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Matcha & Strawberry Roulade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 84 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-French Fusion
  • Diet: Vegetarian

Description

This Matcha & Strawberry Roulade is a delicate Japanese-French fusion dessert that combines the earthy flavor of matcha green tea with fresh strawberries and light whipped cream. The soft, fluffy cake is rolled with a creamy strawberry filling and dusted with powdered sugar, making it a visually stunning and delicious treat perfect for any special occasion.

Ingredients

Cake

  • 4 large eggs, separated
  • 100g granulated sugar, divided
  • 2 tbsp matcha green tea powder
  • 65g all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract

Filling

  • 250ml heavy whipping cream
  • 2 tbsp powdered sugar
  • 150g fresh strawberries, hulled and sliced

For Dusting

  • Additional powdered sugar

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking and allow for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, and matcha green tea powder to ensure an even distribution and a light cake texture.
  3. Beat Egg Yolks: In a large mixing bowl, beat the separated egg yolks with 50g of granulated sugar and the vanilla extract until the mixture becomes pale and thick, indicating that air has been incorporated for a fluffy cake base.
  4. Whip Egg Whites: In a separate clean bowl, beat the egg whites until they form soft peaks. Gradually add the remaining 50g sugar while continuing to beat until stiff peaks form, giving the batter volume and structure.
  5. Combine Mixtures: Gently fold the egg yolk mixture into the egg whites, being careful to maintain the airiness. Then fold in the sifted dry ingredients until just combined to avoid deflating the batter.
  6. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched, signaling that it is fully cooked yet tender.
  7. Roll Cake While Warm: Dust a clean kitchen towel with powdered sugar. Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and gently roll the cake with the towel from the short side. This helps the cake keep its shape and prevents cracking. Let it cool completely.
  8. Prepare the Filling: Whip the heavy cream with powdered sugar until soft peaks form, creating a light and sweet filling.
  9. Assemble the Roulade: Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Scatter the sliced fresh strawberries on top of the cream.
  10. Roll and Chill: Roll the cake back up tightly without the towel. Transfer to a serving platter, dust the top with additional powdered sugar, and chill in the refrigerator for at least 30 minutes to set before slicing and serving.

Notes

  • For a dairy-free version, substitute whipped coconut cream for the heavy whipping cream in the filling.
  • You can use raspberries or blueberries instead of strawberries for a different berry flavor.
  • Be gentle when folding the egg yolks into the egg whites to maintain the batter’s airiness, which is key to a light cake.
  • Rolling the cake while it’s warm ensures the sponge doesn’t crack when filled.

Find it online: https://slsrecipes.com/matcha-and-strawberry-roulade-recipe/