Creating a delicate matcha cream cake roll combines earthy matcha flavors with light, fluffy sponge and rich cream. Here’s a step-by-step guide to perfect this treat.
Ingredients: For the sponge, you’ll need 4 eggs, 60g sugar, 60g cake flour, 15g matcha powder, and 1 tbsp milk. For the cream, 200ml heavy whipping cream, 30g sugar, and 1 tsp vanilla extract.
Steps:
1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Make the sponge: Whisk egg yolks with half the sugar until thick. In another bowl, beat egg whites to peaks, gradually adding the remaining sugar. Gently fold the yolks into the whites, then sift in matcha powder and flour, folding gently. Add milk and mix until smooth.
3. Bake the batter for 12-15 minutes until risen and springy.
4. Prepare the cream: Whip heavy cream, sugar, and vanilla until stiff peaks form.
5. Assemble: Spread the cream evenly over the warm sponge, then tightly roll it up using the parchment paper. Chill for 1 hour before slicing.
Tips: Dust the roll with extra matcha for a vibrant finish. Serve with tea for a perfect afternoon snack!
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