Description
This Matcha & Strawberry Roulade is a light and elegant dessert that combines the earthy flavor of matcha green tea with fresh, sweet strawberries. A delicate sponge cake rolled with whipped cream and strawberries creates a visually stunning and delicious treat perfect for any occasion.
Ingredients
Scale
For the Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2 tablespoons honey
- 2/3 cup cake flour (sifted)
- 1 tablespoon matcha powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream (chilled)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries (hulled and chopped)
For Garnish (Optional):
- Extra strawberries
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer on high speed to beat the eggs, granulated sugar, and honey for 5–6 minutes until the mixture is pale, thick, and has nearly tripled in volume, ensuring a light and airy sponge.
- Mix Dry Ingredients: In a separate bowl, sift together cake flour, matcha powder, baking powder, and salt to ensure even distribution and no lumps.
- Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter and maintaining its airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10–12 minutes, or until the cake springs back lightly when touched, indicating it’s cooked through.
- Roll Cake to Cool: Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately turn the warm cake onto the towel, peel off the parchment, and roll it up from the short end with the towel inside. Let it cool completely in this rolled shape to prevent cracking later.
- Prepare Whipped Cream: While the cake cools, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a stable, fluffy filling.
- Assemble the Roulade: Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and sprinkle chopped strawberries on top. Gently re-roll the cake without the towel, seam-side down to keep it sealed.
- Chill Before Serving: Place the roulade in the refrigerator for at least 1 hour to set and make slicing easier.
- Finish and Serve: Dust the roulade with powdered sugar and garnish with extra strawberries before serving to add a fresh and decorative touch.
Notes
- Use high-quality matcha powder for the best vibrant color and authentic flavor.
- For variation, raspberries can replace strawberries for a different berry profile.
- Optionally, add a thin layer of strawberry jam under the whipped cream for enhanced berry sweetness.
