Here’s a delicious take on that emperor of cakes and attention-hogging fixture of cafes across the nation, the Japanese Matcha Roll Cake. Soft, not too sweet but dreamily fluffy is a soft green thanks to the Matcha (which also provides a lovely flavor counter to the sweetness) and its contrasting cream center makes for a very instagrammable sweet - if you haven’t wolfed it down before opening your camera app!
Makes one 10-inch matcha roll cake
4 eggs whites
50 g sugar
4 egg yolks
60 g sugar
60 g milk
30 g vegetable oil
80 g cake flour
6 g matcha
6 g baking powder
Whipped cream filling
200 g heavy whipping cream
20 g mascarpone cheese
20 g sugar
Preheat the oven to 350°F degrees. Prepare a 10” x 15” baking pan with parchment paper.
Make the meringue.
Using a stand mixer, whisk the egg whites on medium-low speed. Add the 50g sugar one-third at a time, waiting until fully incorporated for each interval. Increase the speed to medium-high until stiff peaks form.
Make the matcha roll cake batter.
In another bowl, whisk the egg yolks, 60g sugar, milk, and oil.
Sift in the cake flour, matcha powder, and baking powder. Mix until fully incorporated.
With a spatula, gently fold in the egg white meringue 1/3 at a time until fully combined. When you lift the spatula up, the batter should cascade down in ribbons.
Spread the batter onto the pan. Use a spatula or dough scraper to even out the batter. Tap the pan on the counter a few times to pop the air bubbles.
Bake for 10 to 13 minutes.
Once the matcha roll cake is done, immediately invert the cake onto another parchment paper. Remove the parchment paper that is attached to the cake and gently roll the cake up (short side). Let it cool completely in the rolled shape.
Make the filling.
Whip cream and sugar on high speed until stiff peaks.
Spread a flat layer of whipped cream onto the cake, leaving 1/2 inch border around the edges and less towards the end of the cake.