Hojicha Cake Roll with Hojicha Cream

Hojicha is roasted green tea with smoky notes similar to coffee. The taste is so complex and sophisticated. This cake roll has double the Hojicha and is perfect for any Hojicha lover!

Both the cake and cream have Hojicha powder added and are packed with the roasted tea flavor.

Hojicha Cake Roll with Hojicha Cream
recipe adapted from Sift and Simmer
makes one 9" x 13" cake

Cake:
3 egg whites
1/2 tsp cream of tartar
40 g granulated sugar
3 egg yolks
30 g granulated sugar
30 g oil
30 g milk
45 g cake flour
10 g hojicha powder

Hojicha Cream Filling:
1/2 C heavy whipping cream
1 Tbsp hojicha powder
1 Tbsp powdered sugar

Gently fold egg whites into yolk batter

Bake until top is dry and springy to touch

Make the Cake:
1. Line a 9" by 13" baking tray with parchment paper. Set aside.
2. Add egg yolks to a large bowl. Add insugar and whisk together.
3. Next, add in toil and milk and whisk until combined.
4. Add in  sifted cake flour and hojicha powder. Use a spatula to mix together. Set aside.
5. With a stand mixer, gradually whisk egg whites on low speed until foamy. Add in cream of tartar. Increase the speed gradually and add in sugar in small increments.
6. Beat until egg whites reach medium peaks.
7. Fold egg whites into yolk batter in third until homogeneous.
8. Pour into lined baking tray. Smooth out batter and tap tray to remove any trapped air bubbles.
9. Bake at 375F for 13-15 mins, until top is dry and springy to touch.
10. Remove from oven and carefully drop it from a height of about 1'.
11. Transfer cake over to a cooling rack, with the parchment-side down.
12. Loosely cover top with a new piece of parchment paper.

Make the Hojicha Cream:
Add whipping cream, hojicha powder and sugar to a large bowl. Whisk until the cream thickens.

 

To assemble:
1. While cake is still warm, carefully flip the cake onto the new parchment paper, with bottom side facing up. Peel the old parchment paper off the cake.
*Optional to trim edges. Trim one edge at an angle for a more rounded roll.
2. Using an offset spatula, spread the hojicha cream over the surface of the cake.
3. Carefully roll up cake from the short side and seal the ends of the parchment. Place into the fridge to chill for 1-2 hours.
4. Slice with a serrated knife and serve.

Taste: 5 stars out of 5
Hojicha rich!
Texture: 5 stars out of 5
Light and airy cake with creamy rich cream.

Hojicha Souffle Cheesecake

My first bake (and taste) with Hojicha!

The roasted flavor of Hojicha reminds me of coffee a bit. It lends a unique savory note that cuts down on sweetness and pairs well with dessert.

This cheesecake takes on different textures when it's fresh and still warm vs after it has been refrigerated and is cold. When warm, the texture is custard-y and melts in your mouth. When cold, the crumb is dense and creamy. The extra richness is probably due to my sub of heavy cream with milk which is not at all necessary. (I had heavy cream waiting to be used up.)

Hojicha Souffle Cheesecake
recipe adapted from Magic Ingredients
makes one 6" round pan


3 eggs
60g (1/4 cup) milk
160g cream cheese
35g unsalted butter
25g cake flour
10g hojicha powder
3g (1/2 tsp) white vinegar
40g (3 Tbsp) sugar

*subbed milk with heavy cream and used 138g cream cheese

1. With double boiler, whisk together milk, cream cheese, and butter until smooth and lump free.
2. Turn off heat but keep bowl over hot water, whisk in yolks for about 1 min.
3. Sift flour and quickly whisk till combined. Remove from heat and set aside.
4. In a separate bowl, add together vinegar and white, beat till foamy and gradually add sugar. Beat until soft peaks form.
5. Fold white to yolk in third.
6. Pour into lined pan. Smooth top.
7. Bake in hot waterbath at 250F for 60 minutes (Broiler for last 3 mins).
8. Cool slightly, unmold and refrigerate.

 

Pictures below are taken when the cake was still warm and delicate. It crumbled when I inverted it onto the plate. Note to self, let cake cool completely!

Taste: 4.5 stars out of 5

Prominent roasted tea flavor

Texture: 3.5 stars out of 5

When fresh, custard- like. When cold, creamy and a little too rich and dense