Tanoshii Ke-ki

SPONGE CAKES & ROLL CAKES

36 Mixed Berry Roll Makes one 25-cm roll cake 1 roll cake
sponge,

25-cm square (page 26) ¾ cup mixed berries

(blueberries, strawberries

and raspberries, cut into
small pieces) Sponge crumbs, 2a. sP lnaeceed esdponge on a large
(see Tip, page 28) Icing sugar, fsohr edeut sotfin pg archment paper.

3. SUpsoinogn at hloreneg- qkunaifrete, rms oakf e a
CHANTILLY CREAMClinhea nptailrlay llcerle taom o onne toside
400 g whipping cream 4.
2el0e cgt ricca smtoixr esr,u gwahr is1k . Prepare Chantilly cream. Using an5.
pbswascceoslTRotptarndrafeoraeina kotargdrlrtahgnlcrenith eimghi s.ecsgn.earfhp masu e eg U.tkrtclrl .eeoaeesa pnaeyr Kr koe adtue eet tmi r pon,ephp e ptoaai2ivts kpi pfoe tne cioclengnmiieamnn rlegpky,regi t ox e. h u bferlaTCrloesad osoirulhgn lm ptpagwhn eitatthihlely
whipping cream and sugar at high speed until mediumwfitrtaepdp wedit hu pa decorative
soft peaks form. 6. a3bpcRanei0epkdff ioremn i,rrggeeine ftrursiaieptgter.eev s rTi.nfarogtimer. 3 fCeo0onr ndmasstui n omluefateesst

wthiethni nd ethcoer adtaey .with

Chantilly cream, sponge

crumbs

and mixed berries if

desired. Dust with icing

sugar.





SPONGE CAKES & ROLL CAKES

38 Earl Grey Mascarpone Roll Makes one 25-cm roll cake

90 g pastry flour, sifted

5 g Earl Grey tea leaves,
finely blended 3 eggs 2. Mix sifted flour with
F18r00e ggsh cu fanrsustaoitlrt, easdus gdbaeurstitreerd, mSYeRl3Ut.eP balPdenlraeedvnp edasseur.edg asErya rirunl p Ga. r Hesyme atatel la wpaatner
391bpl51iq00005aa0 0 0ukpgg ieegggn ccur gao.mwwr Ps ntMtaharrdoetasiAeperchyS anprs eCwrusiAapnegitRogdt aPhon rOcm v eprN1eeia0lEnakr mcgCthoR omE1 1rA. ae95674LMn....n0i ngsrbmSiltifiuaaegPIUt°PtinsnrrapqeCgneno neal eaos a ciarptu xdtdng.iutay-amkaecn ttitfae. ts rl eae.uau gllmm sl umsyars eclbari Phha rnisevh.aiidnia.ese xx.paxgo e mAtede aiolpAltnsuww.lel tden oolgs dra ra3deeguoawed dswll5 bniegttlldi nf .rh i° odmaalc2wetoCeo rwy oc5ue nsin.s tt -u clltir ph pc,toRir ns earma armnuwe taed rpiim.rcw plni h fesxrhbBaaqioutrismrucua,rvbukeeektreebadte eenoerrterf
8. pfPoalarp c1eer0 a– 2c0u tmtiningu tbeos aordr uonvteilr
asthut ertf hascepe o snoidgfe es. paLonenadgv eefl ipitso igtc oooldovelenr.
9. bfPPoerreroe pwla aobnrfoe.fu mat na3ds0c armerppinolauncteee sc.ream.
pUasirnchgm aenn et lepcatpriecr maitx ethr,e
wbahsies ka mndascarpone and
10. cmfStBlhoeiprietnxu nedsas dhepss.n iopdssnopeego.odenn mgbseoial kmcw keui tnuhtp islr yigwruheptl.l,
11. GmUrasaisndcgua arapll oyl onanedgd kwnihfeip, pminagke a
clirneea mpa raoannlldteo lw tsohp iosonkn geue n satidinl ed
dsopof rutehbaelde dceavkeen,l y2. cm from the
12. ienDd egvcoeol.ur aUmtseee . ctahkise lwinieth as the
rsetamrtainingin pgo minat stcoa rrpoolln uep
ccraekaem. R aonlld cake up together
wfreitshh fruit if desired.
pRearfcrihgmereantet pfoarp eart, leuasisnt g3 0a





