Description
Silky Japanese matcha roll cake offers delicate green tea elegance with tender sponge and smooth cream filling. Light texture and balanced sweetness invite you to savor this classic Asian dessert celebration.
Ingredients
Scale
Main Ingredients:
- 5 large egg whites, room temperature (190 grams / 6.7 ounces)
- 5 large egg yolks (73 grams / 2.6 ounces)
- 1 cup sweetened red bean paste
- 1 ⅔ cups cold heavy cream (397 grams / 14 ounces)
- ⅓ cup unsweetened applesauce (113 grams / 4 ounces)
Dry Ingredients:
- ⅓ cup cornstarch, sifted (43 grams / 1.5 ounces)
- 2 teaspoons matcha powder
- ¼ cup sugar (50 grams / 1.8 ounces)
- 2 tablespoons sugar (25 grams / 0.9 ounces)
Additional Ingredients:
- ½ teaspoon cream of tartar
- ¼ cup heavy cream, heated in microwave (56 grams / 2 ounces)
- ½ cup sweetened condensed milk or ⅓ cup sugar (optional)
Instructions
- Preheat the oven to 340°F (170°C) and line a 13×18-inch sheet pan with parchment paper, ensuring complete coverage and smooth edges.
- Create a fluffy meringue by whisking egg whites and cream of tartar until they become frothy. Gradually incorporate sugar while continuing to whip until glossy, firm peaks develop.
- In a separate mixing bowl, transform egg yolks into a pale, creamy mixture by vigorously beating with sugar. Warm the heavy cream briefly, then slowly incorporate it into the yolk mixture.
- Carefully sift cornstarch into the yolk mixture, then introduce applesauce and matcha powder. Blend thoroughly until a uniform, smooth consistency is achieved.
- Delicately fold the matcha-infused yolk mixture into the prepared meringue, maintaining the airiness of the meringue while ensuring even color distribution.
- Spread the combined batter evenly across the prepared sheet pan, using a spatula to create a smooth, level surface.
- Bake in the preheated oven for 17-20 minutes, watching for a set texture and light golden edges. Remove and transfer to a wire rack for complete cooling.
- Whip cold heavy cream with sweetened condensed milk in a chilled bowl, beating until stiff, voluminous peaks form.
- Once cooled, gently invert the cake onto a fresh parchment paper, carefully peeling away the original baking paper.
- Generously spread the whipped cream across the cake’s surface, leaving a small border around the edges.
- Dot the cream with delicate spoonfuls of red bean paste, creating an artistic pattern.
- Roll the cake carefully from the short end, using the parchment paper to assist in creating a tight, even roll.
- Refrigerate the rolled cake for a minimum of one hour to set and enhance flavor melding.
- When ready to serve, slice the chilled roll cake into elegant rounds. Store any remaining portions in an airtight container in the refrigerator or freezer.
Notes
- Master this delicate Japanese dessert by paying close attention to the egg white and yolk mixing technique for a light, airy texture.
- Sifting cornstarch and matcha powder prevents lumps, ensuring a smooth, silky cake batter with even flavor distribution.
- Folding the meringue into the yolk mixture requires a gentle hand to maintain the cake’s signature fluffy consistency.
- Cooling the cake completely before filling prevents cream from melting and helps achieve a perfect, tight roll.
- Red bean paste adds a traditional Japanese touch, but you can substitute with other fillings like strawberry jam or chocolate ganache for a personalized twist.
- Refrigerating the roll cake helps set the cream and enhances the flavors, making it an ideal make-ahead dessert for special occasions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg