matcha sheet cake is barely sweet, to keep it in character with green tea which is drunk without sugar. It has quite little oil because matcha doesn't absorb much oil. My vanilla sheet cake, in comparison, has twice as much. Green tea powder also helps "lighten" the cake. You know how tea makes food seem less rich? Matcha does that with cake.

If you don't know much about matcha, please read my post on matcha layer cake. You'll find information on what type of matcha to buy and how to store it. 

My matcha sheet cake uses the chiffon method. Making the batter is quite easy. Just do the usual stuff that applies to all cakes, e.g. measuring the ingredients correctly, not over- or underbeating, not over- or undermixing, etc.

The baking part is less straightforward. When I bake the cake, I block the oven's bottom heat around two-thirds of the way. Why? To keep the inside of the cake moist whilst allowing the crust to dry out sufficiently. Without blocking the bottom heat, the crust would be sticky when the inside is just right. And if the bottom heat is blocked too early, the bottom of the cake would stick to the parchment paper.

What makes the crust dry out slowly? Matcha. Some of the fine powder rises to the top of the cake when heated. Do wet leaves dry well in the oven? No, not as well as flour which has starch to help it set. That's why the crust needs the tray's help.

I like to fill my matcha roll with matcha whipped cream and red beans. You can, of course, make sweetened red beans from scratch. But chances are your homemade version won't be as fragrant as Japanese canned red beans unless your beans are from Hokkaido. Chinese red beans are far inferior.

I've tried two brands of red beans: Hashimoto and Imuraya. Both are fragrant but I prefer Hashimoto. It has more bite and is less sweet.

Imuraya beans are mushy and the syrup, because it's thickened with cornstarch, is very gloopy. The gloop clings to the beans, adding to the sweetness and mushiness. Unlike Imuraya, Hashimoto is thickened with sorbitol. The syrup isn't as thick at room temperature, so I can drain it.

One small can of Hashimoto, 190 g, yields 130 g after it's drained. Leftovers may be refrigerated for a few weeks or frozen for a few months.

I like my matcha roll "naked", i.e. it's rolled inside out and there's no icing. I think the green, spongy look is quite pretty. Is rolling the cake difficult? Not at all. The cake handles well (provided it's made right). If you don't know much about rolling Swiss rolls, please read my post on vanilla Swiss roll.

After you make the Swiss roll, have a small piece to see what it's like. Take note of the taste and remember it. Keep the rest of the roll in the fridge, covered, for two days. Your saintly patience will be rewarded with a matcha flavour that's more intense than two days prior, and melded with the red beans. After taking a bite, you'll never again eat matcha Swiss roll that's freshly made . . . or store-bought.

Here's my video to walk you through the recipe:



MATCHA SWISS ROLL (抹茶瑞士蛋糕卷)
(Recipe for one small roll)
Cake
10 g very hot water 
1/2 tbsp green tea powder

30 g egg yolks
10 g castor sugar
15 g corn oil
15 g cake flour

70 g egg whites
1/16 tsp cream of tartar
20 g castor sugar

soft butter for greasing pan
Filling
75 g fresh dairy cream, 35% fat
1/2 tsp green tea powder
40 g drained red beans, Hashimoto brand (beans need at least 30 min to drain well)

Image If you double the recipe, use a 13" x 10" pan.

1. To make cake, preheat oven to 200°C. Grease 10" x 7" cake pan with butter. Line with 14" x 7" parchment paper, making sure paper has no air pockets or creases. Measure and prep ingredients as detailed above.

2. Add water to green tea powder. Stir till smooth. Cover. Set aside.

3. Whisk egg yolks with 10 g castor sugar till thick and pale. Add corn oil. Whisk till thick. Add green tea paste. Mix till even. Sift cake flour into mixture in 2 batches. Mix till just even after each batch.


4. Whisk egg whites on medium-low speed till very frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add 20 g castor sugar whilst continuing to whisk. Reduce speed to low. Keep whisking till firm, hooked peak stage.

5. Loosen egg yolk mixture from bottom of bowl. Add egg whites in 2 batches. Mix with whisk till almost even after each batch. Scrape down and fold with spatula till just evenly mixed, banging bowl against worktop 2-3 times.

6. Scrape batter into cake pan, slowly and from 1' high. Spread as evenly as possible. Jiggle vigorously till batter is level, banging cake pan against worktop 2-3 times.

7. Bake cake on middle shelf of oven till risen, about 9 minutes (10 minutes if recipe is doubled). Place baking tray in bottom of oven. Continue baking till crust is lightly brown and middle of cake doesn't make squishing sound when pressed, 4-5 minutes (5-6 minutes if recipe is doubled), checking once every 30-45 seconds towards the end.

8. Remove pan from oven. Drop from 1' high 2-3 times. Loosen cake with knife. Drag onto wire rack. Leave till cold. Remove from wire rack. Place new parchment paper on cake. Flip cake upside down. Peel old parchment paper from cake, slowly. Flip again.

9. To make filling, whip cream till thick enough to hold its shape. Add green tea powder. Whisk till thick enough to stick to whisk.

10. To assemble Swiss roll, spread cake with whipped cream, then red beans. Roll. Refrigerate for 2 days, covered. Remove from fridge. Cut with serrated knife, wiping knife clean after each cut. Tuck in when cake is soft but filling is still firm.

184 comments:

sophia said...

thanks for the effort in creating and sharing this recipe KT! it can't come at a more opportune time, my friend's just requested for a matcha roll with azuki filling and I was at a loss at how to bake one. can't wait to try this one!

wayan k said...

Thank you KT! You never fail to impress us. Cant wait to try

TT said...

Dear KT,
Your demonstration of all posts is always amazing!!!
I do not understand in some points, could you please explain for me?
1/ As I see that this matcha roll recipe is quite similar to chocolate roll, by replacing 10g cocoa powder by 1/2tbp matcha powder(~3g)and difference in the step by step making. I read on some articles that cocoa powder asorbs much moisture than matcha, but why using more cocoa powder?
2/ The chocolate one is used in 12''x9'' pan, which is 1.5 times bigger than 10''x7'' pan is this post, so I guess that is the reason why matcha roll is baked in ~15mins while chocolate one is in 10mins??
Thanks in advance.

KT said...

(1) Why not? (2) No.

Mei C said...

Do you know why the Japanese red beans are fragrant? addition of vanilla? red bean itself virtually just smell like beans.

KT said...

What's wrong with red beans just smelling like beans?

KT said...

You can buy Hashimoto red beans and Ujinotsuyu matcha at J-Mart and Phoon Huat.

Alice said...

Dear KT
Thank you for your time to reply.

fifi said...

Hi KT why don't you use the method in the other swiss roll where you put in egg yolks one by one to make it 'flexible'?

KT said...

If the cake is rolled inside out, I don't suggest the one-bowl chiffon method. It makes the crumb coarse, as in the photo on the right. If the cake isn't rolled inside out, then it's OK. Leave out the cream of tartar and increase the flour to 20 g for a 10": x 7" pan.

KT said...

If the cake is rolled inside out, I don't suggest the one-bowl chiffon method. It makes the crumb coarse, as in the photo on the right. If the cake isn't rolled inside out, then it's OK. Leave out the cream of tartar and increase the flour to 20 g for a 10"x 7" pan.

Joyce Ho said...

Made my matcha cake today. It's super soft and not too sweet. Thank you

K said...

Actually KT, the chimp and human DNA are close to 99% same. Hope that helps :)

KT said...

Hi fifi, because I don't want to.

Alice said...

Hi KT,
I can"t find matcha and hashimoto red bean at phoon huat, they only have redman green tea, beside J-mart where can I get this two items?

KT said...

You can call the distributor, Tanesei (tel: 6777 0262), and ask them where you can buy 羽衣 matcha (product code: DR-5900) and Hashimoto red beans (product code: DR-1716). 羽衣 is quite common; Hashimoto is less so. Suggest you also call the supermart you choose, to make sure they have stocks, and check the expiry date for 羽衣. 5 months = very good; less than 4 = no good.

Alice said...

Thank you for your help : )

Lotje08 said...

Well, I think so too, I stick to te recipe, cane sugar is more difficult to melt in a dough of batter, I have to accept that, I know. I bake a lot with cane sugar but in this case it is not working, thats oke. Thanks, LuBear....

LuBear said...

I'm thinking maybe..if you grind the cane sugar or demerara sugar in the kitchen machine, it could be reach the similarity of the fine granules of caster sugar..:) well bit of experiment I guess..:)

Craig said...

I've been looking around for Caster sugar, but can't seem to find it. So I googled what exactly is Caster sugar, and how to possibly recreate it using your general granulated sugar, and have come up with multiple people saying to just blend it for a few seconds so the grains become smaller.
I've used it in another recipe of yours, and it seemed to work (it was the soufflé cheesecake) since I didn't run into any particular problem.
However, since the recipe is yours and I haven't tried it in any of your other recipes, do you think it's an acceptable way to replace the required sugar in your recipes?

shropshireblue said...

My mum tried this along with all your other swiss roll recipe, as always, you and your recipes are just stunning. It's better than those matcha rolls from Japan. :yumyum:

Fiona said...

i tried this recipe and it was pretty much a success. yay!

Dawn said...

Hey KT, unfortunately this is the only photo I have as the cake has been devoured by the family when I woke up. I will try the recipe again on the weekend and update this thread with pictures after the CNY.

I made a lemon flavored creme patissiere and it was delicious.

dawn said...

Sorry here is the pic

Sake Soju said...

Very yummy. I just cut some to eat. Mine looks perfect when out of the oven. And then sank. I probably over mix. Even after it sank, it tastes good . I will make again. for those who said cake is bitter, it is that bit with cocoa powder I guess. Thank you for sharing!

benzee said...

Thank you, I have tried many recipe and yours is the best.

Sake Soju said...

Second attempt. Didn't collapse anymore. But pan a little big I guess. Taste is really good and so soft!

Angel said...

Hi KT, love love love your recipe ! But may I ask if I wanna do a coffee Swiss roll, would you please advise me on what should I alter or add ? Hope I can hear from you soon ! Thanks :D

Angel ~

Lara Nagarajan said...

I really love all of your swiss roll recipes. I think you have put in a lot of effort in wodetails for each one. Please let me know whether I can use the matcha recipe to make a coffee roll by replacing matcha powder with coffee powder or will I wait for your coffee roll recipe which might come at a later date. Thanking you in advance..

KT said...

Remove mud, rinse, steam over rapidly boiling water (for 10 minutes and remove from heat, or for 15 minutes and place in water to cool down). Boiling is OK too, but the heat must be gentle or the eggs will crack. Time as for steaming. Good luck.

KT said...

Like this comment if you want to see the inside of Sake Soju's cake.

KT said...

http://www.billingtons.co.uk/wp-content/uploads/golden_caster_lrg1.png

Sake Soju said...

If the inside of the cake is anything like yours in the video, I would have posted ! I am not quite there yet ! Need more attempts! I will bake again until I get it right !

Sake Soju said...

sorry... i am not KT but just thought I just share what I know. they are completely different .


self raising contains leavening agent (baking powder) so do NOT use self raising flour if recipe never ask for that (like this one).


I dont keep cake flour at home but i have plain flour and corn flour in the kitchen and i have been substituting cake flour with plain flour + corn flour (1 cup of cake flour = 1 cup of plain flour - 2 tbsp of plain flour + 2 tbsp of plain flour).


ok don't ask me to convert into grams... X)

KT said...

Did you make this cake using cup measurements?

Sake Soju said...

No.. no. Likely the reason why the cake is not the same as yours . -.-" I had a leftover packet of cake flour in the fridge for a long time and I didnt want to take the risk of using such old flour.

Anyway , 120g cake flour = 100g plain flour + 20 g corn flour (read from joyofbaking website). So I used about 38g plain flour and 7 g corn flour, mixed and sift.

Mrs O said...

Hi, Happy Chinese New Year to you and your loved ones. Love all your cakes videos demonstrations. Very practical. Just wonder can you show us how to do latte coffee. As with so many beautiful and yummy cakes, best go with a cuppa of latte.

KT said...

Mrs O, long time no hear. Happy New Year to you too. Making latte is a bit difficult without a proper coffee machine that makes espresso with good crema. I'll see if I can make a (very) milky coffee that's passable. Don't hold your breath though.

Jolene said...

Hey KT, do u have recipe for Coffee Swiss roll? :)

amy said...

Why do you card board around your cakes? Would a water bath be good?

KT said...

Sorry, I don't.

Mrs O said...

Thank you very much, KT.

Soo said...

Hi KT, my baked sheet cake sinks after coming out of the oven. I have my oven preheated and the oven thermometer reading was stable at 200C and I baked the cake for 11 minutes. Before removing from the oven, I have tested by gently pressing the middle with my finger and it springs back. Upon cooling, the four edges are 1.7cm high and the rest of the cake is a uniform 1.0cm high. Is this normal or not? If not, how do I prevent it from sinking?

KT said...

Was the thermometer at 200°C before or after you placed the cake in the oven?

Soo said...

The oven thermometer read 200C before I placed the cake inside the oven. I didn't monitor the reading after that, but I know from previous baking that the thermometer reading will drop anything between 10 to 15C and then stay there after I put something in to bake, depending on how much stuff went in for baking.

KT said...

Photos?

Kimmy Nava said...

How many eggs do I need for 140g egg whites and 60g egg yolks?

Kimmy Nava said...

How many eggs did you used? o:

Soo said...

I have already trimmed and discarded the unshrunkened edges without taking a photo. On my next attempt, if it shrinks again I'll post the photo. I'll try baking at a lower temp for longer and see if it cures this problem.

KT said...

Photos of the cake you still have?

hagar mallah said...

Why stick to the surface and become without the crust outsourcing when tweaking ? Please reply and thank you

hagar mallah said...

Thanks for your recipe.I made the Swiss roll in my kitchen. But not yet 100% successful because the crust of the cake stick to the parchment paper when I rolled them, so the roll did not have the crust where is the problem?

KT said...

Your photo is an insult to the people who designed and made your camera.

Soo said...

After several attempts baking at different temperatures and baking times, I finally found the sweet spot for my circumstances. Non-fan oven 170C for 20 minutes. The cake deflated barely discernibly unlike previously (baking at 200C 11 minutes) where they lost half the height within 15 seconds of leaving the oven. Now my cake after cooling, has a thickness of 18mm uniformly from edge to edge. Is this thickness how it should be?

Additionally, the cake rolled beautifully without cracking, without sticking to the parchment paper and is soft, fluffy and delicious.

Thanks KT, for sharing your recipe.

Soo said...

I used top and bottom heat and the oven thermometer read 170C.

Millie said...

KT, this Swiss roll is perfect! So light and fluffy and so easy to roll! I can't wait to make it again with some strawberries in the filling!

FH said...

Hi Sake Soju,
May I know how you did it till your cake didn't sink? I just made mine and the result was sank after cool down at cool rack. But the taste is very nice and soft. Smell good.
By the way, I am from Indonesia. Nice to know you all here. Especially KT. Thanks a lot for your sharing. I always make chiffon cake with your sharing recipes. Both of my boys love them so much.

KT said...

