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Matcha roll cake with fresh cream and strawberries

Matcha Roll Cake (Green Tea Swiss Roll)


  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x

Description

How to make Japanese matcha roll cake (green tea swiss roll). (22 x 26cm /  8.5x10" sized roll cake pan.) Approx 8 slices.


Ingredients

Scale

Roll Cake

  • 3 eggs
  • 2 tbsp cake flour (20g)
  • 2 1/2 tbsp strong flour (25g)
  • 1 tbsp matcha powder (5g)
  • 2 tbsp whole milk (30ml)
  • 1 tsp honey (8g/5ml)
  • 4 tsp canola/ vegetable oil (20ml)
  • 5 tbsp white sugar (60g)

Cream

  • 150ml double cream
  • 4 tsp granulated sugar (15g)
  • 1/2 tsp vanilla essence
  • 50g strawberries (approx 4 medium strawberries)
  • Powdered sugar or matcha for sprinkling at the end

Instructions

Roll cake

  1. Preheat the oven to 160°C (320°F) and line the pan with baking paper. (Make sure some baking paper is hanging over the edges so it's easier to lift out later.)
    Lining a roll cake pan with baking paper
  2. Separate the eggs into two bowls and cover while they come to room temperature.
    Separating eggs
  3. Sift the cake flour, strong flour and matcha powder into a bowl and then mix well to make sure the matcha is incorporated into the flour. Set aside.
    sifting flour and matcha
  4. Take a microwavable mixing bowl, add the milk, oil and honey then microwave for 20 seconds at 600W.
    Mixing milk, oil and honey
  5. Whisk them together and then add the egg yolks. Whisk well.
    Whisking egg yolks
  6. Sift the matcha and flour into the mixture and whisk until smooth. Set aside.
    Matcha batter for roll cake
  7. Take the egg whites and whip them using an electric whisk. When they become white and foamy, add one third of the sugar.
    Whipping egg whites
  8. Gradually add the sugar (I add it one third at a time) while whipping until it makes still peaks, this is the meringue.
    Whipped meringue with stiff peaks
  9. Add about one third of the meringue to the matcha batter and whisk it well.
    Combining meringue and matcha batter
  10. If it's too hard to mix, add more meringue, a little at a time. (Make sure to leave at least half of the meringue for folding.)
    Whipping meringue and matcha batter
  11. Once the matcha batter is loosened and makes ribbons, pour it into the rest of the meringue.
    Pouring matcha batter into meringue
  12. Fold the mixture carefully with a spatula, turning the bowl with each fold.
    folding matcha batter into meringue
  13. Pour the cake mixture into the lined pan. Smooth it out and push it to the corners using a knife or offset spatula.
    Spreading roll cake batter in a pan
  14. Drop the pan on the counter twice before placing it in the oven on the middle shelf.
    Dropping the cake pan on the counter to remove bubbles
  15. Bake for 15-20 minutes. (Check after 12 minutes and take it out when it starts to brown. It should be springy to the touch when done.)
    Lightly browned roll cake
  16. Take it from the oven and immediately remove the cake from the pan by pulling up the edges baking paper. If you're scared of breaking it, you can carefully slide it onto a wooden chopping board or flip it onto a piece of baking paper.
    Peeling the edges of baking paper
  17. Place the cake on a wire rack and let it cool for 10-15 minutes. Make sure the surface of the cake isn't exposed, cover it with baking parchment or plastic wrap.
    Covering roll cake with plastic wrap

Cream

  1. Place a glass bowl in the freezer for 5-10 minutes. (Alternatively, place the bowl in a larger bowl of ice water.)
    Chilled glass bowl
  2. Wash the strawberries, dry thoroughly with a paper towel and cut into small pieces to make it easier to roll.
    slice the strawberries for the middle
  3. Remove the bowl from the freezer and add 150ml double cream, 15g (4 tsp) granulated sugar and 1/2 tsp vanilla essence.
    Cream, sugar and vanilla essence for whipping
  4. Using an electric whisk, whip the cream until firm.
    Whipped cream with stiff peaks
  5. Take the roll cake, flip it over and replace the baking paper with a new larger sheet.
    New baking paper for roll cake
  6. Flip it back over and peel off the plastic wrap. (It's okay if some peels off, this will be the inside of the cake.) Cut the edges at a slant for a neater finish.
    Cutting the edge off of roll cake
  7. Take the cooled roll cake and dollop the cream into the centre.
  8. Spread the cream evenly over the surface, spread it thinner on the edges to prevent cream bursting out when you roll it.
    Spreading cream on roll cake
  9. Distribute the strawberries evenly over the cream. (Don't place them too close to the edges or they'll get pushed out when you roll it.)
    Placing strawberries on roll cake
  10. Roll the cake up (use the baking paper to help you) and use a ruler or straight edge push it in at the end.
    Rolling roll cake
  11. Wrap the roll cake in plastic wrap and an airtight container, then place in the fridge for at least one hour to stabilize.
    Wrapping roll cake in plastic wrap
  12. Optional: Decorate with extra whipped cream and strawberries OR dust with matcha/powdered sugar before serving.
    Sprinkling matcha powder over roll cake
  13. Cut into thick slices with a warm knife.
    Cutting a slice of roll cake
  14. Enjoy!
    One slice of matcha roll cake with fresh cream and strawberries

Notes

Store leftovers in the refrigerator in an air tight container and eat within 2 days.

  • Prep Time: 30 minutes
  • Resting time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Sweets
  • Method: Baking
  • Cuisine: Japanese / European

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