Japanese Matcha Roll Cake (Updated Version)

January 24, 2021

Japanese Matcha Roll Cake (Updated Version)

upper: Matcha Roll Cake cooked with Premium Matcha Eco
lower: Matcha Roll Cake cooked with Chlorella Matcha

This is our old recipe that we published in 2013 but we would like to publish again with more detailed process explanation. In Japan, the Matcha Green Tea Roll Cake is very common and very popular. Japanese cake is less sweet and is very fluffy. We love all kinds of roll cakes, but we think this green tea version is really delicious. This time, we are going to explain how to cook Roll Cake with Chlorella Matcha.

Ingredients:

(for 3 or 4 people)
4 eggs (size L)
20g of sugar (for egg yolks)
40g of sugar (for egg whites)
1 tablespoon of milk
60g of cake flour
7g Chlorella Matcha
200 ml of fresh cream
15g of sugar (for cream)
1 tablespoon of green tea powder (Premium Matcha Eco)

Preparation:

1. Prepare all the ingredients.
2. Place parchment paper in the mold. We used 27cm x 27cm silicon mold.
3. Preheat the oven to 180 ºC.
4. Prepare two bowls and separate egg yolks and egg whites.
5. In a bowl we start beating the egg yolks with 20g of sugar with a hand mixer.
6. Warm the bowl in a hot water and continue beating.
7. Remove hot water and continue beating with the electric mixer until the mixture is thick and pale.
8. Add milk and mix well.
9. In another bowl beat the egg whites with 40g of sugar and make hard meringue
10. Pour the meringue to 8.
11. Add the sifted flour and Chlorella Matcha and mix with a rubber spatula.
12. Put the dough into the mold.
13. Roll out the dough so that the surface is flat.
14. Drop the mold 4 times from the height of 10cm.
15. Bake for 10 minutes at 180 °C.
16. In the meanwhile, whip the cream (chilling with ice).
17. Separate 1/4 of the cream and add Matcha tea.
18. Remove the cake from the oven and let it cool completely.
19. We put parchment papers on both sides of the cake so as not to dry.
20. We make shallow cuts in the cake with a knife.
21. Spread the whipped cream on the surface.
22. We put more amount of whipped cream in the beginning of the roll.
23. In the beginning part, we put Matcha cream.
24. Roll up the cake carefully.
25. Wrap the cake in wax paper and refrigerate for 3 hours before slicing.