The hurricane or typhoon roll cake is baking up a storm at Instagram recently as many bakers have taken up the challenge to bake this pretty roll cake with hurricane-like swirls. Special thanks to Mary Ann San and Doris who have challenged me to bake this cake and this post is dedicated to both of you! 😘❤️💕
The first time I made this hurricane roll cake, the hurricane-like swirls didn't turned out as nice. Here's how it looks.
第一次试做，纹路没那么漂亮
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| Matcha Hurricane🌪️ Roll Cake Recipe adapated from : http://www.bakingtaitai.com/2016/07/matcha-marble-roll-cake.html |
I attempted a second time and the swirls turned out better.
第二次挑战，纹路比较漂亮
第二次挑战，纹路比较漂亮
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| Chocolate Hurricane🌪️ Roll Cake with Vanilla Swiss Meringue Buttercream |
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The Chocolate Hurricane🌪️ Roll Cake recipe can be found at my Instagram post, click link to access: https://www.instagram.com/p/BhaVxZRHDGg/
The Vanilla Swiss Meringue Buttercream (SMBC) recipe is also at my Instagram post here: https://www.instagram.com/p/BiD7uYOHDTE/
You can watch videos of me making this Vanilla SMBC at my Instagram Stories or highlights at Bio here: https://www.instagram.com/baking_taitai/
As we know, practice makes perfect, so here's my third attempt 😊, hurricane roll cake in bamboo charcoal and matcha flavour which I'm rather pleased with. The cake is deliciously soft and moist! Here's sharing the recipe and hope you have fun making it too!
俗话说，熟能生巧，今天又挑战做这飓风蛋糕卷，挺满意的！蛋糕柔软湿润又好吃！在这与大家分享以下的食谱做法，希望你也来玩玩，试做这飓风🌪️蛋糕卷！
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| The bamboo charcoal is well known for its detoxification benefits, it's an ancient way to cleanse the system as it is the most absorbent material to get rid of toxins and impurities from the body. |
飓风竹炭抹茶蛋糕卷
“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”
“编写和翻译食谱需要许多时间和精力的，请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱，请归功于博主并提供在这的相关链接，谢谢。”
A) Matcha Batter 抹茶面糊
4 egg yolks 蛋黄
45g rice bran oil 米糠油
45g fresh milk 鲜奶
80g blue jacket unbleached cake flour 水手牌蛋糕粉/低筋面粉
3/4tsp Uji matcha powder 宇治抹茶粉
4 egg white 蛋白
65g caster sugar 细砂糖
B) Bamboo Charcoal Batter 竹炭面糊
2 egg yolks 蛋黄
25g rice bran oil 米糠油
30g fresh milk 鲜奶
35g blue jacket unbleached cake flour 水手牌蛋糕粉/低筋面粉
2 tsp bamboo charcoal powder 竹炭粉
2 egg white 蛋白
35g caster sugar 细砂糖
Note 备注:
1. Weight of each egg with shell is 70g.
1. 一粒蛋包括壳的重量是70克.
2. You may beat the egg white for both batters together and divide accordingly.
2. 蛋白可一起打才来分。
3. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.
3. 不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。
Method 做法：
1. Matcha Batter- Beat egg yolk & oil together before adding milk. Mix well.
1. 抹茶面糊 - 蛋黄加入油一起搅拌再加入奶，拌匀。
2. Fold in sifted cake flour and matcha powder until well combined. Prepare bamboo charcoal egg yolk batter in the same manner. Set aside.
2. Fold in sifted cake flour and matcha powder until well combined. Prepare bamboo charcoal egg yolk batter in the same manner. Set aside.
2. 拌入筛好的低筋面粉与抹茶粉。根据同样步骤准备竹炭面糊。备用。
3. Beat egg whites and sugar till firm peak. Divide meringue and fold into the matcha egg yolk batter and bamboo charcoal egg yolk batter respectively.
3. 蛋白与细砂糖打至中性发泡，分别拌入抹茶蛋黄面糊与竹炭蛋黄面糊。
4. Pour the matcha batter onto the cake pan evenly. Pour the bamboo charcoal batter on top of the matcha batter, spread it out carefully.
4. 抹茶面糊倒入蛋糕烤盘。竹炭面糊倒入在抹茶面糊上，小心抹平。
5.Use your index finger, draw vertical lines from left to right, starting from the long side. Repeat the same for the shorter side.
5.用食指由烤盘的左侧往右侧画横线，由烤盘长处开始。短处重复同样步骤，直到整个烤盘都画上直线。
6.Bake in preheated oven at 180°C for about 18 mins. (Please adjust temperature and timing according to your own oven.) Cool cake slightly before assembling with your preferred filling. Chill in fridge before cutting.
