Description
Matcha roll cake showcases delicate Japanese pastry artistry with green tea’s subtle earthiness. Delicate sponge and creamy filling invite bakers to explore elegant dessert traditions while creating a memorable sweet experience.
Ingredients
Scale
- 5 egg whites, room temperature (190 g / 6.7 oz)
- 5 egg yolks (73 g / 2.6 oz)
- 1 ⅔ cups heavy cream, cold (397 g / 14 oz)
- 1 cup red bean paste, sweetened
- ⅓ cup applesauce, unsweetened (113 g / 4 oz)
- ⅓ cup cornstarch, sifted (43 g / 1.5 oz)
- ¼ cup sugar (50 g / 1.8 oz)
- 2 tbsps sugar (25 g / 0.9 oz)
- 2 tsps matcha powder
- ½ tsp cream of tartar
- ¼ cup heavy cream, heated in microwave (56 g / 2 oz)
- ½ cup sweetened condensed milk or ⅓ cup sugar (optional)
Instructions
- Preparation: Warm oven to 340°F (170°C) and line a 13×18-inch sheet pan with parchment paper, ensuring smooth, complete coverage.
- Meringue Creation: Whisk egg whites and cream of tartar until frothy, gradually adding sugar and whipping to glossy, firm peaks.
- Yolk Mixture: Beat egg yolks and sugar until pale, then gently incorporate warmed heavy cream, creating a smooth, creamy base.
- Batter Composition: Sift cornstarch into yolk mixture, blending in applesauce and matcha powder until uniformly combined.
- Batter Integration: Fold matcha-infused yolk mixture into meringue, maintaining airiness while ensuring even color distribution.
- Baking Process: Spread batter evenly across prepared pan, creating a level surface. Bake for 17-20 minutes until set with light golden edges, then cool completely on a wire rack.
- Cream Preparation: Whip cold heavy cream with sweetened condensed milk in a chilled bowl until stiff, voluminous peaks form.
- Cake Assembly: Invert cooled cake onto fresh parchment paper, delicately removing original baking paper. Spread whipped cream across surface, leaving a small border.
- Filling Decoration: Artfully dot red bean paste across cream-covered cake.
- Rolling Technique: Carefully roll cake from short end using parchment paper as a guide, creating a tight, even cylindrical shape.
- Finishing: Refrigerate rolled cake for at least one hour to set and meld flavors. Slice into elegant rounds when serving, storing any remainder in an airtight container in refrigerator or freezer.
Notes
- Measure Precisely: Accurate ingredient measurements are crucial for achieving the perfect texture and rise in this delicate gluten-free roll cake.
- Whip with Care: Meringue technique determines the cake’s lightness; whip egg whites slowly and steadily to create stable, glossy peaks.
- Temperature Matters: Use room temperature eggs for better volume and smoother integration of ingredients during mixing.
- Gentle Folding Technique: Incorporate meringue into the matcha mixture using a careful, cutting motion to preserve the airiness and prevent deflation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg