Yuzu Matcha Cake

INGREDIENTS:

Matcha sponge

• 1 cup YesYouCan Plain Flour
• 2 tbspmatcha
  
• 5eggs (separated)
  
• 1tspbaking powder
• 3⁄4 cupsugar
  
• 1⁄4 tspsalt
  
• 2 tspvanilla extract
  
• 1⁄4 tspcream of tartar
• 3 tbspFull cream milk

Yuzu miso gel

• 248mlyuzu miso dressing
• 50gcastor sugar
  
• 3-5ggelatin

Whipped thyme white choc ganache

• 168mlcream
  
• 3 twigsthyme
• 148gwhite choc
• 298mlcream

DIRECTIONS:

Matcha sponge

1. Preheat the oven to 200 °C. Line a tray with parchment paper.
2. Mix the YesYouCan Plain Flour, baking powder, matcha, and salt in a bowl.
3. Beat the egg yolks with sugar, milk and vanilla until light and fluffy for about 3-5 minutes.
4. In a clean bowl and clean beaters, beat the egg whites with the cream of tartar until stiff peaks form.
5. Stir the flour into the egg yolk mixture. Take one-third of the egg whites and stir into the yolk mixture. Gently fold in the rest of the egg whites, half at a time, until the mixture is no longer streaky.
6. Spread the batter evenly into the prepared tray and bake for 8 minutes or until a toothpick inserted in the centre comes out clean. Invert the pan onto the tea towel, remove the pan and peel off the baking paper. Starting at the short edge, roll the cake to create a loose log, wrap it lightly with the tea towel and let it cool completely to room temperature.

Whipped thyme white chocolate ganache

1. In a saucepan, combine cream and thyme and bring the mixture to a boil.
2. Remove from heat, cover with a cling wrap, and let the mixture stand for 30 minutes to allow the thyme to infuse.
3. Reheat the cream and pour over the white chocolate.
4. Stir until the mixture is emulsified, add the remaining cold cream, and stir till combined.
5. Place the mixture into a container and refrigerate for 24 hours.

Yuzu miso gel

1. In a small bowl, bloom the gelatin with water and set it aside. Meanwhile, boil the yuzu miso dressing and sugar, stirring continuously so the mixture doesn’t burn.
2. Add the bloomed gelatin and stir to combine. Transfer the mixture to a container and let the mixture set.

Assembly:

1. Whip the ganache to medium peaks, then spread 3⁄4 of the mixture onto the sponge.
2. Stir the yuzu miso gel until smooth, then spread a thin layer onto the whipped ganache.
3. Roll the sponge tightly, then clingwrap the mixture and place it into the fridge for 10-15 minutes to let it set.
4. In the meantime, transfer yuzu miso gel into a piping bag fitted with a round nozzle, whip the remaining ganache into stiff peaks and place it into a piping bag fitted with a star-shaped nozzle.
5. Remove the sponge from the fridge and slice it into half, then pipe the whipped ganache and yuzu miso gel alternatively in.
6. Slice into individual servings and enjoy.