6.放入预热烤炉以180°C烘烤大约18分钟。（自家烤炉自己拿捏好温度与烘焙时间。）蛋糕稍微冷却后再抹上自己喜欢的内陷，卷起后，放入冰箱冷藏再切片享用。
Matcha Swiss Meringue Buttercream
抹茶瑞士蛋白奶油霜
Ingredients食材 :
5 large egg whites 大粒蛋白
150g caster sugar 细砂糖
350g Lurpak unsalted butter, room temperature 无盐牛油，室温
1/4 teaspoon fine sea salt 海盐
1 tbsp Uji Matcha powder 于治抹茶粉
Methods 做法:
1.Whisk egg whites and sugar in a bowl over a pot of simmering water until sugar has completely dissolved & egg whites are hot.
1. 蛋白和糖放入钢盆，隔水放在温和沸腾的锅里，慢慢搅拌直到糖完全溶化，蛋白煮热。
2.Attach the bowl to the mixer fitted with the whisk attachment and begin to whip using medium high speed until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 8 minutes.
2. 趁热将混合物转移到搅拌器用中高速搅打约8分钟，直到硬性发泡，温度也降低到室温。
3. 把速度降低到慢速，一点一点地加入切小的牛油块，一面加入一面确保已混合均匀再加入其余。 搅拌直到混合均匀，奶油霜光滑细腻。
Note: If buttercream curdles, keep mixing & it’ll come back to smooth. If too thin & runny, refrigerate 15 mins then continue mixing until it comes together.
备注：如果奶油霜突然变得像奶酪一样，一块一块的，不要怕，继续搅打，质地就会变得像丝光顺滑。如果奶油霜变稀了，可放入冰箱，冷藏15分钟，等稍硬了点再拿出来继续搅拌直到光滑细腻。
4.Add in matcha powder & salt, continuing to beat on low speed until well combined.
4. 加入抹茶粉与海盐，用低速搅打至混合均匀。
3. Beat egg whites and sugar till firm peak. Divide meringue and fold into the matcha egg yolk batter and bamboo charcoal egg yolk batter respectively.
3. 蛋白与细砂糖打至中性发泡，分别拌入抹茶蛋黄面糊与竹炭蛋黄面糊。
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| I have prepared the fillings in advance, Matcha SMBC and homemade sweet red beans which recipe can be found here: http://www.bakingtaitai.com/2016/06/sweet-red-beans.html |
4. Pour the matcha batter onto the cake pan evenly. Pour the bamboo charcoal batter on top of the matcha batter, spread it out carefully.
4. 抹茶面糊倒入蛋糕烤盘。竹炭面糊倒入在抹茶面糊上，小心抹平。
5.用食指由烤盘的左侧往右侧画横线，由烤盘长处开始。短处重复同样步骤，直到整个烤盘都画上直线。
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| Follow the pattern and draw straight lines in the batter with your index finger 跟着图片的线条用食指在面糊里画横线 |
6.放入预热烤炉以180°C烘烤大约18分钟。（自家烤炉自己拿捏好温度与烘焙时间。）蛋糕稍微冷却后再抹上自己喜欢的内陷，卷起后，放入冰箱冷藏再切片享用。
抹茶瑞士蛋白奶油霜
Ingredients食材 :
5 large egg whites 大粒蛋白
150g caster sugar 细砂糖
350g Lurpak unsalted butter, room temperature 无盐牛油，室温
1/4 teaspoon fine sea salt 海盐
1 tbsp Uji Matcha powder 于治抹茶粉
Methods 做法:
1.Whisk egg whites and sugar in a bowl over a pot of simmering water until sugar has completely dissolved & egg whites are hot.
1. 蛋白和糖放入钢盆，隔水放在温和沸腾的锅里，慢慢搅拌直到糖完全溶化，蛋白煮热。
2.Attach the bowl to the mixer fitted with the whisk attachment and begin to whip using medium high speed until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 8 minutes.
2. 趁热将混合物转移到搅拌器用中高速搅打约8分钟，直到硬性发泡，温度也降低到室温。
3.Switch over to paddle attachment, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture.
3. 把速度降低到慢速，一点一点地加入切小的牛油块，一面加入一面确保已混合均匀再加入其余。 搅拌直到混合均匀，奶油霜光滑细腻。
Note: If buttercream curdles, keep mixing & it’ll come back to smooth. If too thin & runny, refrigerate 15 mins then continue mixing until it comes together.
备注：如果奶油霜突然变得像奶酪一样，一块一块的，不要怕，继续搅打，质地就会变得像丝光顺滑。如果奶油霜变稀了，可放入冰箱，冷藏15分钟，等稍硬了点再拿出来继续搅拌直到光滑细腻。
4.Add in matcha powder & salt, continuing to beat on low speed until well combined.
4. 加入抹茶粉与海盐，用低速搅打至混合均匀。
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