Strawberry Matcha Roll Cake
Servings: 8 servings
Calories: 248kcal
This light and airy strawberry matcha roll cake is an easy but elegant spring treat! Delicate sponge cake is flavored with Japanese green tea powder, then filled with whipped cream and fresh strawberries.
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Ingredients
For cake:
- 6 eggs
- ½ cup (100g) granulated sugar divided
- 1 tablespoon (5g) matcha powder Note 1
- 1 cup (125g) cake flour Note 2
- 1/8 teaspoon salt
- 1/3 cup powdered sugar for dusting
For filling:
- ½ cup (120ml) heavy whipping cream chilled
- 2-3 tablespoons granulated sugar
- 7 oz (200g) fresh strawberries hulled and chopped
Instructions
To make the sponge cake:
- Preheat the oven to 375° F (190° C). Line baker's half baking sheet (about 16.5 x 11.5 inches) with parchment paper.
- In a small bowl, mix matcha powder with 1 tablespoon hot water until smooth.
- Separate egg yolks and egg whites. (Tip: Make sure there's absolutely no trace of egg yolk in egg whites, or it won't whip into fluffy white stiff peaks.)
- In a separate medium bowl, whisk the egg yolks and ¼ cup of sugar until pale and tripled in size, about 2 minutes.
- Mix in the matcha paste.
- In a mixing bowl with whisk attachment, beat the egg whites on medium speed until frothy. Add remaining ¼ cup of sugar one tablespoon at a time. Increase the speed to medium high and continue to beat until stiff peaks form.
- Add half of whipped egg whites into the egg yolk mixture. Gently fold the batter with a spatula until almost smooth, and then add the remaining whipped egg whites. Carefully fold the batter until smooth.
- Sift in the cake flour and salt. Gently fold it until the flour is fully incorporated.
- Pour the batter into the prepared baking pan. Using an offset spatula, spread the batter evenly and smooth the surface.
- Bake for 8-10 minutes, or until inserted toothpick comes out clean.
- Meanwhile, lay a clean kitchen towel on the counter and generously dust with powdered sugar.
- Once the cake is out of oven, immediately invert it on the prepared kitchen towel. Peel off the parchment paper and roll it with the towel and all. (This helps the cake roll without cracking by creating a muscle memory.) Set the rolled cake on a cooling rack and cool completely.
To make whipped cream:
- In a mixing bowl with a whisk attachment, beat heavy cream on low speed until frothy.
- Add sugar and continue to whip on medium speed until hard peaks form. Refrigerate until ready to use.
To assemble the roll cake:
- Once cooled completely, unroll the cake and spread half of the whipped cream over the cake and sprinkle chopped strawberries.
- Then spread the remaining whipped cream over the strawberries and roll the cake into a log.
- Dust with powdered sugar and serve! Refrigerate the cake, covered, if not serving right away.
Notes
Note 1: Avoid culinary grade matcha. Choose high quality matcha, because it has a delicate, subtly sweet, and earthy taste with a bright green color! Lower-quality matcha powders have a dull, brownish-green hue when baked.
Note 2: If you don't have cake flour, you can make it yourself! You'll need to measure 1 cup of all-purpose flour, then remove 2 tablespoons of flour, and replace it with 2 tablespoons of cornstarch. Sift it and voila!
Storing Tips:
- This green tea roll cake needs to be refrigerated due to the filling. Store in a large airtight container if possible, otherwise wrap in plastic wrap.
- It will keep for 4 days in the refrigerator, but it's best enjoyed within 2 days!
- This green tea roll cake needs to be refrigerated due to the filling. Store in a large airtight container if possible, otherwise wrap in plastic wrap.
- It will keep for 4 days in the refrigerator, but it's best enjoyed within 2 days!
Nutrition
Calories: 248kcal
Carbohydrates: 34g
Protein: 7g
Fat: 9g
Sugar: 22g
Sodium: 90mg