Matcha Cream Roll Cake
Matcha Cream Roll Cake is a soft and fluffy dessert filled with rich matcha-infused cream, perfect for tea lovers. This Japanese-inspired treat is easy to make and ideal for special occasions or everyday indulgence.
The Matcha Cream Roll Cake is a delicate and visually stunning dessert that perfectly balances the earthy flavors of premium matcha with a light and airy sponge cake. Filled with a smooth, creamy matcha-infused cream, this cake roll offers a harmonious blend of sweetness and subtle bitterness, making it an ideal treat for tea lovers and dessert enthusiasts alike. Its vibrant green color and soft, fluffy texture make it as delightful to look at as it is to taste, perfect for special occasions or as a show-stopping afternoon treat.
Ingredients
Nutritional Information
- Calories: 230
- Protein: 5g
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 16g
- Sodium: 60mg
- Cholesterol: 95mg
Directions
1. Step
Melt 30 grams of oil in a bowl, then whisk in 8 grams of matcha powder using a hand mixer. Add 40 grams of milk and mix until smooth. Sift 40 grams of cake flour into the mixture and combine thoroughly. Add 3 egg yolks and mix until a smooth batter forms.
2. Step
In a separate bowl, beat 3 egg whites with 3 ml of lemon juice using a hand mixer. Gradually add 50 grams of sugar, beating continuously until stiff peaks form, creating a meringue.
3. Step
Gently fold the meringue into the egg yolk batter in batches, ensuring the mixture stays airy. Line a 28×28 cm cake pan with parchment paper. Pour the batter into the pan, spreading it evenly.
4. Step
Bake at 150°C for 30 minutes. Once baked, cover the cake with parchment paper and allow it to cool completely.
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