Finally something I’m happy with enough to blog. My last few bakes were less than impressive,  but watching the classic Bake Off I thought of a nice roulade, checked out a few recipes and came up with a piece, that is disappearing so quickly, I might make another one for the weekend, maybe something with hazelnuts…..

This is also the first roulade that I managed to roll perfectly and not one bit cracked. And it’s moist and tastes great.  Good old Dorota! The sponge recipe is from mojewypieki.com with a teaspoon of matcha added.  3 eggs, separated, whites whipped with a pinch of salt and 50 g of sugar. Yolks added, one by one. 3,5 tbsps of plain flour added, 2 tbsps of potato starch, 1/4 tsp of baking powder and the said matcha. Once gently combined, all baked in lined large tin for 8 minutes in 190 degrees. A linen towel was waiting, a sprinkle of vanilla sugar on it, when baked I flipped the sponge onto the sugar, peeled off the paper and immediately rolled it, leaving it to cool in this state. Worked great!

While the sponge was resting, Izzie and I went to the shops, as Florian cleaned up the remaining pepperoni and there was none for the planned pizza. We bought some mascarpone too and stopped at the charity shop, where we found a lovely jug for me and a wooden toy for Iz, of which a wooden hammer was a particular joy to acquire. 🙂

Back at home about 150 ml of double cream, roughly same amount of mascarpone got whipped up, sweetened to taste, a good 2 tsps of matcha dissolved in some milk added, a touch of vanilla essence and it was ready to go into the roll, alongside some raspberries. On top a little more of the filling and some chopped pistachios.

The whole thing looks great, tastes of matcha, but not to the point of bitterness, it’s not too sweet and will be made again.