Green Tea Roll Cake with Strawberry Whipped Cream
A beloved dessert that is always in demand, the Green Tea Roll Cake features the perfect harmony of rich matcha flavor and smooth strawberry whipped cream. The freshness of strawberries and the subtle tartness of the fruit beautifully complement the earthy matcha, making it an irresistible treat for any occasion. Follow these simple steps to create this delightful cake that is sure to impress!
Ingredients (for 1 roll):
Part 1: Cake
– 3 egg yolks
– 10 g sugar
– 20 ml vegetable oil
– 40 ml fresh milk
– 52 g cake flour
– 8 tsp MATCHAZUKI medium grade matcha powder
– 3 egg whites
– 50 g sugar
Part 2: Strawberry Whipped Cream
– 40 g melted white chocolate
– 15 g sweetened condensed milk
– 180 g whipping cream
– 70 g strawberry sauce
– 10 fresh strawberries
– 2 tsp MATCHAZUKI medium grade matcha powder (for topping)
Instructions
1. Prepare the Cake:
– In a mixing bowl, whisk together the egg yolks and sugar until smooth and combined. Add the vegetable oil and milk, and mix well until fully incorporated.
– Sift the cake flour and MATCHAZUKI medium grade matcha powder into the egg yolk mixture, and mix until smooth. Set aside.
– In a separate bowl, beat the egg whites and sugar until stiff peaks form, resembling meringue.
– Gradually fold the egg white mixture into the egg yolk mixture, adding it in two stages. Mix gently to preserve the airiness of the batter.
– Pour the batter into a prepared baking mold and spread it evenly. Bake at 190°C (375°F) for 12-14 minutes, or until the cake is lightly golden and a toothpick comes out clean.
– Allow the cake to cool completely on a wire rack.
2. Prepare the Strawberry Whipped Cream:
– In a heatproof bowl, melt the white chocolate over a double boiler. Once melted, add the sweetened condensed milk and mix well.
– Add the whipping cream to the white chocolate mixture and mix until smooth. Set the bowl over ice and whip the cream mixture until it thickens and forms soft peaks.
– Stir in the strawberry sauce, and continue whipping until fully combined. The cream should be thick but spreadable.
3. Assemble the Roll Cake:
– Once the cake has cooled, place it on a sheet of baking paper.
– Spread a generous layer of the strawberry whipped cream evenly over the cake sheet, leaving a small border around the edges.
– Form a small mound of cream in the center of the cake to help with rolling.
– Carefully place fresh strawberries along the center of the cream, and then spread more cream on top of the strawberries.
– Using the edges of the baking paper, gently roll the cake into a tight log, pulling it with a dough scraper or similar tool to maintain the shape.
– Refrigerate the rolled cake for at least 30 minutes to set.
4. Serve:
– Once set, slice the roll cake into individual pieces.
– Sprinkle with MATCHAZUKI medium grade matcha powder on top for a decorative finish.
– Optionally, garnish with additional fresh strawberries or decorative toppings of your choice.
Final Notes:
This Green Tea Roll Cake is the perfect balance of flavors, offering the rich aroma of matcha and the fresh, fruity sweetness of strawberries. Ideal for a special occasion or a delightful afternoon treat, it’s sure to impress both visually and in taste.
