Food Wars ! Le biscuit roulé japonais de Momo Recette – (Momo’s japanese roll cake castle)

Welcome back to Whole Cake Island, We are back with Momo’s japanese roll cake recipe from Food Wars! If you like this video don’t forget to
subscribe and to click on the bell so you won’t miss our next videos. This is the dessert she made during the muscovado sugar shokugeki against Erina. We decided to only make one cake
but Momo makes an entire castle of rolled cakes. By the way if you haven’t already seen it, we already made Erina’s soufflé pancakes on this channel. The link to that video is in the description. Alright, let’s get started with the recipe! First we drew Momo’s cute design on a sheet of paper that we flip over. And we then sandwiched the design between our cooking sheet and a piece of parchment paper. Use clips to block the baking paper in place. To make the colored details, we used Yuni sweets’ technique, we will put the link to it in the description. In a small bowl, combine the egg white, flour and icing sugar. Then add the melted butter. Mix well and separate the batter into several bowls. Color the batter red, pink, yellow and
orange. Then pour it in a pastry bag. Start by drawing the outside of each design with red . Fill the ears and the mustache using white. Use red and pink to make the hearts. Use a toothpick to spread the
batter and to clean out the edges. Place the tray in the freezer for 5 min so the batter hardens between each layer. Now use the yellow to draw stars. And fill the cat’s and the tiger’s head using
orange and yellow. And lastly, make a few white circles. Put the tray back in the freezer while you work on the roll cake batter. Start by separating the white from the yolk of 4 eggs. Add 20g of muscovado sugar to the yolks, a pinch of salt, and a teaspoon of vanilla extract. And beat until the eggs turn white and double in size. If you don’t have muscovado sugar, no worries you can use regular white sugar. Add 40ml of water and 40ml of vegetable oil. Beat a few seconds before sifting 60g of flour in the batter. Beat to mix it all in. And then color the batter pink. For the meringue, add 1 teaspoon of
vinegar to the 4 egg whites. And beat until the eggs start to foam. Then add 60g of sugar in 3 additions to the eggs, while still beating . It is ready when the meringue gets very thick and forms stiff peaks. Add 3 large tablespoons of meringue to the batter to loosen it a bit. Then gently incorporate the rest of
meringue using a spatula. When the batter is homogeneous, it’s
ready. Remove the paper clips and the paper design. (we forgot to do it…) then pour the batter. Spread it out so that the thickness of the batter is the same all over. And tap the tray a few times to get rid of the bubbles. The cake will bake for about 10 minutes
in a 180°C/350°F preheated oven. The baking time depends on your oven, on the size of your tray and on the thickness of your cake. To check if it’s done, stick a toothpick in the center of the cake and if it comes out clean it’s done! And if it’s done in the center but you find the top is still a little wet, you can put the cake under the broiler for maximum 1 min (don’t over do it). Cover the cake with plastic wrap and allow it to cool down. Then turn it over and gently remove the baking paper. And cover it with another piece of clean baking paper. For the whipped cream, you need to beat 200ml of very cold whipping. And when the cream starts to thicken, add 2 tablespoons of icing sugar to it. And keep whipping for a few more minutes. When the cream is thick enough to hold itself, it’s ready. Momo put soy sauce in her cream, we planned on doing the same, but we forgot… So now is the time to gently incorporate 1 teaspoon of soy sauce. Remove the plastic wrap. And spread the whipped cream over the entire surface of the cake. Add a little bit more on one end. And then roll the cake. Cut the excess part. And then tighten the cake using the baking paper. And leave it the fridge for at least 1 hour. Since a few details got ripped off we’re going to make icing but it’s an optional step. We just mixed icing sugar with
a bit of milk. The icing needs to be thick enough
to sit still on top of the cake. We started by making the eyes white. Then we colored the icing pink. And filled the rabbit’s face with it. Because we didn’t make pink batter
initially, the thin red part didn’t have anything to grip onto and that’s why they came off. So we drew them again using red icing. Then we put the cake in the fridge so the frosting could harden, and it was done! Cut the 2 ends of the cake. And for the plate’s decoration now, you need to melt dark chocolate. Make a circle of chocolate and place
a strawberry on top. And to recreate Momo’s pulled candy, we used pink sour candies. Fold 5 strips in half. And stick a toothpick through them all. And There you go ! We made Momo’s japanese roll cake from Food Wars! Which dessert deserved to win? The roll cake or the fluffy pancakes? Let us know in the comments! We really hope you guys enjoyed this recipe! Don’t forget to like and to subscribe. And please share this video with your friends! We’ll see you guys really soon for a new recipe, byyyye ~

10 comments on “Food Wars ! Le biscuit roulé japonais de Momo Recette – (Momo’s japanese roll cake castle)”

  1. juvia phanpy gacha says:

    ❤💕💕💕ça a l'air délicieux!!!

  2. Arlen Bales says:

    trop bien fait

  3. zit zitoune says:

    jaime trop les musiques !

  4. One Punch Moh says:

    OUUAAAAAAAAAAAAI la recette de Momo !

  5. Krokette says:

    C'est jénial bravo
    Perso je pense que le gâteau de momo car c'est trop bon et c'est lapin sont trop mignon

  6. Guilherme Melo says:

    Algum BR?

  7. morinomusume says:

    J'adore ! 😋😋💕 le gâteau de momo est bien mais j'aime aussi les pancakes d'erina trop dur de choisir 😢

  8. Yassin Rhouni says:

    Bon super la recette mais tu m’as du coup spolié l’épisode (kappa) ( ͡° ͜ʖ ͡°)

  9. DaveElCrazy 7u7 says:

    Buchii 😂🤗♥️

  10. queengg star says:

    C'est un travail magnifique félicitation, ça doit être délicieux 💯😍

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