Description
A delicate and fluffy Strawberry Matcha Roll Cake featuring a light matcha-infused sponge cake rolled with fresh whipped cream and juicy strawberries. This Japanese-inspired dessert is perfect for tea time or special occasions, blending the earthy flavor of matcha with the sweetness of fresh strawberries.
Ingredients
Sponge Cake
- 6 large eggs
- ½ cup granulated sugar (divided)
- 1 tablespoon matcha powder
- 1 tablespoon hot water
- 1 cup cake flour
- 1/8 teaspoon table salt
- 1/3 cup powdered sugar (for dusting)
Whipped Cream Filling
- ½ cup heavy whipping cream (chilled)
- 2-3 tablespoons granulated sugar
Filling
- 7 oz fresh strawberries (hulled and chopped)
Instructions
- Prep the Oven and Pan: Preheat the oven to 375° F (190° C). Line a baker’s half baking sheet (about 16.5 x 11.5 inches) with parchment paper to prevent sticking.
- Make Matcha Paste: In a small bowl, mix matcha powder with 1 tablespoon hot water until smooth to form a matcha paste for even distribution in the cake batter.
- Separate Eggs: Carefully separate the egg yolks and egg whites, ensuring no yolk contaminates the whites to allow proper whipping.
- Whisk Egg Yolks: In a medium bowl, whisk the egg yolks with ¼ cup of sugar until pale and tripled in size, about 2 minutes. Then incorporate the matcha paste into this mixture.
- Whip Egg Whites: Using a stand mixer with a whisk attachment, beat egg whites on medium speed until frothy. Gradually add the remaining ¼ cup sugar one tablespoon at a time, then increase speed to medium-high and whip until stiff peaks form.
- Combine Mixtures: Fold half of the whipped egg whites gently into the egg yolk mixture until almost smooth. Add the rest of the whipped whites and carefully fold until the batter is smooth and uniform.
- Add Dry Ingredients: Sift cake flour and salt into the batter and gently fold until fully incorporated, being careful not to deflate the batter.
- Bake the Sponge Cake: Pour the batter evenly into the prepared baking pan. Smooth the surface with an offset spatula. Bake for 8-10 minutes or until a toothpick inserted comes out clean.
- Prepare Towel for Rolling: While baking, lay a clean kitchen towel on the counter and dust generously with powdered sugar to prevent sticking during the rolling process.
- Roll the Cake: Once baked, immediately invert the cake onto the sugared towel. Peel off the parchment paper carefully, then roll the cake with the towel inside to set the shape and prevent cracking. Cool the rolled cake completely on a rack.
- Whip the Cream: In a clean mixing bowl with a whisk attachment, beat chilled heavy cream on low speed until frothy. Add sugar and whip on medium speed until hard peaks form. Refrigerate until use.
- Assemble the Cake: Unroll the cooled cake gently. Spread half of the whipped cream over the surface, then sprinkle evenly with chopped strawberries. Spread the remaining whipped cream over the strawberries.
- Final Roll and Serve: Carefully roll the cake into a log shape without the towel. Dust the cake with powdered sugar. Serve immediately or refrigerate covered if not serving right away.
Notes
- Ensure egg whites have no yolk contamination for proper whipping.
- Rolling the cake with a sugared towel immediately after baking prevents cracking.
- Use chilled heavy cream for better whipping results.
- Store the cake refrigerated, ideally consumed within 2 days for freshness.
- Matcha quality affects flavor; use high-quality ceremonial grade for best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
