Japan
Matcha roll cake
A green swirl of sponge and barely sweet cream. Tea time, but make it a spiral.
140 minTime
5 gProtein each
mildSpice
Why Japanese bakeries love a roll2 chapters · 1 min readMake it your way
Grandma's wayA bakery counter classic in Japan.
The original254kcalsame
5 gproteinsame
1 gfibresame
140minutessame
Matcha roll cake as Japanese bakeries make it.
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Heat the oven to 180 C and line a 10 by 14 inch swiss roll tray with baking paper. Sift the maida with 2 tsp matcha twice.
- 2Whisk the yolks with 2 tbsp sugar until pale, then whisk in the milk and oil. Fold in the matcha flour until just smooth.
- 3In a clean bowl, whip the whites with the salt, adding 4 tbsp sugar a spoon at a time, to firm glossy peaks.
- 4Fold the whites into the batter in three goes, spread evenly in the tray and tap it twice on the counter.
- 5Bake 11 to 13 minutes.
- 6Slide the sponge onto a rack, cover loosely with a sheet of baking paper and cool completely.
- 7Whip the cold cream with the remaining sugar and 2 tsp matcha to medium peaks.
- 8Peel off the base paper, spread the cream thicker at the edge nearest you, then roll firmly using the paper to help. Wrap and chill seam side down for an hour.
Serve it like this
Slice with a hot knife into thick rounds, stand them spiral side up and dust lightly with matcha.
