Creating a delicate matcha strawberry cake roll combines earthy matcha with sweet strawberries for a stunning dessert. Here’s a simple recipe to achieve perfection.
Ingredients:
- 4 eggs (separated)
- 60g sugar (divided)
- 50g cake flour
- 15g matcha powder
- 200ml heavy cream
- 200g fresh strawberries (hulled and sliced)
- 1 tsp vanilla extract
Steps:
1. Prepare Batter: Preheat oven to 180°C (350°F). Line a 15x10-inch baking sheet with parchment paper. Whisk egg yolks with 30g sugar until pale. Gently fold in sifted cake flour and matcha powder.
2. Whip Egg Whites: Beat egg whites until foamy, then gradually add remaining 30g sugar. Continue beating until stiff peaks form. Gently fold the egg white mixture into the yolk batter in three batches, maintaining lightness.
3. Bake: Pour the batter into the prepared sheet, smoothing the top. Bake for 12-15 minutes until a toothpick comes out clean. Immediately invert onto a clean towel dusted with powdered sugar. Peel off parchment paper.
4. Assemble: Whip heavy cream with vanilla until soft peaks form. Spread evenly over the warm cake, leaving a 1-inch border. Arrange strawberry slices in a single layer. Carefully roll the cake using the towel, starting from the short edge. Chill for 1 hour.
5. Serve: Dust with extra matcha powder before slicing. The vibrant green and red hues, paired with the creamy texture and fruity sweetness, make this roll a crowd-pleaser. Enjoy!
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