Photos of a reader's marble butter sponge cake: http://hslingkitchen.blogspot.sg/2015/03/marble-butter-sponge-cake.html.

kay said...

Thanks to your kind explanation and video my first roll cake was successful. Thank you for this.

Sour dough said...

Hi KT
I would like to know why there is oil in my roux? is my stove temperature too hot or the butter too cold? The cake tasted lovely but it didnt rise. What is the cause as my mixture didnt stick to the whisk.

Luvita said...

Hellooo, so u blind bake it first bfore you add the filling? Thankss :)

Anu said...

Hi KT


I tried making your cake as the cake looked irresistible. I have a morphy richard 40 ltr oven and baked it @ 160 degree for 20 mins and i noticed that the cake has not risen much and also the sides were turning brown . i got a pizza sized cake as i was afraid the cake would burn. Can you please help me and let me know where i went wrong. I replaced granulated sugar with castor sugar do u think that was the reason. Also i had soft peaks while i added the meringue.


looking fwd to hearing from u


thanks
Anu

kungwarapha pongngern said...

Hello KT
Thanks for the best teaching you've done.
I wonder, many of your baking recipes don't use baking powder, also this recipe. How the cake is risen ? Could you please explain to me. I've tried this recipe but I put 1/2 tsp after the egg yolks and it's perfect.

Looking forward to hearing from you.

Regards,

Kung Pong

KT said...

Hi Kung Pong, I'll tell you how if you upload a photo of your perfect cake.

ddamsel said...

made it, one of the softest cake i have ever eaten. Your recipes are the only ones which gave me successful results always.

Jack said...

Hi KT,

I finally got down to trying this recipe and although I had some hiccups along the way, I think it turned out okay! Thanks for the wonderful recipe and tips!

I definitely need to practise my rolling technique a bit more but I'm really happy with how it turned out! :) Just a quick question though, after draining the red beans do you think its possible to just mix them into the whipped cream and spread the mixture together rather than to spread each one separately?

Thanks once again for all your wonderful recipe and videos! I just love how fluffy all your cakes look <3

kungwarapha pongngern said...

5555 May be next time, it's all gone. So that's mean no need to put baking powder into it, Am I right?

KT said...

That means I knew you were lying. You didn't bake any cake, perfect or otherwise.

Elizabeth said...

Hallo Lotje,
You can use organic sugar!

Elizabeth said...

It's for sale in the Netherlands. 500 gram, 3,40 euro.

http://www.winkelvanwendy.nl/a-27955316/ongeraffineerde-suiker-keltisch-zeezout-kruiden-en-specerijen/billington-s-organic-natural-caster-500-g/

€llieT0215 said...

Hi Lisa, may I please have the link to your post re: making puff pastry shells? Thank you.

Elizabeth said...

Castor sugar=fijne kristalsuiker

Jules said...

Wow, must be fun being your kid....

IT said...

Just baked this Swiss Roll this afternoon. No cracks and easy to roll. Thanks KT for the recipe.

Kathryn Li said...

Hi KT! I tried looking this up myself, but couldn't find anything about it. What's the difference between using a fluted and flat rimmed tart mold, other than appearance?

Xiaomi said...

Hi KT, does it matter if I continue to bake the cake at lower rack for the full 30mins? My oven temp is very unstable and it usually drops 20deg when I open then oven door halfway thru the bake.

KT said...

The pastry is less likely to slide down if the mould is fluted.

Kathryn Li said...

Thanks KT! :)

I made them yesterday and they were a success! (not as pretty as your's but tasted great)

Vivi said...

i just want to thank you so much for sharing your recipe. My first roll was very bad with lots of cracks here and there. The recipe has like over 100g flour! I was devastated.
Then I found your recipe. My oh my...., very soft, delicious, no cracks, not sticky at all. Thanks KT! Greetings from Amsterdam.

miki said...

i new to baking,im so happy to have found your blog,i love your recipes that comes into small batch just perfect for me :)

miki said...

hi,is it ok to use vegetable oil instead of butter? how much should i use?

Jane said...

Please convert the measurements to cups.

Dewi Sandra said...

Hi KT, mine came out dense, I don't know why...maybe because like you said the roux was too hot when I added the egg whites but it tasted good and soft so I will try again. Thanks for the recipe:)

Bee said...

Hi KT, your whisk looks so helpful. May I know what brand and where did you get it?

Vivi said...

This is my roll. Thanks KT!

KT said...

Thanks for the photo, Vivi. What's that on the cake, the little round thingies in three colours?

Alice said...

Thank you soo much KT, I made this swiss roll a few days ago, its turns out vr good.. I love it! Waiting for your next video recipe... Good day to u : )

Sharon said...

Hi KT, here is the Matcha Swiss Roll I made today! My oven size is small and I forgot to put a foil on top, and the top layer has become so brownish. Putting aside that, the cake is sooooo yummy! My pan size is 13x9" so I doubled up the ingredients as you advised. I tried one piece and have put the rest in the fridge, looking forward to see how it tastes after a day or two. I totally agree with you that I won't buy any swiss roll from the store after making this! And my girls now don't like the cake from the bakery. (your recipes have lifted their standard!)


I will try a second time soon and hopefully the cake will rise more. Thinking to try chocolate swiss roll with green tea cream too. Putting cocoa powder may affect the fluffiness of the cake. Will see how it goes.


