110 calories (1/8 cake slice); 2.4 g protein; 6.9 g fat; 8.4 g carbohydrate; 7.7 g net carbs; 23 mg sodium; 73 mg cholesterol; 0.7 g fiber
15 g flour or rice flour
20 g cocoa powder
50 g amazake no moto base (see Notes)
1 1/2 tbsp maple syrup
2 tsp Grand Marnier + 1/2 tsp water (not in photo)
130-140 cc heavy cream (36% heavy whipping cream in photo)
1 2/3 tsp sugar
1-2 drops lemon juice (for beating egg whites; not in photo)
Preheat oven to 360 F/180 C.
Line baking sheet with paper, or make a paper mold.
Here, 2-3 cm of the four sides of letter-size (or A4-size) copy paper are folded up and stapled to make a paper mold. (Two sheets of letter-size paper are used here; one sheet would do the job, too.)
Put egg yolks in a large bowl, and egg whites in a small (preferably metal) bowl; place egg whites in the freezer.
Mix flour and cocoa powder.
Sift the mixture from some height to help fluff it up with air.
Heat some water in a pot.
Add amazake to egg yolks, place bowl in hot water, and beat.
Put semi-frozen egg whites in a separate large, deep bowl.
Add 1-2 drops of lemon juice, and beat with hand mixer at high speed until relatively stiff.
Take 1/4 of meringue and add to egg yolk mixture.
Sift 1/2 of flour + cocoa powder from a higher position to incorporate air.
Repeat until flour + cocoa powder is incorporated.
Repeat with remaining half of flour + cocoa powder.
Fold meringue into batter in the same manner, 1/4-1/3 of the amount at a time.
Pour batter in the center of mold.
Spread batter, starting with the four corners.
Bake for 10-12 minutes.
Remove from oven, and drop baking sheet from a relatively high position (30 cm) to let hot air out of cake.
Place another sheet of paper.
Let cool completely.
Using a rectangular piece of paper as a guide, remove long outer ends, and cut cake into 4 strips.
Add sugar to heavy cream, and beat until somewhat thick.
Place the first strip on plastic film, with the end with closely spaced cuts toward you.
Lift plastic film and roll the cake, using plastic film as a support.
Put the other strips around the first layer.
Beat the remaining cream as necessary (still loose, should not leave clear trace when whisk is lifted), put on top of cake, and spread on surface.
- Amazake base above is made with 135 g koji rice malt, 45cc regular rice and 45 cc sweet rice, 500 cc water for porridge and another 350 cc water for incubation; it is then incubated for 8-10 hours.
- Egg yolks and amazake can be beaten after beating egg whites if whisking is difficult.
- Heating egg yolks (in other words, beating egg yolks until thick) is not necessary if using baking powder. Baking powder is avoided in the recipe above due to its high sodium content.
- I use a stainless bowl and flat plate as a substitute for a turntable.
- 120 cc heavy cream should be enough to cover the entire surface and simple decoration (marking patterns on surface, for example). The 130-140 cc heavy cream above includes the portion that is removed during the finishing and decoration process.
- Aside from Grand Marnier, any liqueur, brandy, rum or syrup works fine.
- When cutting cake, use a sharp knife. Insert the tip in the center, and gently push down to the bottom. Wipe cream with paper towel or rinse with warm water before making another cut to get a neat look.
- Place a piece of wax paper, parchment paper or foil on the cut surface when keeping the cake in the fridge. This prevents the surface from drying out.
- Best on Day 1 and Day 2.
- Whole cake: 882 calories; 19.0 g protein; 55.2 g fat; 67.4 g carbohydrate; 61.8 g net carbs; 258 mg sodium; 186 mg cholesterol; 5.6 g fiber