Matcha Roll Cake
A Japanese bakery classic, a light matcha sponge rolled around a cloud of lightly sweetened whipped cream, dusted with ceremonial grade matcha.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Separate 1 egg. Line a 20x25cm Swiss roll tin with baking paper. Sift 15g flour, 0.5 tbsp matcha, and 0.125 tsp baking powder together. Whisk yolk with 10g sugar until pale and thick. Fold in 1.5 tsp milk and 1.5 tsp oil, then fold in flour mixture until smooth.
Bake 1
Beat 1 egg white to soft peaks over medium speed. Gradually add remaining 10g sugar, beat to firm glossy peaks. Fold one-third into matcha batter to loosen, fold in remainder in two additions. Pour into tin, spread evenly.
Bake 2
Bake at 180°C for 8–10 minutes until sponge springs back when pressed and just begins pulling from edges. Turn out immediately onto baking paper dusted with icing sugar. Peel away lining paper.
Wrap
Roll sponge tightly from short end with paper inside. Cool completely, about 30 minutes. Whip 75ml double cream with 0.5 tbsp icing sugar and 0.125 tsp vanilla to firm peaks.
Build
Unroll cooled sponge gently. Spread cream evenly across surface leaving 1.5cm border at far edge. Roll back up firmly without paper. Wrap tightly in cling film, refrigerate 15 minutes.
Plate
Slice cake and dust lightly with 0.25 tsp matcha powder and 0.25 tsp icing sugar. Serve immediately.
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