Description
A light and airy Matcha & Strawberry Roulade featuring a delicate matcha-flavored sponge cake rolled with whipped cream and fresh strawberries, perfect for a refreshing dessert or tea-time treat.
Ingredients
Scale
Cake Batter
- 4 large Eggs
- 1/2 cup Granulated Sugar
- 2/3 cup All-Purpose Flour
- 1 tablespoon Matcha Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
Filling & Topping
- 1 cup Heavy Cream, chilled
- 2 tablespoons Powdered Sugar
- 1 cup Fresh Strawberries, sliced
- Extra Powdered Sugar (Optional), for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper to ensure the cake does not stick.
- Make the Batter: Beat the eggs and granulated sugar together until the mixture becomes pale and triples in volume, creating a light and airy base. Then sift in the all-purpose flour, matcha powder, and salt carefully. Gently fold these dry ingredients into the egg mixture to maintain the airiness. Finally, mix in the vanilla extract for added flavor.
- Pour and Spread Batter: Pour the batter evenly into the prepared pan and spread it out smoothly. Tap the pan gently to remove any air bubbles trapped in the batter, which helps create an even texture after baking.
- Bake and Roll the Cake: Bake the cake for 10 to 12 minutes until just set. Once baked, immediately invert the cake onto a clean sheet of parchment paper. Peel off the original baking paper from the cake and while it is still warm, roll the cake up carefully with the new parchment paper inside. This rolling helps the cake keep its shape and prevents cracks. Allow the cake to cool completely while rolled.
- Prepare the Whipped Cream: Whip the chilled heavy cream together with the powdered sugar until soft peaks form. This will be the luscious and light filling for the roulade.
- Assemble the Roulade: Once the cake is cool, gently unroll it and spread the whipped cream evenly over the surface. Arrange the sliced fresh strawberries on top of the cream, then carefully re-roll the cake without the parchment paper, creating a beautiful, filled roulade.
- Final Touch and Chill: Lightly dust the outside of the roulade with extra powdered sugar if desired. Chill the roulade in the refrigerator for at least 30 minutes before slicing, allowing the flavors to meld and the dessert to firm up for clean slices.
Notes
- Be gentle when folding in the flour and matcha to keep the batter light and airy.
- Rolling the cake while warm prevents cracking and helps it form a smooth spiral.
- Use chilled cream for better whipping volume and stability.
- Fresh strawberries can be substituted with raspberries or blueberries for variety.
- Store the roulade covered in the fridge; consume within 2 days for best freshness.
