There were several things that went terribly wrong but I didn't scrap the recipe and start over:
- The sponge batter came out extremely dense; thick like a gorilla glue heavy; it also didn't cook all the way through in the oven and perhaps I didn't spread it out thick enough on the baking sheet because...
- Before folding in the egg whites, the sponge batter wasn't liquid at all.
- When it came to the rolling the sponge up to cool down in a linen kitchen towel, it stuck to the towel - ugh. In fact, when I tried to unroll the sponge to put in the filling... the sponge broke in several pieces because it was sticking to the towel.
- And, not wanting to cut my losses, I produced an extremely unappetizing but edible dessert
- Definitely a #failed #kitchenexperiment
I subbed two ingredients: almond milk for regular cow's whole milk; and 3/4 c AP flour plus 1 tbsp cornstarch sifted together for cake flour.
Sponge Ingredients
1 c cake flour
1/2 tsp (5 gm) baking powder
2 heaping tbsp Matcha green tea powder
1 pinch of sea salt
5 eggs, separated
3/4 c (110 gm) organic granulated sugar
45 ml whole milk (or almond milk)
Whipped Cream Filling
1 c heavy cream, chilled
2 tbsp powdered sugar
