Hojicha Roll Cake

The sponge

• 4 eggs, separated
• 100 g caster sugar
• 90 g cake flour
• 4 tsp Hojicha powderSuperboba
• 0.5 tsp baking powder
• 3 tbsp whole milk, warmed

The cream

• 180 ml double cream, well chilled
• 2 tsp Hojicha powderSuperboba
• 1.5 tbsp caster sugar

1. 1

   Heat the oven to 180 C and line a 25 x 38 cm swiss roll tin with parchment.

2. 2

   Sift the cake flour, Hojicha powder and baking powder together twice. Twice is deliberate, because a roll cake shows every lump.

3. 3

   Whisk the yolks with half the sugar until thick and pale, then whisk in the warm milk.

4. 4

   In a clean bowl beat the whites to soft peaks, add the remaining sugar in three goes and continue to firm, glossy peaks that still curl at the tip. Stiff and dry whites make a sponge that cracks.

5. 5

   Fold a third of the whites into the yolks to loosen the batter, then fold in the rest alternately with the sifted dry mixture.

6. 6

   Spread into the tin, level the surface and tap the tin once on the counter to release big bubbles. Bake 12 to 14 minutes until the sponge springs back.

7. 7

   Turn the sponge out onto a fresh sheet of parchment, peel off the lining, and roll it up loosely with the paper inside while still warm. Leave it rolled to cool. This trains the curve so it will not split later.

8. 8

   Whip the cream with the sugar and remaining Hojicha powder to soft peaks. Unroll the cooled sponge, spread the cream to within two centimetres of the far edge, and roll it up firmly using the paper to help.

9. 9

   Chill seam side down for at least an hour before slicing with a hot dry knife.

• Rolling it warm and empty is the trick that prevents cracks. Skip it and the sponge splits when you fill it.
• Soft peaks in the cream, not stiff. Overwhipped cream squeezes out of the ends as you roll.
• Slice with a knife dipped in hot water and wiped dry between cuts.