recipes: matcha roll cake

2

Most people by now would know that I am a huge fan of matcha! Some people may dislike it for its bitter aftertaste but for me it’s the bitter, the better. I’ve been on a search for a soft and fluffy roll cake recipe. This one is definitely a keeper!

This cake is fluffy because the egg whites and yolks are separated, similar to the chiffon cake technique. I cannot stress the importance of the use of cake flour to produce a fine texture.

5

This is easier to make than it looks, so don’t feel daunted. It was a delight to eat, and I liked that the cake itself was not too sweet!

4

I used the matcha powder acquired from my Tokyo trip. It lent a very nice and natural-looking green hue to the cake! For those looking to buy matcha powder, you can get them from NTUC Finest Japanese Section (Small dark green bottle, about $6.40) or Sunlik ($5.50 per 50g)

3

1

Assembling:

Matcha

1. Lay the browned side up

Matcha2

2. Spread the cream on

3. Roll it up! Watch the video I made here for this step: http://youtu.be/wY-qWTnElkg

Ingredients for sponge:

  • 4 egg whites
  • 40g sugar
  • 4 egg yolks
  • 40g sugar
  • 40g cake flour
  • 1 tbsp matcha powder

Ingredients for filling:

  • 120 ml whipping cream
  • 1 tbsp sugar
  • 2 tsp vanilla
  • azuki bean paste (optional)

Steps:

1. Preheat the oven to 170 degC
2. Line a 10″ x 14″ baking pan with parchment paper
3. Whisk egg yolks and sugar well
4. Sift in cake flour and matcha powder, whisk until well-combined and aerated
5. Beat egg whites until foamy, gradually pour in the sugar, whip until soft to stiff peaks (don’t overbeat)
6. Fold the egg whites mixture into the egg yolk and flour mixture until just combined
7. Pour the batter into the lined baking pan, smooth surface with a spatula
8. Bake for 22-25 minutes (rotate the pans halfway) until a toothpick inserted into the center comes out clean
9. Leave on a wire rack to cool for about 5 minutes. Unmould from the pan and continue cooling in a plastic bag (or use a tray to cover it) – this step prevents dryness!
10. In the mean time, prepare the filling by whipping the cream and sugar together until peaks form. Mix in the azuki bean paste.
11. Once the cake is completely cooled, fill it with the cream and roll it up. Trim the edges.
12. Refrigerate for about 2 hours before serving.

Enjoy!

  • This looks amazing!!!!!!!

  • Hi Vickii! I tried whipping the cream but it became disintegrated; almost like curdled milk (part cream solids, part liquid). Any tips on why this happened and how to avoid it? Thank you! :-)

    • Hi dear. It’s most likely because you overwhipped the cream. I think the trick is to whip the cream when it is still very cold (just out of refrigerator, and you may want to refrigerate the mixing bowl too) and whip it on high-speed using the mixer, then remove from the mixer (towards the end, when you can roughly gauge that it is coming together), and use a hand whisk to continue whisking till it forms peaks. Using a hand whisk at the last stage prevents over-mixing!

      Anyway, should it become part cream solids and part liquid again, just continue beating till it becomes all solids to form butter!! Don’t waste the over-beaten cream! Hope this helps!

      • Wow ok thank you so much Vickii! :-) Have a lovely weekend!

        • You’re most welcome. Have a great weekend too! :)

  • Bellacia shienny

    What’s your youtube channel name?:))

  • Cons

    Hi V,

    I tried making this but the base became a rubbery dark green texture instead of a fluffy light green sponge base.
    Do you know what went wrong?

    Thanks,
    Cons

    • Hi! I’m sorry to hear :( You might have overmixed the batter after adding the egg whites. How did the mixture look before baking?

  • Wenya Lee

    Hi V, you stated 40g sugar twice. Is it correct? :x

    • Vickii M.

      Hi Wenya, yes it is correct! 40g sugar for the egg whites, and 40g sugar for the yolks. :)

    • vickiima

      Hi Wenya, yes it is correct! 40g sugar for the egg whites, and 40g sugar for the yolks. :)