チェリーロール

CHERRY ROLL CAKE

Serves 6

If you’re a fan of the classic Swiss roll, you’ll love this twist which has a splash of cherry liqueur in the sponge and macerated cherries to finish. It’s garnished with rosettes of cream, which also make it easy to slice into servings. Use the traditional Sakura cherry liqueur if you can get it or swap it with kirsch.

FOR THE SWISS ROLL
FOR THE FILLING AND TO DECORATE

Preheat the oven to 210°C/410°F/gas mark 6½. Line the Swiss roll tin with baking parchment.

Start by making the Swiss roll. Put the egg yolks in a mixing bowl and whisk until smooth. Add 30g (1¼oz) of the sugar and whisk well until pale and thickened, around 1½–2 minutes. Continue to whisk and slowly add the vegetable oil, a little at a time, until the mixture looks thick and creamy.

In a small bowl, combine the liqueur, 4 teaspoons water and a little food colouring – use a few drops of liquid or a dab of paste, to give a pale pink colour. Pour into the egg mixture and whisk together to combine.

Add the flour and fold in with a spatula or large metal spoon. The mixture will now look like a thick-ish batter. Clean the beaters well.

In a separate large bowl, add the egg whites. Whisk until very lightly frothy, then slowly add the remaining sugar, a little at a time, whisking well until stiff peaks form and the meringue is thick and glossy.

Add a third of the meringue to the egg yolk mixture and whisk to combine. Add the rest of the meringue, in two halves, and fold in again using a spatula or large metal spoon.

Carefully pour the mixture into the lined tin and lightly spread it out so that it lies evenly. To knock out any air bubbles inside the mixture, lift the tray slightly off the work surface, then let it drop back down. Do this a couple of times.

Turn the oven down to 200°C/400°F/gas mark 6 and bake for 15 minutes.

Take the tin out of the oven and lift out the cake, still on the baking parchment, and transfer to a wire rack. Carefully lift the paper away from the edges of the cake to loosen.

Make the filling. Pour the cream into a bowl and add the sugar and cherry liqueur. Whip the cream until it forms thick but not stiff peaks. Put the bowl in the fridge until you’re ready to use it.

When the cake is completely cold, spoon most of the cream mixture onto it, reserving a couple of spoonfuls for the decoration (put the remaining cream in the fridge). Spread the filling out with a knife, leaving a 2.5cm (1in) gap all the way around. Roughly chop 10 of the cherries and dot them over the cream.

Starting with a short end nearest you (and the lining paper still underneath), roll the cake carefully and tightly away from you, using the lining paper at the start to pick up the bottom edge, and leaving it behind as you continue to roll so it peels off the cake. When the cake is rolled up with the join underneath, wrap the roll in clingfilm.

Put on a plate and transfer to the fridge for at least 1 hour, or overnight.

When you’re ready to serve, remove the clingfilm from the Swiss roll and put it on a board. Trim both ends off the cake for a neat finish. Pipe or spoon small blobs of the reserved cream and top each with a soaked cherry (drained first on kitchen paper). Dust lightly with icing sugar.

Cherry roll cake

プリン

JAPANESE CUSTARD PUDDINGS

Makes 6

These are a delight. If you’ve never made caramel before, watch the bubbles carefully as it boils when it’s turning golden. When the sound starts to subside, it’s very nearly ready. Watch it carefully and whip it off the heat quickly before it turns dark golden and burns.

FOR THE CARAMEL
FOR THE PUDDINGS

Preheat the oven to 150°C/300°F/gas mark 2. Place the pudding moulds in a deep roasting tin.

Make the caramel. Put the sugar in a small, heavy-based saucepan. Stir in 2 tablespoons water and place over a low–medium heat. Cook to dissolve the sugar, stirring occasionally to help all the grains of sugar dissolve.

When all the sugar has dissolved, turn up the heat to medium (there’s no need to stir any more). As the syrup bubbles, cook until it starts to turn a very pale caramel colour. Shake or swirl the pan so that the syrup cooks evenly until it deepens and turns a deep golden amber colour. This will take around 10 minutes.

Take the pan off the heat and carefully and quickly pour the hot caramel between all the pudding moulds, making sure the caramel is spread evenly. Swirl each pot around as you fill them so that the caramel covers the bases. Take care – the syrup is very hot. Set aside.

To make the custard, put the eggs and egg yolks into a heatproof bowl and mix slowly with a wire whisk just until combined. Pour in the sugar and vanilla and mix gently until combined, again avoiding whisking in any air.

Pour the milk and cream into a saucepan and place over a medium heat. Stir with a wooden spoon until just boiling, then remove from the heat.

Pour around a quarter of the hot milk mix into your egg mixture and stir well using a spatula or a wooden spoon. Add the rest of the hot mix and stir together gently.

Strain this into a heatproof jug, then pour it equally among the moulds filled with the caramel sauce.