KT, thank you again for this wonderful recipe. I really appreciate your effort in sharing so much details on each recipe, and also the dos and don'ts. Take care!

Vivi said...

Those are chocolate crispies (dark, milk and white chocolate).

Xcheid said...

Hi, thanks for your great recipe, the cake tasted wonderful! I've made it twice now. The last time I made it with a friend, there was some confusion over which cake tin size to use, and as a result we had to make do without the use of foil-wrapped cardboard. My friend suggested putting the cake tin in a larger pan with about slightly less than 1cm of water in the latter. I'm not sure if it's a fluke and we got lucky, but this time our cake had no cracks in it.

Disclaimer: Had no intention of altering the recipe, but I was intrigued by the results, and am wondering if anybody could shed any light on this.

Dee Ahokas said...

Hello KT, thank you so much for the recipe and this is my cake that i've mad today :D my husband really love this and he say this is the best cake that he ever eat!!! thank you so much :D

Scottiefolds said...

Appreciate all your videos and spending time to exacting the recipes. It's of great help to novice bakers!!

Soo said...

Is the cake pan really inverted onto a wire rack to cool? Because when I did that, the bottom of the cake separated from the cake pan (as the 2 layers of parchment paper made the cake not stick to the pan) and compressed down onto the rest of the cake. The sides of the cake stuck nicely to the cake pan though. So after being fully cool, I removed the cake from the pan and got a cake with a nice top like in your photo but concave bottom.

KT said...

If you think I am not truthful, don't use my recipes.

Soo said...

I wanted to clear my doubt on the upside down cooling since I got the concave bottom problem. Not sure where have I gone wrong. I'll try baking longer than 55 mins to make it more stiff and see if that works out.

KT said...

You want to clear your doubt, so you ask me, "Hey, are you a liar?"

Will you please just get outta of my blog? And don't ever come back!

CYN said...

i guess i need more practice on the rolling… this is my first attempt (kaya) filling.
Awesome recipe…can't wait to try the matcha cake… Thanks, KT!

Sharon said...

Hi KT, may I know why the surface of my cake cracks when it is baking?

Hace said...

Hi, I tried this recipe twice and it came out of the oven really nice but it collapsed even though I over turn it t cool down. It taste really nice still but it's really flat.

Vivi said...

Hello KT, I have been experimenting with your recipe :) This time I made a pandan roll spread with red bean paste. Your recipe is super awesome! Have you ever thought of writing a cookbook?

christine said...

Hi KT. I would love to try out your recipe, but My oven has 5 rack position from bottom . Could you give me advice which rack i should use? Looking forward to hearing from you.. Thankyou

Tammy Bragg said...

Hi Kitchen Tigress! Sorry for asking such a dumb question, but I was wondering if there was a way that you can maybe have a conversion option that would allow an individual to choose to convert to US measurements? Everything looks so good and fun to bake! Can't wait to try one of your recipes! :) Thanks

IT said...

Just google and use the calculator to convert gms to ozs

Violi said...

These cupcakes are divide - light like clouds! They were so easy to make and were so delicious. It's the third of your recipes I've used and all three were successful first time. Thank you! Thank you!

Violi said...

Sorry, a typo. The cupcakes are divine :)

CYN said...

lol… and he called it 'biscuits'.. :)

KT said...

The French call thin sponge cakes "biscuits" (pronounced "bis-quee"). It's not the same as English biscuits (which are cookies, more or less) or American biscuits (which are scones). "Bis-quee" should never be translated into "bis-kit". The two words just happen to have the same spelling.

CYN said...

Ah ... I'm learning some French too... Thanks, kt

Fan Ng said...

i made one this moring, the cake is soft but it is also abit sticky. is it meant to be sticky?

KT said...

KT's orange chiffon cake:
https://www.youtube.com/watch?v=3hcZJ9lFHUU

KT said...

KT's magic custard cake:
https://www.youtube.com/watch?v=n2w9G2BWE9o

Ash said...

most like u have over heated your butter n it has separated.

Ash said...

Thk u for your lovely recipe. My daughter and friends loved it. Attached is a pic. Can't wait to try your choc cake n matcha cake recipe.

Penelope said...

It is possible to say how many eggs you use instead of in grams? If its not possible then never mind thanks ~

Penelope said...

Did you buy your cake tins from phoon huat?

IT said...

Eggs come in different sizes. Sometimes I used 2 and other times I need to use 3. Weighing is the most accurate way to know how much to use.

KT said...

Of course it's possible.

KT said...

You are half-right.

Penelope said...

sorry for the stupid question. I have another question. Does the baking time change if the depth and size of the cake pan differs? Thanks ~

Penelope said...

Ohh I see. Thank you very much :D

KT said...

Aah, I see too. You thought I weigh my eggs because I can't count.

Penelpe said...

OHNO because I thought i need to use half an egg yolk or half an egg white because recipes I normally see states the amount of eggs they use not in grams D; just wanted to clear that up

Amiel Ramos said...

KT you don't use baking powder right?? Awesome! but what will happen if i add baking powder??

pipli said...