SPONGE CAKES & ROLL CAKES

40 Yule Log Cake Makes one 20-cm log cake 50 g pastry flour
12 g cocoa powder

10 g unsalted butter

50 g milk
3 eggs

1 egg yolk 2. Sift together flour and

60 g sugar 3. cHoecaota bpuottwedr earn. dS emt ialks idine .a

10 g honey Roasted almonds, 4ch. omsInpap euaelctd eem, dpe.adni uumnt ihl ebautpttreoro ifs

as needed Icing sugar, for dustingbRe geoCmgwsolH,, vleiOg hfrtColym Ow hhLeisakAt .toTgEether

CREAM egg yolk, sugar and honey.

30 g chocolate, chopped In a large heatproof bowl,
5. hFoeladt isno mfloeu wr amteixrt utore ,60°C–
7tu0r°nCin. gS ibt omweld aiunmd sbcorawpli ning

30 g whipping cream CHANTILLY CREAMblaargsee
400 g whipping cream 6. abPnooduw rls biodafe tsht eoort f i nwbtoaowt eplr r weapneadllr.ed
wStilnoh.wi sUklys iunandgtd ila mmpeilxalttsuetidrce bsicsur taptpeaerler,

30 g castor sugar 1. Line a shallow 25-cm square bakingmganeixdnttulyr esmoothen surface of
tray with parchment atbhnaidtctk em.r Biixna, t atsec rsr ainsphgionleug l ddbi rahescoetl idoa nnitd.s
paper. Preheat oven to 190°C.7. ssBPihradeakeppesae for oebf rrc bie1hof0owly–c l2o,w 0lauh tnmeetn iicln rwjueutahsetmiss k.or
iPiunsln aclticofieltr ep tcdooh.pr oa Rtoceeofmd las.optevo eni ngf reao mis heat.
1980... psurmApafUbhpwccwgawlPttPaSoehoirotnreoaoanarlmdsrlehhiaf eeroepirogiapdrptwlrch dancleiidpc mwiittslpeee ealgeim dh gepleakgs rr p bfcrn eeidm nprr ososahar.isoaerro.ae nhe.rcrn pg ai eun Retnot aPgsekRetoCo naat pogfmlee. to eannb thdhcel etaPvlmclga o wra eeenneeaeoluweun cd odr a enafs pat tts vhi t lmirdc iatun pd eoleipoh3alac andoyre famkup 0 w n f a.t nmrcaerroc c ipndcialogh.Lmn arx thlidyeemeoo max kdmi owaae cncne s eomfveros uueeh,detno alnltgi.eao lir ne.utaattansoemtr..
soof ftr oplle caakks ef.o Drmec. orate with

Chantilly cream and





SPONGE CAKES & ROLL CAKES

42 Kirsch Torte Makes one 18-cm round cake 45 g pastry flour
15 g cocoa powder

2 eggs

1 egg yolk
75 g castor sugar

15 g unsalted butter, melted 2. Sift together flour and
Sour cherries, for decoration M3.i lcIkno ccaho oamc opilxaoitnweg d sebhrao. vwSinel,gt swa, shidisek.
together eggs, egg yolk

for decoration SYRUP 4. aPnodur batter into prepared
60 g water stiung aanr.d U bsainkge afo rru 2b0b–e2r5
smpiantuutleas, mix in flour

30 g sugar munixtitlu troep. of cake is golden
10 g kirsch SOUR CHERRY COMPOTE5. AbPrdeodpw amnre ea lsntyedrd ua pb .su kHteteewar et arwnda temrix
aiunnnsdtei rl stjeuudgsta ri ninco ar psomraatlel dp.an