Pour enough hot water into the roasting tin around the moulds, until it comes halfway up the moulds. Bake for 25–35 minutes until softly set and the middles still have a slight wobble.

Remove from the oven and carefully lift the moulds out and onto a wire rack. Cool for 30 minutes, then refrigerate for at least 4–5 hours to set or ideally overnight.

To serve, run a knife around the top edge of each mould. Place a small plate (preferably with a slight edge to catch the caramel) face-down over the top of each pudding. Turn it over quickly and remove the mould. If the pudding doesn’t release immediately, dip the mould in hot water for no more than 8–10 seconds.

TIP

The secret to the super-smooth texture is to very lightly stir or whisk the ingredients together when first making the custard, as it’s important not to introduce air bubbles into the mixture. The low temperature produces a wonderful silky texture at the end.

抹茶の
シフォンケーキ

GREEN TEA CHIFFON CAKES

Makes 6

It’s the combination of oil and water that produces these muffin-sized light-textured sponges. Serve with finely sliced mango and, if you like, a small scoop of vanilla ice cream. Finish with a dusting of matcha and icing sugar.

TO SERVE

Preheat the oven to 190°C/375°F/gas mark 5.

Put the egg yolks in a bowl and the whites in another bowl (this one needs to be completely clean and grease-free). Add half the granulated sugar to the yolks and, using an electric hand whisk, whisk on high speed until the mixture is thick, pale and fluffy, about 3–4 minutes.

Lower the speed, then pour in the vegetable oil, little by little, whisking all the time until it’s mixed in. Pour in the cold water in a slow, steady stream, again whisking continuously. The mixture will be quite thin at this stage.

Sift the flour, baking powder and matcha powder over the mixture. Fold in gently with a spatula or large metal spoon until all the flour has been incorporated and the mixture is smooth. As the flour is added, the mixture will thicken considerably. Clean the beaters well.

Whisk the egg whites until soft peaks start to form, then add the remaining sugar and whisk until stiff peaks form, about 30–60 seconds.

Add a third of the egg white mixture to the matcha mixture and use a spatula to gently mix the two together, loosening the mixture slightly. Add half of the remaining egg white mixture and stir very gently to incorporate it all, then repeat.

Spoon the mixture evenly among the paper cases. Lift the muffin tray slightly off the work surface, then drop it back down to remove any excess air bubbles.

Bake on a low shelf for 15 minutes, until risen and firm to the touch. Leave to cool while still in the muffin tray.

Once the cakes are completely cool, take each one out of the muffin tray and peel away the paper case. Lift onto a flat serving plate and dust with matcha powder and icing sugar, if using. Serve with the mango.

Green tea chiffon cakes

チーズケーキ

JAPANESE CHEESE TARTS

Makes 6

Think mini cheesecakes, encased in a buttery pastry. The very subtle squeeze of lemon works a treat here – it’s just enough to cut through the sweet, rich-tasting cream cheese filling.

FOR THE PASTRY
FOR THE FILLING

Make the pastry. Put the butter into a large bowl and add the salt. Using an electric hand mixer, cream the butter and salt together until smooth. Add the sugar and continue to whisk until the mixture is pale.

Gradually add the beaten egg to the mixture, mixing well every time you add more. Use a spatula to scrape the mixture down from the sides of the bowl occasionally, and don’t worry if the mix looks curdled.

Sift the flour into the bowl and use a spatula to cut and fold the mixture together, pressing it against the side of the bowl, too, until all the flour has been incorporated and the mixture forms a dough. Use your hands to gather it together and lightly knead together to make a smooth ball. Wrap in clingfilm and chill for 2 hours.

Cut the dough into 6 equal pieces. Take one piece and shape into a small, flat disc with your hands, so it is ready to roll out. Lightly dust a work surface or board with flour and roll out the disc out until it is big enough to line a tin. Place the dough on top of the tin and carefully lower it down into the sides. Use your fingers to press against it so it holds its shape. Cut or roll off any excess dough. If the tin is fluted, press the pastry into each flute with your fingers.

Prick the bottom of the pastry lightly with a fork. Repeat for the other 5 pieces of dough. Cover the tins with clingfilm and place in the fridge for 30 minutes.

Preheat the oven to 200°C/400°F/gas mark 6.

Take the tins out of the fridge, remove the clingfilm and lift onto a lipped baking tray. To bake blind, line each tin with a small round piece of baking parchment and fill with baking beans. Bake in the oven for 15 minutes.

When the pastry is slightly brown, remove the baking beans and put back in the oven for a further 5–6 minutes until the pastry is cooked and pale golden.

Take out of the oven and set aside to cool, still in their tins, while you prepare the filling. Lower the oven temperature to 190°C/375°F/gas mark 5.

To make the filling, put the cream cheese in a bowl and beat until smooth. Add the sugar and mix well. Add the egg and combine.

