Japanese Matcha Green Tea Roulade Recipe
This Matcha Green Tea Roulade is inspired by the traditional flavors of Japan, combining the subtle bitterness of matcha with the sweetness of whipped cream. The roulade is light, airy, and perfect for an elegant dessert. Decorated with a drizzle of white chocolate, this cake is as beautiful as it is delicious. Enjoy it fresh for the best texture and flavor.
Equipment
- 35cm x 28cm Swiss roll tin
- Baking parchment
- Mixing bowls
- Electric beater
- Sieve
- Large metal spoon
- Microwave or small bowl for melting chocolate
- Disposable piping bag
Ingredients
For the Roulade:
- 3 tablespoons green tea powder matcha
- 3 tablespoons hot water
- 90 g plain flour
- 25 g cornflour
- 8 egg yolks
- 160 g caster sugar plus extra for dusting
- 6 egg whites
- 50 ml vegetable oil
For the Filling:
- 300 ml whipping cream
- 25 g icing sugar sifted
- 1 teaspoon vanilla extract
To Decorate:
- 50 g white chocolate
Instructions
Prepare the Cake Batter:
- Preheat the oven to 200°C/Gas Mark 6.
- Grease a 35cm x 28cm Swiss roll tin and line it with baking parchment.
- Dissolve the green tea powder in the hot water and set aside to cool.
- Sift the plain flour and cornflour together and set aside.
- In a mixing bowl, use an electric beater to whisk the egg yolks with 100g of caster sugar until the mixture is thick and pale.
- Add the cooled green tea mixture to the egg yolk mixture and whisk to combine.
- In a separate bowl, whisk the egg whites with the remaining 60g of caster sugar until stiff peaks form.
- Using a large metal spoon, fold a third of the egg whites into the egg yolk mixture to lighten it.
- Sprinkle a third of the sifted flour mixture over the surface and fold it in gently.
- Repeat the process, alternating between the remaining egg whites and flour, taking care not to over mix and lose volume.
- Finally, fold in the vegetable oil.
Bake the Cake:
- Pour the batter into the prepared tin and level the surface with a palette knife.
- Bake for 10–15 minutes, or until the cake springs back when gently pressed with your finger.
- Be careful not to overcook, as this will make rolling the cake difficult.
- Once baked, transfer the sponge (still on the parchment) to a work surface.
- Place another piece of parchment on top of the sponge and roll it up lightly with the paper.
- This will help shape the roulade and make it easier to roll later.
- Leave to cool completely.
Prepare the Filling:
- Whisk the whipping cream with the icing sugar and vanilla extract until it just holds its shape.
Assemble the Roulade:
- Unroll the cooled sponge onto a piece of parchment lightly dusted with caster sugar (slightly larger than the sponge).
- Carefully peel off the backing paper from the sponge.
- Spread the whipped cream evenly over the surface of the cake.
- Starting with the long side closest to you, gently roll the sponge up, keeping it tight to form a neat roll.
- Once rolled, place the roulade seam-side down on the parchment.
Decorate the Roulade:
- Melt the white chocolate in a microwave or over a pan of gently simmering water (make sure the water doesn’t touch the base of the bowl).
- Transfer the melted chocolate to a disposable piping bag, snip off a small tip, and zigzag the chocolate over the roulade.
- Refrigerate the roulade for 30 minutes to set the chocolate.
- Trim the ends of the roulade to neaten it before serving.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this Matcha Green Tea Roulade fresh, ideally on the day it is made, for the best texture and flavor. Pair with a cup of Japanese green tea for an authentic experience.Wine Recommendation:
Pair with a light, sparkling wine such as Prosecco or a delicate dessert wine like Moscato.Nutritional Information
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 16 g | Fiber: 1 g | Sugar: 22 g | Salt: 0.2 mg