70 g sour cherry juice 6. uiCnnutotti lstphoe ncgeen tcraek oef cake
1150 gg ccaosrtnoflro usrugar 7. sawchccjfiPutrpouonr ooiierotctmmdrmeh pein zsaep ap giocsdsohrleynh aeeteortec esuaasues.tpo l tl By4 .oua c o0nrnSil nie°e dlc Caa th sh ns.oeaw at.urRsi lrrifiUrer dy. ei mnnecB mh. rorkaeuvoicrsreurkshyc ldtho.
170 g sour cherries CHANTILLY CREAMcaonodl sfuogr aarb ionu at 3sm0 amll inpuatnes
150 g whipping cream 8. boPreveefpor armere ep dCeiehulaminng thi loelyaf ftc ruenatmil.
10 g castor sugar 1. Line a 18sUp-ucasmgirnca hgrrm oauennn det lbepacaktpirniecgr .mtinix ewr,ith
parchment paper. 9. wiSsp hmoisoeknlt ehda.l fA tdhde cCohrnanfltoilulyr
Preheat oven to 190°C. cwarnehdaip mspt inro gnu tncotr ielb amomtitx oatmunrd eh saisulfg aorf
sathpt iochnkigeghne e sadpn.ede dsp urenatdil meveedniluym.
ceswcPAffAcwtta1cbTRorohoorhavl-eodrareieir ceefkrmtteafc mdatfaahhm onerna rem dnpr iip rl nssn gpi yhewagohefteor.o eia eyoosetpeoauistre.lrtp uaikfhaevr hns t nesrtreot g.hceev rhdrcufh i m a rnoe bcfmreeltof g rraaira remcpirr.igoenmnh ai.e mC.3f uimenf ,sD0t oris agte rse pantiyao. mnecno scnuodiRudnrnidrnre em gga wuacmteteomtoeioetophsvke
10.
11.





SPONGE CAKES & ROLL CAKES

44 Banana Chocolate Cake Makes one 18-cm round cake 48
g pastry flour

5 g cocoa powder

2 eggs
1 egg yolk

50 g castor sugar
25 g unsalted butter, melte2d. bIRno owaa lsm,t leeigddh iuatllmym wohnhedaisstkp, crtoohogofpeptheedr,

for decoration BANANASeggs,
2 bananas egg yolk and sugar. In a
large heatproof bowl, heat
5 g lemon juice CHOCOLATE SAUCE3. sFoomlde in flour mixture,
twuarnteinr gt ob o6w0°lC a–n7d0 °sCcr.a Spiitng
40(5 g7 %da crok ccohao)c, ochlaotpeped 804 g. abtmo P+inonfae sdu 1hdea r5oins u0bitddm a getb s tbwa eookrh fwei in bplf toopionrwi np2lla gr5wer gcpeerale lr.baeodmwl
10 g sugar CHANTILLY CREAMSmwloainwteulrty e asan duddn wtmilheisltke du nbtuil tteegrg
43pwP0r0oiet 0wghh g d ecp eaawartsr. th ocoSihvperme ptsn uiean gnstgioatd rcpe1 r1.9ae.0 paL°emiCnr..e S ai65fn..t btcibtwassimBPPt1nnohchunrroao8chsrieeiopeotxtdcwaego -eppt wtuk prcbecreounlaamtlmp,eirnadetfr rrnon ehnuwee id g xcah rt rane ,ah aircbnoiosntrebnkthia diu slae laetdfpo nk oosdnls j aac oua fei.idislio tnssuen ssc tlaa bgkta ralanoiss etoakfah.ned tw lekne5da P isdes-ped encamirt.neode guhc lmem c iobctsaeercik n.nioos.edffaly
ProRoleuaumtc necod lvecse.ha noD.cr oiUzlzanltmee owinui tldha slepmonogne
hjafurneoicdametp. hroeoaft.
sbSahwwUppbccpCPiornprlaeeoemsuehaheoirpaefdwtanciipoemltpsl e emi g alakrcmnrp f aeed ar.osgoinaerienk xri nn dbnt eg oC a wo g foaebsihfct n ievl towrtaewtepole lunocb.raamait ttr tormrR iea3ecl i3wlc el hyr apr0 .lm almaa my oc nAyceimortneidekerd xvn r i oaeednawststmfr o. nuu,fi8t tgr.he0ioacs merg
7.
8.

