Second attempt at a vertical cake. Definitely did a better job with this one than the first vertical cake! I think the whipped cream in this cake was easier to work with than the first recipe, so it didn't require putting the cake in the freezer to set.
Vertical Green Tea Cake with Black Sesame
Whipped Cream
1.
Baked this green
tea swiss roll recipe (with larger measurement- 5 eggs).
2.
After baking, sprinkled confectioner’s sugar
on top, and then placed a clean towel on top, and a baking sheet on top of
that. I flipped the cake over. Took off the wax paper. Then I did the same, by
placing confectioner’s sugar, clean towel, and a baking sheet and flipped it
back on the other side. Then I rolled it gently in a roll and let it cool.
3.
I made the black sesame whipped cream, by
whipping together 2 cups whipped cream, 5 tablespoon black sesame powder, and 5
tablespoons of confectioner’s sugar until stiff peaks. Perhaps next time, will
use 4 tablespoons of black sesame powder.
4.
When the green tea cake is cooled, I cut the
cake in half length-wise so the width of each cake was 4.5 inches.
5.
I spread the black sesame whipped cream on
both cakes.
6.
I then rolled one of the cakes. Then I placed
the other cake on top and kept rolling the cake.
7.
I put the cake upright. Then I frosted the
cake with the black sesame whipped cream.
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