Can I use butter instead of corn oil? And plz tell me how many eggs I need to bake it coz I don't have weight machine :(

Sarah said...

I love how sassy you are. These dumb questions make me irritable as well.

Sarah said...

WHHHHYY. GOOGLING A CONVERSION TOOL IS SOOOO HAARRDD. SHE ONLY MADE THIS LONG ASS VIDEO FOR US TO WAAATCCH. WHY IS EVERYTHING SO HAAAAARRDD???!

KT said...

Hi Susan, I use plain cake flour.

KT said...

Congratulations! I will tell readers who moan about their cakes not rising to look at your photo.

Kuro neko said...

hi KT, i'm using the same type of oven as yours, (i mean with 2 core at the bottom and top) when should i use the bottom heat ? or the top heat ? sorry for my bad english, Thanks ^^

Kimmy said...

Hi KT, I have no intention to 'copy' your recipe. If I intend to, I wouldn't have link the post to yours. With this understanding, I have deleted my post and will not dare try any of your recipes in future to avoid any misunderstandings. Really sad to be addressed as despicable and a 'low-life' thief. I would be grateful if you have informed me in another way instead of branding me as such. Bye-bye.

KT said...

1) The screen shot of your post shows clearly you copied and pasted from my blog.

2) I left a comment on your blog yesterday evening and again this morning, asking you to delete the text you had stolen. You just ignored my request. So this afternoon I put your profile photo on my blog, with a fitting label. If I hadn't done that, you'd have continued to ignore me.

3) Readers may repost my recipes but they must rewrite the instructions. If they copy and paste from my blog, without changing anything or with very minimal changes, that's an infringement of copyright even if there's a linkback to my original post.

Kimmy said...

Hi KT, it's a weekend and I don't hook myself to the PC all the time. I usually write the methods in my own words [simplified version] so that it is easier for readers to follow. It could have been oversight but rest assured it will not happen again cos' I won't be trying your recipes anymore no matter how good it looks. Being branded a 'thief' by sharing a recipe this way is not worthy and the worst insult in my life.

KT said...

Your orange breakfast muffins is copied and pasted from Mimi Bakery House. I rest my case.

Isabelle said...

Thanks for the amazing recipe. My mom loved these for mother's day!

Sharon said...

Hi KT, finally I got time to bake again this Marble Butter Sponge Cake. It is most successful this time! I followed all the ingredients and converted to fit in a 20cm cake pan. What a wonderful time enjoying this cake with my family on a Mother's Day! Thank you for sharing the recipe!
Warm regards,
Sharon

Cookies said...

Chillax KT! I think he was just wondering whether that was really a wired rack or if it was something else! :) i dont think he was doubting you, i think he just wanted to make sure that he was following your recipe correctly :) hope this cleared up some misunderstandings (=゚ω゚)ノ

KT said...

KT's banana chiffon cake

https://www.youtube.com/watch?v=sixG85RfKyA

KT said...

No more excuses, Kimmy? I am waiting.

Amy Chang said...

Hi KT, I've tried ur Marble Butter Sponge Cake recipe once yesterday evening and it didn't rise well. As it tasted really good, I decided to try baking another one this morning. Yet it turned out the same. I followed every steps as closely as possible. Have no idea what went wrong. I'm feeling so miserable that I couldn't get it right. Really envy Sharon and Ash.
Regards,
Amy

Amy Chang said...

To be more exact, both rise while baking but sank after they're cooled. I've tried ur other recipes such as Pandan Chiffon Cake & cupcakes and also ur orange chiffon cake. They were all successful.

KT said...

Congratulations! What did you do differently this time? Why did your previous attempts fail? Many people have tried this recipe and failed. Maybe they can learn from your mistakes.

Sharon said...

Hi KT,

Thank you for the encouraging words! Yes, every time after I failed, I watched your video again and again, especially right before I bake again, I watch first to recall all the detailed steps. I suspect a few areas I've done before should have done better, as follows:

1. The roux temperature was still too high when I added vanilla extract, salt & 20g egg white
- In the recipe KT stated to wait for about 30 seconds. However, temperature varies (it could be by different stove we use, or the heating time of the butter as I suspect I heated butter for too long). So, this time I let the edge of heat cool for more than 30 seconds, then added vanilla extract, salt & 20g egg white. Immediately I saw that the batter was not as thick as the last time I baked.

2. Too much mixing. To minimise the no. of mixing, I adjusted the following:
- Add egg yolk in 3 batches as advised by KT, and I added the 2nd & 3rd batch when the previous batch was about 80% mixed. On the 3rd batch, I make sure I mixed it well
- when I mixed the meringue with the batter, I first used a spatula to gently cut the meringue crossed and diagonally (Chinese = 米字), then used the whisk to mix while turning the mixing bowl, in a slick operation. Again, I added the 2nd or 3rd batch of egg white when the previous batch was about 80% mixed. At last, I scraped down and fold the batter to make it even by using spatula again. I find it this way, the no. of mixing is reduced and it can be evenly mixed faster

3. The egg white must be whisked up to firm peak stage
- I suspect the last 3 times when I whisked the egg white, it was only a bit over soft peak. This time, I mixed it longer (but have to check every few rounds of mixing) and make sure it was a "fully" firm peak stage, not the beginning of firm peak stage. Since this recipe does not contain any raising agent (i.e. baking powder/soda) It fully rely on the egg white to make it rise

4. I might have over-mixed the cocoa powder with the 20g batter
- I realised that when i mixed the cocoa powder with the batter, it thickens the batter. When it's too thick and is added to the rest of the batter, it might be too heavy and as a result, affect the rising of the cake. So, I mixed them in a small measuring cup and found that it's easier to mix them thoroughly.

