Matcha Green Tea Roll Cake

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Introduction:
The Matcha Green Tea Roll Cake is a light and elegant dessert that pairs the delicate, earthy flavor of matcha with a sweet, creamy filling. This Japanese-inspired roll cake features a fluffy matcha sponge rolled with whipped cream or mascarpone filling, making it a perfect dessert for green tea lovers. Its vibrant green color and subtle sweetness make it as visually stunning as it is delicious!

Ingredients:

For the Matcha Sponge Cake:

  • ¾ cup all-purpose flour
  • 1 tablespoon matcha powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil

For the Whipped Cream Filling:

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (or 1 teaspoon matcha powder for an extra matcha twist)

Instructions:

Prepare the Matcha Sponge Cake:

  1. Preheat Oven:
  • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, making sure to leave a little overhang on the sides for easy removal.
  1. Mix Dry Ingredients:
  • In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Set aside.
  1. Beat Eggs and Sugar:
  • In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 4-5 minutes until the mixture is thick, pale, and fluffy. Add the vanilla extract, milk, and oil, mixing gently until combined.
  1. Fold in Dry Ingredients:
  • Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix, as this could deflate the batter.
  1. Bake the Matcha Sponge:
  • Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
  1. Roll the Cake:
  • While the cake is still warm, carefully lift it out of the pan using the parchment paper. Transfer it to a clean kitchen towel and gently roll the cake (with the towel inside) from the short end. Let it cool completely in this rolled position to prevent cracking.

Prepare the Whipped Cream Filling:

  1. Whip the Cream:
  • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract (or matcha powder) until soft peaks form.

Assemble the Roll Cake:

  1. Unroll the Cake:
  • Once the cake has cooled, gently unroll it and remove the towel. Spread an even layer of whipped cream filling over the surface of the cake.
  1. Roll the Cake Again:
    • Carefully roll the cake back up without the towel, making sure the filling stays inside. Place the cake seam-side down on a serving platter and refrigerate for at least 30 minutes to set.

Garnish and Serve:

  1. Dust with Powdered Sugar:
    • Lightly dust the top of the cake with powdered sugar or matcha powder for a decorative finish.
  2. Slice and Serve:
    • Slice the cake and serve it chilled, optionally garnished with fresh berries or a drizzle of white chocolate.

Tips for Success:

  • Work quickly with the cake: Roll the cake while it’s still warm to prevent cracks, and allow it to cool while rolled up.
  • Chill before serving: Refrigerate the cake for at least 30 minutes to let the filling set and for easier slicing.
  • Extra matcha flavor: If you love matcha, you can add a bit more matcha powder to the whipped cream for a stronger green tea flavor.

Recommendation:

Enjoy this Matcha Green Tea Roll Cake with a cup of hot green tea or a light, floral tea like jasmine. The smooth whipped cream filling balances the earthy matcha flavor, making this dessert both refreshing and indulgent. It’s perfect for tea time or as a light, elegant dessert!

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