asbota mthhie.g hSt isrp uenedti l umnitxilt umreedium
9. spCwlthcmabwRaoorneaeehyeiiipfttxadrffeaathhodr tk rnimwu iersgisnnbetur neiieg ftalgsrlosh yn a aeiar ssatrrmrcl ne vinersga die.mamnfhnaosgtado.mrl .iy o nR3s .Ct ieta0hnAiopnr .g dn edmu Sdsa sneuittp nott1moiupl5nte0egs eg.





SPONGE CAKES & ROLL CAKES

46 Earl Grey & Orange Sponge Cake Makes one 25-cm round
cake 5 g + 10 g Earl Grey tea leaves

80 g pastry flour, sifted

60 g hot water 2 oranges, peeled and cut
into segments 3 eggs

80 g castor sugar 2. Place 5 g Earl Grey tea

20 g unsalted butter, melted leaves in a blender and
3. pArdodc ersesmaining 10 g Earl
Chocolate balls, optional CHANTILLYuGnretiyl ftienae .l eAadveds ttoo shifotted
4. fwInloa uater mrainxdin gm bixo wwel,l lb. eSaett eggs
CREAM aaasnniddd esl.eutg satre eupn tfilo rm 2ix–t3ure
500 g whipping cream 5. imPso ipnuaur ltebe.sa .At tSdetdrr aifnilnot oub rep fmroeirpxetaurered
tauinnsid na gmn.dix bwakeell wfoirt h2 a5 rubber
35 g castor sugar 1. Line a 25-cm round baking tin6.
Pwriethhe apta rocvhmene ntto p18ap0e°Cr.. 7.
ubmowasaCUpbnnrnnueioandot mtltwial uu l.u sm ottntlwpe aou e3os.ipall r0dntenA e go dmsddrefp ad iabocnc c ksunaaust ktgktkrtteeaeeeoesi wr n ai csbeaeno ednrgdof do olt p elrfdmleaoaericnxe
8. phiPnroeseerepilrziatnoergned t oaCfllhfy a pinnat richllhya mlcf.reenatm.
ipUnastipone gtr h.aen ceelnetcrteri co fm cixaekre,
cwSophmoisoekns out clean.
9. half the Chantilly
cwrehaipmp inogn tcor etahme baontdto smu ghaarlf
10. soatThotfr efaht n sigpspfheoea nrsk gpsreee f meoadran midun. ninstpgilr emaeddium

eCvheannlyt.il lAy rcrraenagme htoa lfa tphieping

11. rasofwrbDbReeeinrteaeemigamtdtfgcfenhmo raoadgitirignireo enneaew n piittnrsnte hiaesgtwg e thr c eev i caot divarnhkfreea oag en1ayhnr ..lm- waygc3C lme.fi0o ot Ph v tnsmhlse eastcergucai rnmemrecu rateteetmioenpapsmt.,s

haanldf ochf ospcoolnagtee boavlelsr icfream.

desired.





Chiffon Cakes















CHIFFON CAKES

Mochi Kinako Chiffon Makes one 17-cm cake 80 g pastry
flour
30 g mochi flour 15 g kinako (roasted
soy bean flour)

Kinako Chiffon Makes one 17-cm cake 80 g pastry
ochi flour 15 g kinako (roasted

2 g baking powder

2. Sift together pastry flour,

mochi flour, kinako and
3. bPraekpinagre egg yolk batter. In
ap olawrdgeer .b oSewtl ,a bsiedaet. egg
EGG YOLK BATTER