5. Ensure the cake is evenly baked
- The oven I use is a compact, home-use oven, not a professional kind. So, when I brought up the cake from bottom to the lower-middle shelf, I turned the cake pan to help it bake even which might help the cake rise evenly

I've attached the picture showing how high the cake rise from last time and this time, FYR.

I hope the above information helps the readers. However, if my understanding/method is incorrect, kindly correct me as I worried that I might have written something incorrect that confuse other readers: :-)

Warm regards,
Sharon

Sharon said...

Hi Amy,


I just shared some steps I've done differently this time, on my previous post after KT's comments. Please see if those information would help. I only see improvement after I tried 4 times. So, don't give up!


Warm regards,
Sharon :-)

KT said...

Thanks for the detailed notes, Sharon.

Amy Chang said...

Hi Sharon,
Thanks for ur words of encouragement. I'd definitely try again cos they really tasted so good even though thet sank. I've baked 3 times and I'm really having phobia now cos it sank more and more after each attempt. What do you mean by "the edge of heat"? And can I whisk the egg whites with high speed instead of what's stated in the recipe? Lastly, my oven only has 3 layers shelves. Can I bake my cake on the bottom shelf all the way till it's done? And my oven will take some time for it to reach from 160°C to 180°C. Must I take out the cake and wait till it reaches 180°C or just increase the temperature and time, leaving the cake in the oven? Kindly advise.
Regards,
Amy

KT said...

Love the greenery, flowers and . . . oh yes, the cupcakes.

Tramasita Le said...

Sharon, could you please share with me the recipe for 20cm pan please?
Thanks for your encourage! i will try more until i success with this cake. My cake didn´t rise well, but it tasted really nice so i really love this recipe thanks to KT

Angie said...

Hi KT, I really got to say your recipes are the best. I always have consistent success with them, no matter which recipe i tried.
Any chance that there will be a recipe for french macarons? have tried a couple of recipes on the net and followed all the directions but the results were horrible..

Jenny said...

I have been trying many times to make swiss roll but never succeed. I follow your recipe and voila ... I did it !!!!
The swiss roll is so moist and tastes good also. Thank you very much ☺

KT said...

You are welcome.

Ash said...

Hi KT,
What a lovely cake!! It was so moist and simply divine. Cant wait to try you other recipes. Thks for sharing.

Meishyuan Ong said...

Hi Kt, may I know how long did you preheat your oven? May I know how long do I need to leave the cake inverted after taking out from oven? Thanks!

Novi Ariyunida said...

Yummy for breakfast. Thanks for the lovely recipe KT. Good mood always started with happy tummy 😋.

Susanna Chong said...

Hi KT,
I like your tall chiffon cake. Can u please advise the brand of the chiffon cake tin and where can I purchase it?

Thanks,
Susanna

Ranjith Sugandhan Easter Raj N said...

4 eggs..she is using 2 in the video and she have mentioned that the video is half of the recipe.
1 large egg white is 30 gms
Reference
http://m.joyofbaking.com/IngredientSubstitution.html

Sharon said...

Hi Amy,

Sorry for my late reply! How I interpret the "edge of heat" from KT's recipe is that when I touch the side of the bowl, the temperature cools down from a bit hot to warm after around a minute. Waiting time varies depending on how hot the oil is heated.

Regarding the speed of whisking egg white, it's hard to answer whether you can use high speed as I've never seen the speed of your mixer. I think the key success factor is to catch the moment of "firm peak stage", not over not less. I found the following link very useful to determine different meringue stages. For me, my mixer only has one speed. So, even some recipe calls for low speed at first, then high speed, my mixer does not support those. Having said that, it (though only one speed) can still produces right stage of meringue.
http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557



Regarding the shelf of oven, you can only tell after you tried. As for switching the oven temp, unless the recipe calls for waiting the oven light off and then on again, otherwise I just quickly turn the temperature after bringing the cake pan up to medium, in slick operation, to prevent temperature drops down quickly when the oven door is opened. The key is to get a right oven temperature by using an oven thermometer prior baking.


Hope the above info helps! Keep trying and don't give up!


Warm regards,
Sharon :-)

Sharon said...

Hi Tramasita,


Here is the converted ingredients (for cake pan 20 x 8 cm):
99g Unsalted butter
74g Cake flour
49g full-fat milk, cold
33g egg white
1.6tsp vanilla extract
salt - slightly more than 1/16 tsp as it's hard to measure
74g egg yolks


173g egg whites
cream of tartar - slightly more than 1/16 tsp as it's hard to measure
82g castor sugar


if you have a 20cm cake pan, you also need to measure the height of the cake pan. The above converted ingredients is for a 20 x 8 cm cake pan.


