MATCHA CAKE ROLL

I went back to the lab today to check in and wrap up a few administrative things before I left town, and didn’t want to go empty handed. I figured my pre-dominantly Asian lab would enjoy the matcha flavor and subtle sweetness of this roll cake.  It’s a very simple recipe and quite aesthetically pleasing when sliced as well! 

For this recipe, I used regular whipped cream, but adding 2 teaspoons of matcha powder will easily transform the original into matcha whipped cream. I also re-used the parchment paper rather than using a towel for the rolling and setting of the cake. If I made this again, I would use more cream and spread it more evenly!

Matcha Cake Roll

From Oh Sweet Day!

Makes 1 cake roll

Cake Roll

¾ cup cake flour

2 tablespoons matcha powder

½ teaspoon baking powder

4 large eggs, separated

¾ cup granulated sugar

2 tablespoons milk

Whipped Cream

1 cup whipping heavy

2 tablespoons powdered sugar

1 teaspoon vanilla extract

To make cake roll: Preheat oven to 350F. Line a 12 x 17 inch baking pan with parchment paper. Sift flour, matcha and baking powder three times. Use an electric hand mixer to beat egg whites and ¼ cup sugar until stiff peaks form. In another bowl, beat the egg yolks until color is lightened. Add the remaining sugar and continue beating until the mixture becomes thick and pale. Add milk and beat to combine. Fold in flour mixture until combine. Gently fold in 1/3 of the egg whites until incorporated into the green tea batter. Then fold in the remaining egg whites until no whites remain. Pour the batter into the prepared pan. Spread the batter evenly. Bake for 10 to 12 minutes, or until springy to touch. When the pan is cool to handle (but the cake is still warm), invert the cake on a clean dish towel on your working surface. Remove the top parchment paper carefully. Then roll the cake while it’s still warm. Let it cool (wrapped) completely. 

To make whipped cream: Beat the cream until soft peaks form, then add the powdered sugar and vanilla and continue beating until firm. 

To assemble: When the cake is completely cool, unroll the cake, and top it with cream. Re-roll the cake without the towel. Wrap the towel around the rolled cake and tighten lightly. Refrigerate for 30 minutes. Before serving, trim the ends and slice the cake.