4 egg yolks yolks

30 g castor sugar 4. aPnredp asureg amr eurnintgil ume.i xUtusrine gi san

475150 007e- ggggcm gomc a wlciislvhtkheoi if Mtrfoe osEislunRIg NcaaGrkU 1eE. tPirne.hea65t.. ogbmwGwgecammgotSPhvanloprreaierhhlieiaeieklxadtnuocckriitadentdkts tortieunse lkum r uynretitbrsag ac iaeo - uinanaw ulxfogl l mnltn.ryd eiy1n etiesw tdt Te7i newiehcxail asren 0-t re m dmhpftllbeta°iylrihdno.i rCa oi ol xmit eta rumrSw.ioosued n nneu Ptm gbyl dptht,cgro.gg bi e ihe.lwaaxf ea AeaipfirsAynf rnhko difocadtdagosiadlllsree nydk nmk efa. udoo onynealrni.,mgtviegl.
7. scBpoaauktneu tlefaor. r A3d0d– 3fl5o umr inmuixtetus,r eor
uatonpdt i lt moa ixrsekleewaseer ainnsye ratierd into
cubeunntbitlbr elien soc.of rcpaokrea tceodm. Aesd dout
8. crTelaempa nasi.in dRienesgm omof vemer ionfrugoludme toaonvedn
armenliexd awsee lcl.ake. Slice to serve.

iCnovenrstu mmeo uwldit hoinn a2 wdairyes.

rack. Let cake cool

completely

before unmoulding.







CHIFFON CAKES

Pumpkin Chiffon Makes one 17-cm cake 3 g baking powder
100 g pastry flour, sifted 200 g Japanese pumpkin,
seeded and rinsed
(leave green skin on)

n Chiffon Makes one 17-cm cake 3 g baking powder
astry flour, sifted 200 g Japanese pumpkin,
and rinsed
green skin on)

50 g milk

2. Sift together pastry flour

3. aCnodo kb apkuinmgp kpionw ind etrh. eSet

masicdreo.wave oven on High

EGG YOLK BATTER for
4 egg yolks 10 minutes or until
4. pPruempaprkein e gisg s oyoftl.k Cbuatt t8e0r. gIn
50 g g castor sugar
pa ulamrgpek inbowl, beat egg

50 g olive oil MERINGUE iynotlok ssmall cubes and set

5 egg whites 5. aPnsreidp eas.ur ePg ramers esu rntinhtgiel u mree.im xUtausirinned gie sran

50 g castor sugar 1. Preheat otehvleirecconktur igtacohn m d1a 7i cxf0reien°rCa eam. nmPydr.e esaAph dc asdlrei eeaov nalei,ve

17-cm chiffon cake tin. 6. gwGwpAwmbsuoSmpacgAPSpaneoprenuiuaddrelhheiekat axntdourmtddl riigtaetéi ldtst orila.eu gns er lkpm uypsnrametlbSseg .k ai iaud - dineaanwuix.ifoglnmxu tenl.nr teyn Aettie lw.atdty aTeupneiehdlai.l asrlinrk u-t yt m ddiepftlbdhita riyihnd noé wroei ifxmi t ts ermulr.wicooshu edn nuu si ugabl plmt,cbgkeongrg biehl ewaf deo eamimifsrynnf orhko fomtitiaatosiaxxollsh nynktnimik fnxu. ddao ogyreren.mgg.

7.
8.

9. acBonaudkne m tefoirxr 30–40 minutes, or
uutonnptti illt oian crseoklerepwaoserera taienndsye. raAtierddd into
rcbeeumnbtabrielne ison.fg cmakeer incogmuee sa nodut
10. cmTleaixap n ws. iedRlele.sm oofv em foruolmd tooven

arenldease cake. Slice to serve.

iCnovenrstu mmoeu wldi tohnin a2 wdiareys.

rack. Let cake cool

completely

before unmoulding.











Mousse Cakes













MOUSSE CAKES

Coconut Chocolate Mousse Cake Makes 5 small cakes 1
round sponge, 18-cm wide
(page 24) 1 quantity lemon curd
(page 80) CHOCOLATE LAYER

90 g dark chocolate
(57% cocoa), chopped