FYI, you can do calculation of cake pan volume by using the following formula:
3.14 x (diameter/2) x (diameter/2) x height
Then, compare the 2 cake pan volumes and you will get the value of how much you need to convert.


Warm regards,
Sharon

Sharon said...

Hi Amy, sorry for my late reply. How I interpret "the edge of heat" from KT's recipe is that when I touch the side of the bowl, the temperature drops from a bit hot to warm.

As for the speed of your mixer, it's hard to say as I've never seen the speed of the mixer. To give you an example, my mixer does not have different speed function. So, when some recipe calls for low speed first then change to high speed, my mixer doesn't support those. Having said that, it can still produce right stage of meringue. I think the key success factor is to catch the moment of meringue stage (i.e. firm peak for this recipe). You may find this link useful to determine various meringue stages:
http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557



As for the shelf of your oven, you only know the outcome after you tried. For the temperature, unless the recipe calls for leave the door open until the oven light turns off and on again, otherwise I just open the door, bring up the cake pan, change temperature quickly and close. It has to be a slick operation to minimise the loss of heat in the oven when the door is opened. The key is to use a right temperature. You can check your oven temperature by using an oven thermometer.


Hope the above info helps. Don't give up and keep trying!!


Warm regards,
Sharon :-)

sharon yap said...

Hi KT, I've been baking chiffon cake recently. However, the result was not satisfied. My chiffon cakes were not as soft and bouncy as yours but a little bit wet to the touch, it's something like japanese cotton cheese cake(texture), the taste was fine though. Will you give me some advice to overcome this problem?

KT said...

Whose recipes are you using?

Jill said...

You can use a pinch of salt

sharon yap said...

I used your recipe. As you can see from the picture, the inside of the cake is still wet. I had tried baking it several times but it turned out the same. Do you have any idea of what causes this failure?

KT said...

Did you weigh your ingredients, including eggs, as in the recipe?

Hannah Yan said...

hi KT. How high is the cake container? Thanks!

KT said...

About 35 metres.

gmy said...

Hi KT! Thanks for your recipe! We have "Friday Cake" in my office and today is my turn! I made lemon roll cake with lemon zest & mix of lemon/strawberry jam for filling. Haven't cut the cake yet, we'll eat them for snack time in the afternoon.

HB said...

KT, if one is living in Asia or Africa, then online shopping isn't as accessible as you think because:
(1) people buy and pay in cash mostly
(2) not everyone has a bank account because they don't work? It is normal for the husband to be the breadwinner and also, that husband might not have a credit card (only debit).
And, in case you're wondering, prepaid cards aren't available everywhere either.
How I know? I've lived in 3 different continents so far, and only after living in Canada I understood that payment through plastic cards was the norm in first world countries, even if for gum.
SO CHILLAX!!

KT said...

Many online retailers do not require payment by credit card, prepaid card or debit card. They may accept cheques, money orders, PayPal or bank transfers.

Which continent requires bank account holders to be employed? I was brought up in Asia. I had a bank account when I was 9 years old.

Most Asian women work. However, these are the stupid ones. Smart Asian women don't work. They just shop, with their "breadwinner's" money.

I assure you online shopping is accessible in Asia. The biggest e-commerce website in the world is Alibaba, an Asian company. Amazon and eBay are tiny in comparison.

You need to live in Canada to know how Canadians pay for gum? Gee, didn't the continents you lived in before have TV?

Teuksora said...

the xiaxue of food blogging world *claps*

tepi33 said...

chill

Hanna said...

its not blind bake. 150 then 180 to brown. its in the instructions. depend on ur oven though. better not ask anymore. she's a tigress.. *roaarr* ;p

Hanna said...

use digital cake scale that can convert g to ml to oz to lb. great investment. each egg is different so measuring in grams would be very precise.

IT said...

Blind bake is the baking term for bakng the shells without the filling.

Luvita is correct about blind baking.

Disqussion said...

http://www.pookapages.com/conversion_table_for_recipes.htm

Dalek Manse said...

Hi KT,
I want to give this recipe a try. My concern is I only have a glass rectangle pan. With it being hot after being in the oven, do you think the pan will break or crack when I drop it from 1' high as in your instruction? Thanks for your help.

Daniel said...

I don't quite understand your snarkiness. In America it's common to measure out using measuring cups or tools rather than measuring with a food scale.

KT said...

So everyone should bow his head in reverence to the American way? That day will come when the US army conquers the world.

Emily said...

Hi kt, may I know where u buy your tin

Yang Wang said...

Such a great Recipe! Thank you so much :)

Michelle Yap said...

Why does my custard overflow? I left it to cool already

Ruby Dinh said...

Thank you for the recipe! It's my first time trying swiss roll, and it turns out so good. It's very fluffy, soft, moist.

Joanna Wong said...

Thank you for your receipe! I have made 30 of the egg tarts and had given them to my colleagues and my sisters yesterday. They all said yummy!

Carrie said...

I made it for the first time today and it was a success!! Thank you so much for the recipe. Will for sure make it again!

Anna Le said...

Hello KT,
I followed your recipe, my egg tart look all great and very yummy. BUT the custard filling is so wet, as you can see in the photo below, do you have any idea ?

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