Pour in the cream and mix for 3–4 minutes until the mixture is like a thick batter. Sift the flour into the bowl and fold in lightly with a spatula. Stir in the lemon juice.

Spoon the mixture equally among the cooked pastry tart cases, making sure the tops are even (a small palette knife is helpful here).

Bake in the oven for 12 minutes, until the filling is set and still pale in colour. Cool in the tins for 15 minutes, then remove the tarts from their tins and cool further on a wire rack.

抹茶とピスタチオの
クッキー

GREEN TEA AND PISTACHIO COOKIES

Makes 12

These bite-size biscuits feature cornflakes for crunchiness, pistachios and nuggets of white chocolate for sweetness. Lovely with after-dinner coffee, they also go well with the Matcha Ice Cream and Black Sesame Ice Cream.

Preheat the oven to 180°C/350°F/gas mark 4.

Put the flour, kinako powder and matcha powder in a bowl and mix together. Set aside.

Beat the butter in a separate bowl until it is soft and creamy. Add a third of the sugar and beat in, then do the same again twice more, until the mixture is smooth and creamy.

Add the egg yolk, a third at a time, and beat again after each addition until smooth.

Sift the flour mixture into the egg mixture and carefully fold together to combine. Add the chopped pistachios, cornflakes and white chocolate and fold in again.

Divide the mixture into 12 pieces and roll each into a ball. Place on a baking tray lined with greaseproof paper, leaving a 2cm (¾in) gap between each ball of dough.

Press each piece down with your hand to flatten and push a pistachio on top. Bake for 15 minutes or until the mixture looks pale golden brown around the edges.

Take out of the oven and transfer to a wire rack to cool. Store in an airtight tin for up to five days.

TIP

If you can’t get hold of kinako powder, use ground almonds or oat flour instead.

You can also freeze the cookie dough, once shaped. Put on a baking sheet and bake from frozen for 15–20 minutes at the same temperature above.

Green tea and pistachio cookies

黒ごまアイスクリーム

BLACK SESAME ICE CREAM

Serves 6–8

If you can’t track down black sesame paste, you can still make this by swapping in the Middle Eastern sesame paste, tahini. It’s a very good match in terms of flavour and the ice cream will still look the same once it’s made.

Pour the milk into a small pan and bring to a simmer. Take the pan off the heat.

Whisk the sugar and egg yolks together in a heatproof bowl until the sugar dissolves and the mixture looks pale. Stir in the honey, ground sesame seeds and black sesame paste and whisk until well combined.

Slowly pour the hot milk into the sesame mixture in a slow and steady stream, stirring all the time.

Wash the saucepan quickly, then place it back on the heat and pour the mixture back into it. Heat over a low-medium heat, stirring all the time, until the custard thickens. If you have a thermometer, it should reach around 80°C/176°F. It’s important not to let the mixture start to boil (or if you have a thermometer go any higher than 83°C/181°F) otherwise the egg will cook and scramble the mixture.

Take the pan off the heat immediately and pour the liquid into a large, shallow, heatproof sealable container – it’ll cool quicker if it sits over a larger surface area. Once cool, stir in the vanilla. Cover and refrigerate.

Pour the cream into a bowl and whisk with the salt until the mixture has thickened and looks bubbly on top.

Carefully fold the whipped cream into the cold sesame milk mixture. Return to the fridge for 2–3 hours (or overnight) until completely cold.

Churn the mixture in your ice-cream maker, following the manufacturer’s instructions, for around 25 minutes. Transfer to an airtight container and freeze for several hours before serving.

抹茶アイスクリーム

MATCHA ICE CREAM

Serves 6–8

There are just five ingredients in this recipe. The creamy base is milk, cream and sugar heated together until just warm, then the matcha is whisked in, so it tastes a bit like a milky cream tea – and is very moreish. Pair with a Green Tea and Pistachio Cookie (see page 154).

In a saucepan, whisk together the milk, cream, sugar and salt.

Place the pan over a medium heat and stir. As the mixture begins to warm and bubbles appear around the edge, whisk in the matcha powder. Take care not to overheat otherwise the matcha powder will clump when it goes into the pan.

Continue to stir until it comes to the boil and starts to foam. Take the pan off the heat immediately and pour the liquid into a large, shallow, sealable heatproof container – it’ll cool quicker if it sits over a larger surface area. Leave to cool, then chill for 2–3 hours until completely cold.

Just before churning, give the mixture a whisk again to help blend the granules that have settled in. Transfer to an ice-cream maker and churn according to the manufacturer’s instructions, around 20–25 minutes.

Spoon into an airtight container and freeze for at least 3 hours before serving.

TIP

If you can’t get hold of matcha powder, use green tea instead and infuse the cream with it. You’ll need around 8 tablespoons, cut from tea bags, and use in place of the matcha powder. Once the cream comes to the bubble, whisk in the tea. Then set the pan aside for 5 minutes so the tea infuses into the cream, then strain into the container.