I was never a popular kid. I was weird (interpret that as you will), and unsurprisingly, frequently left out. This propagated a somewhat blinding cynicism and dislike for what is popular. Thus, because of its almost universal approval, I'm late to the matcha craze. The irony is not lost on me.
While I was being a weirdo in middle school, my tastes had yet to develop past a Hostess Ho Ho. On the rare occasion that my mother would indulge me, we'd put them in the freezer and eat them cold as a pseudo mini-roll ice cream cake (I think this placebonic change made them somewhat more palatable to my mother). I loved them. They never lasted long.
I haven't had a Ho Ho in years. One look at the ingredient list on the back of the box is enough to scare me away. Even still, I miss the fun of those little roll cakes, frozen or not, and I couldn't resist the temptation to recreate a nostalgic treat with a twist - matcha.
The first time I had matcha, I let out a slight (though certainly audible) yelp. Thankfully, I was in a public place and it wasn't embarrassing at all. Matcha has one of the most splendid and unexpected flavor profiles, and it is quite deserving of all the hoopla its been getting lately. Earthy, slightly nutty, and perfectly balanced with a hint of sweetness, matcha was made for bakers.
These Matcha Ho Hos capture matcha's unique flavor, highlighting its earthiness and balancing it with a rich, creamy filling. Not to mention, they're delightfully fun to eat.
Matcha Ho Hos with White Chocolate Creme Filling
makes approximately 10 ho hos
3/4 cup sugar
2 oz milk
1 teaspoon vanilla
1 tablespoon matcha powder
1/2 cup cake flour
2 egg whites
2 tablespoons sugar
1/4 teaspoon cream of tartar
pinch of salt
White Chocolate Creme Filling
1/2 cup heavy whipping cream
2 tablespoons heavy whipping cream
2 ounces white chocolate
White Chocolate Glaze
3/4 cup heavy cream
12 ounces pound chocolate
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper and spray the walls of the pan with a non-stick greaser.
- In a large bowl, beat the whole eggs and 3/4 cup sugar together until pale and thick with an electric hand mixer.
- Beat in the milk and vanilla.
- Gently stir the matcha and cake flour into the egg mixture until just incorporated. Set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until foamy.
- Add the cream of tartar and continue whipping until the egg whites have reached soft peak.
- On slow speed, slow incorporate the 2 tablespoons of sugar and pinch of salt.
- Beat on medium speed until the egg whites have reached a medium peak. Avoid beating the egg whites until they are stiff and dry!
- Using a spatula, stir 1/3 of the egg white mixture into the matcha one.
- Gently fold the remaining 2/3 of the egg whites until fully incorporated.
- Pour the batter out onto the prepared baking sheet. Carefully spread the mixture around until it evenly coats the pan.
- Bake for 12-15 minutes or until it springs back when you touch it,
- Allow to cool 5 minutes.
- Turn the cake out onto a flat surface lined with parchment paper. Using a rolling pin, gently roll the cake out to flatten it slightly.
- While still warm, follow #7 of these instructions from Food 52's Erin McDowell (a baking boss).
- While the cake is cooling, in a small microwaveable bowl, melt the 2 ounces of white chocolate and 2 tablespoons of heavy cream together. I melt chocolate in 30 second increments to avoid burning. Cool to room temperature.
- In the bowl of an electric mixer fitted with a whisk attachment, whip the 1/2 cup heavy whipping cream until soft peaks begin to form.
- On slow speed, incorporate the white chocolate ganache in a steady stream.
- Remove from the bowl and place in the refrigerator.
- To make the glaze, heat the heavy cream and white chocolate in a medium bowl in 30 second increments in the microwave until melted.
- Unroll the matcha cake onto a flat working surface.
- Cut the cake into 5 even, vertical strips.
- Cut each vertical strip in half horizontally. You should now have 10 rectangular pieces of cake.
- Spread a layer of the creme filling on each of the 10 rectangular pieces, being careful to avoid the edges.
- Roll each piece up vertically, matching short end to short end. Chill in refrigerator for 30 minutes.
- Make sure the glaze is room temperature. Remove the Ho Hos from the refrigerator and place on a wire rack.
- Carefully pour a thin layer of glaze on top of each Ho Ho, ensuring the glaze covers it entirely.
- Sprinkle chopped walnut on top, pushing them in as needed in order for them to stay put.
- Allow to set (a painfully long process).