When:
December 13, 2020 @ 11:00 am – 12:00 pm
2020-12-13T11:00:00-08:00
2020-12-13T12:00:00-08:00
Where:
Online
http://zoom.us/
Cost:
$7 Center Members, $10 General Public
Contact:
Haruka Roudebush, Senior Programs Manager
(415) 567-5505
Sign up for our online cooking webinar with chef Kenji Yokoo and learn how to make matcha roll cake, a tasty Japanese dessert for the holidays!
Sunday, December 13, 2020
11:00 a.m. – 12:00 p.m.
$7 Center Members / $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration

  SIGN UP

Matcha roll cake is a popular Japanese dessert and is perfect for the holidays. The light and fluffy sponge cake, flavored with the aromatic freshness of matcha and filled with mouth-watering whipped cream, not only tastes delicious but looks beautiful. Matcha roll cake (as is the case with most Japanese desserts) is not overly sweet so it is perfect after a holiday feast. Add a few sliced strawberries or cranberries as garnish and you have a festive holiday presentation. Our instructor, chef Kenji Yokoo tells us, “My grandmother taught me how to make roll cake when I was growing up in Kyushu and I have perfected the recipe over the years. I will teach you all the tips and tricks you need to make the perfect matcha roll cake. Your friends and family will love this!”

In our cooking class, you’ll be joining Kenji over Zoom, and you can either watch and enjoy, or follow along in your own kitchen with Kenji’s instructions and make your own matcha roll cake during the webinar!

Supplies and Ingredients Checklist:

For those of you who wish to cook along with Kenji, please gather or prepare the following ingredients and supplies in advance:

Ingredients:

Cake ingredients:

  • 6 eggs
  • 1/2 cup sugar divided in 2
  • 1 tbsp matcha powder
  • 1 cup cake flour
  • 1/8 tsp salt
  • 1/3 cup powdered sugar
  • Cream filling
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Optional:

  • Strawberries for garnish

Supplies/Equipment:

  • 2 medium/large non plastic bowls (for separated eggs. non-plastic bowl is best for whipping egg whites)
  • 1 medium bowl to mix cream filling
  • Hand mixer or stand mixer (whisk can also be used but will require more time and more “elbow grease” but definitely doable)
  • mesh sieve for sifting dry ingredients
  • bakers half baking sheet (16.5 inch x 11.5 inch)
  • spatula
  • parchment paper
  • clean kitchen towel (must be clean, used for rolling cake, size at least 16.5 inch x 11.5 inch)
  • The sponge cake will need to be put in the fridge to cool off so please make sure that you have room in your fridge for the baking sheet prior to the class.

About Kenji Yokoo

Kenji Yokoo, founder of the Bay Area based “Kenji’s Kitchen,” was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent all his time with his grandmother in the kitchen. She taught him everything he knows about cooking. Kenji learned from his grandmother not just traditional Japanese cooking techniques, but that the purpose of cooking is to bring joy to the people that you are cooking for. Kenji was given the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores on his cooking classes. Kenji has also taught team building events with Japanese cooking for many Bay Area companies including Google, Adobe, Airbnb and Facebook. Kenji is also a cooking instructor at the Japanese Cultural and Community Center of Northern California where he runs online webinars on traditional Japanese dishes. Click here to view Kenji’s Kitchen YouTube Channel

 

  SIGN UP