A white twist on a yule log, with matcha roll cake and whipped cream filling
The torched meringue creates a gorgeous wood grain effect, but ultimately is too sticky and sweet to eat.
Make the cake
Whisk 3 egg whites, 1/2 tsp salt, and 50g sugar to stiff peaks in a stand mixer.
Meanwhile whisk 3 egg yolks, 50g sugar, 1 tbsp vegetable oil, and 1/2 tsp vanilla by hand until lightened.
Mix a big spoonful of whites into the yolk mixture to loosen. Then fold the whites and yolks together.
Sift 75g cake flour, 1 tbsp matcha powder and 1/2 tsp baking powder over the eggs. Fold gently.
Dollop the batter into a half sheet pan lined with parchment and nonstick spray. Spread the batter very evenly. You do not need to cover the entire pan.
Bake 14-16 minutes at 350°.
Prep a crinkled (softened) parchment paper, sprinkled with cocoa powder. Flip cake onto parchment and roll to cool.
Assemble the roll
Whip 1 cup heavy whipping cream. Gradually add in a 3-4 tablespoons of powdered sugar and powdered freeze dried raspberry to taste.
Spread on unrolled cake, then roll back up. Cover and refrigerate until well chilled.
Frost the log
Whisk 3 egg whites, 170g sugar, 1/2 tsp salt, and 1/8 tsp cream of tartar in the bowl of a stand mixer set over a pot of steaming water. Stir and heat until egg whites reach 165°.
Whip on high until stiff peaks form. Mix in 1/2 tsp vanilla.
Cover the yule log with frosting. Create wood grain texture first with an offset spatula, then a fork for more detail.
Toast with a kitchen torch.
Decorate with meringue mushrooms, rosemary, sugared cranberries, powdered sugar, etc.
Frosting took a long time to cool, maybe cook in a different pan over the double boiler so it doesn't keep so much heat in the bowl?
Not sure I'm a fan of seven minute frosting. Way too sticky, hard to cut, too sweet. Roll cake on its own is more pleasant to eat. Looks nice torched though.