Matcha Roll Cake

Matcha Roll Cake
Contributor
Matcha Roll Cake
Aiya America
Matcha Roll Cake

Matcha Roll Cake is a perfect combination of refreshing matcha green tea sponge cake rolled with fresh fruits and a rich cream cheese filling. With its vibrant green and red colors, this cake is the perfect recipe for the holidays. Recipe courtesy of Aiya Matcha.

8
Servings
55
Calories Per Serving
Deliver Ingredients

Notes

If you find rolling the cake to be difficult, you can make small slits in the side to make it easier to roll.

Ingredients

For the cake:

  • ½  Cup  cake or all-purpose flour
  • 1  Tablespoon  cooking grade matcha, such as Aiya
  • eggs, separated
  • ¼  Cup  sugar
  • 1  Tablespoon  unsalted butter, melted
  • 1  Tablespoon  milk
  • 3½  Ounces  cream cheese
  • 1 to 2  Tablespoon  sugar
  • ½  Cup  heavy cream
  • 1  Teaspoon  kirsch
  • peaches
  • Heavy cream, for whipping

For decorating:

  • Sugar
  • Strawberries
  • Chocolate
  • Silver dragees
  • Powdered sugar
  • Herbs

Directions

For the cake:

Preheat the oven to 340 to 350 degrees F. Cover a baking sheet with parchment paper.

Sift the flour and matcha together.

Continuously mix the egg yolks and ⅓ cup of the sugar together until they become white and fluffy.

Add the three egg whites to a different bowl and beat with an electric hand mixer, adding the ¼ cup of sugar in two parts. Continue beating until stiff peaks form.

Gently fold one-third of the egg whites into the egg yolks and sugar. Once it is well incorporated, add about half of the flour mixture and mix well. Repeat until all of the flour is incorporated. Add the remaining egg whites to the mixture. Finally, add the melted butter and milk, and mix in.

Spread out the batter on the lined baking sheet in an even layer. Place in the oven and bake for 11 to 13 minutes. Remove and let cool.

Allow the cream cheese to come to room temperature and slowly mix the heavy cream into it little by little. Once it is completely mixed in, add the sugar and mix until it thickens. Add the kirsch.

Remove any excess moisture from the peaches and cut them into ¼- to ½-inch-square pieces. Whip some heavy cream for decorating.

Transfer the baked cake to a fresh piece of parchment paper. Spread a layer of the cream cheese frosting on the cake and place the fresh cut fruit on top. Roll it up, making sure not to roll the parchment paper into the cake as well. Once the cake is fully rolled, wrap the parchment paper around it and twist the ends like a candy wrapper. Place in the refrigerator and allow to chill and set.

For decorating:

Remove the cake from the refrigerator and remove from the parchment paper wrapping. Decorate to your liking. We recommend piping whipped cream on the top and then decorating with strawberries, chocolate pieces, dusting with some powdered sugar, and silver dragées. You can also place some fresh herbs on the plate to really convey the holiday spirit!

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
38µg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
3mg
1%
Folate, total
5µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
16mg
2%
Sodium, Na
70mg
5%
Water
10g
0%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,

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