[CAKE BATTER]
Egg whites···4 (4.5 oz/128g)
Sugar···56g (¼ cup + 1 tbsp)
Egg yolks···4 (2.3 oz/65g)
Sugar···8g (2 tsp)
Cake flour···40g (⅓ cup)
Hojicha powder···8g (2 tsp)
Milk···20g (4 tsp)
Butter···10g (2 tsp)
[CREAM FILLING]
Whipping cream···210g (scant 1 cup)
Mascarpone···50g (3½ tbsp)
Sugar···20g (1½ tbsp)
[BAKING PAN]
28×28cm | 11×11inch
[BAKING TIME]
180℃/356℉···16-18 minutes
[INSTRUCTIONS]
① Separate egg yolks and whites. Add a small amount of sugar to the yolks and beat until pale in color, set aside
② Beat egg whites, adding sugar in 2-3 portions, until soft peaks form. Fold half of the beaten whites into the yolk mixture
③ Heat butter and milk to 40-50℃(104-122℉), set aside
④ Sift cake flour and hojicha powder gradually into the yolk batter, fold until no dry flour remains
⑤ Pour the batter from step 4 into the remaining egg whites, fold until combined. Add the warm milk and butter mixture. If concerned about deflating, mix a small portion of batter with the milk-butter mixture first, then incorporate into the main batter
⑥ Pour batter into a 28×28cm/11×11inch baking pan and bake. Once cooled, trim 2-3cm(about 1 inch) off one edge
⑦ Whip whipping cream with mascarpone and sugar, spread evenly on the cake, then roll up. Refrigerate for 1-2 hours
⑧ Dust with hojicha powder, slice, and serve!