If you’re searching for a dessert that captures brightness, elegance, and a burst of fresh flavor, this Matcha & Strawberry Roulade Recipe hits all the right notes. The delicate green tea flavor from the matcha powder pairs beautifully with the natural sweetness and slight tartness of fresh strawberries, all wrapped in a light, airy sponge cake. Each bite feels like a little celebration of springtime freshness and refined taste, making it a perfect treat to impress friends or delight your family.
Ingredients You’ll Need
Every ingredient in this Matcha & Strawberry Roulade Recipe plays a crucial role, coming together to create a harmonious balance of flavor, color, and texture. You won’t find any complicated or obscure components here, just simple, fresh essentials handled with care.
- Eggs: The backbone of the sponge, providing structure and volume when whipped.
- Granulated Sugar: Adds sweetness and helps stabilize the egg foam for a light texture.
- All-Purpose Flour: Gives the roulade body without weighing it down; sifting is key for fluffiness.
- Matcha Powder: Infuses the cake with its vibrant green color and signature earthy flavor.
- Salt: Enhances the overall taste by balancing the sweetness and highlighting matcha’s nuances.
- Vanilla Extract: Adds warmth and depth to the flavor profile.
- Heavy Cream: Whipped into soft peaks to create a luscious, light filling.
- Powdered Sugar: Sweetens the cream gently and is also great for dusting the finished roulade.
- Fresh Strawberries: Bring freshness, color, and a juicy bite that complements the matcha beautifully.
- Extra Powdered Sugar (Optional): Used to add a pretty finishing touch before serving.
How to Make Matcha & Strawberry Roulade Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper to ensure your roulade slides out effortlessly after baking. Setting up now saves stress later and helps your matcha sponge bake evenly.
Step 2: Whipping the Eggs and Sugar
Beat the eggs and granulated sugar together until the mixture is pale and has tripled in volume. This step is crucial because it traps air, making your cake incredibly light and spongy, which is the perfect foundation for that delicate matcha flavor.
Step 3: Combining the Dry Ingredients
Sift the flour, matcha powder, and salt together to avoid lumps and ensure even distribution. Gently fold these dry ingredients into your whipped eggs and sugar. Adding vanilla extract here introduces subtle warmth, rounding out the matcha’s earthiness.
Step 4: Baking the Sponge
Pour the batter evenly into your prepared pan, spreading it gently. Tap the pan lightly to release any trapped air bubbles that could cause holes. Bake for 10 to 12 minutes until the cake springs back when touched and feels springy to the touch.
Step 5: Rolling the Cake While Warm
Once baked, invert the cake onto clean parchment paper and carefully peel off the baking paper. Roll the cake up immediately with the parchment still inside to set its shape while warm. This step helps prevent cracks and allows for easy filling later.
Step 6: Whipping the Cream and Filling the Roulade
Whip the chilled heavy cream with powdered sugar until you reach soft peaks, the perfect fluffy consistency to hold the sliced strawberries without weighing the roulade down. Unroll your cake gently, spread the whipped cream evenly over the surface, then scatter the fresh strawberries before rolling it back up—this time without the parchment.
Step 7: Finishing Touches
Lightly dust the top of your rolled cake with extra powdered sugar for a delicate, elegant appearance. Chill the roulade in the fridge for at least 30 minutes to firm up the filling and make slicing a breeze.
How to Serve Matcha & Strawberry Roulade Recipe
Garnishes
Adding a few extra sliced strawberries or a sprinkle of matcha powder over the dusting gives a beautiful, inviting look. A few fresh mint leaves can also add a refreshing pop of color and a hint of coolness that pairs well.
Side Dishes
This roulade shines best on its own, but serving it with a small scoop of vanilla ice cream or a light drizzle of strawberry coulis elevates it to a café-worthy experience. A cup of green tea is also a natural companion for the matcha flavor.
Creative Ways to Present
Slice the roulade into thick pieces and place on a chilled plate to keep the cream stable. For gatherings, serve individual portions topped with edible flowers or alongside a delicate fruit salad for a vibrant display that impresses visually and in taste.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover roulade tightly in plastic wrap and store it in the refrigerator. It stays fresh for up to 2 days, during which the flavors meld together and the cake remains moist and tender.
Freezing
If you want to keep your roulade longer, freeze it by wrapping tightly in plastic wrap and then foil. Thaw it overnight in the refrigerator before serving to maintain its texture and vibrant flavors.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is not recommended. Letting it rest outside the fridge for 15 to 20 minutes before slicing will soften the cream slightly, enhancing the experience.
FAQs
Can I use different fruits instead of strawberries?
Absolutely! While strawberries complement the matcha perfectly, raspberries, blueberries, or even kiwi can add exciting twists without overpowering the delicate flavors.
What kind of matcha powder should I use?
Choose a high-quality culinary grade matcha for baking. It provides vibrant color and rich flavor without being overly bitter, which is essential for this recipe’s delicate balance.
Can I make this roulade gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free blend, but be mindful that the texture might slightly change. Sifting the flour remains important for a light sponge.
Is it necessary to roll the cake while warm?
Rolling the sponge while warm makes it flexible and helps prevent cracking when you add the filling. Skipping this step can lead to a less tidy roll and potential breakage.
How long does the roulade keep its freshness?
Stored properly in the refrigerator, it stays fresh for up to 2 days. For longer storage, freezing is recommended, but always consume within a month for best quality.
Final Thoughts
Making this Matcha & Strawberry Roulade Recipe is like bringing a slice of sunny days straight into your kitchen. It’s a versatile, stunningly beautiful dessert that effortlessly balances flavor, color, and texture. Whether you’re hosting a special occasion or just want to treat yourself, this roulade will become one of your cherished favorites—give it a try and watch your loved ones’ faces light up with every bite!
Print
Matcha & Strawberry Roulade Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
A delicate and visually stunning Matcha & Strawberry Roulade featuring a light matcha-flavored sponge cake rolled with fluffy whipped cream and fresh strawberries. This elegant dessert balances the earthy notes of matcha with the sweetness of strawberries, perfect for teatime or special occasions.
Ingredients
For the Cake
- 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
For the Filling
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, sliced
For Decoration (Optional)
- Extra powdered sugar for dusting
Instructions
- Preheat 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 easy removal of the cake.
- Make the Batter: Beat the 4 large eggs with 1/2 cup granulated sugar until the mixture is pale and has tripled in volume, ensuring a light and airy texture. Then sift together 2/3 cup flour, 1 tablespoon matcha powder, and 1/4 teaspoon salt, and gently fold these dry ingredients into the egg mixture. Finally, mix in 1 teaspoon vanilla extract carefully to maintain the batter’s airiness.
- Pour and Spread Batter: Pour the batter evenly into the prepared pan, spreading it carefully to the edges. Tap the pan gently on the counter to remove any air bubbles that might have formed.
- Bake and Roll Warm: Bake the batter for 10–12 minutes until set but still pliable. Immediately invert the warm cake onto a clean piece of parchment paper, peel off the original parchment, and, using the parchment, roll the cake up while still warm. This prevents cracking and helps it hold shape. Let the rolled cake cool completely.
- Whip the Cream: In a chilled bowl, whip 1 cup of heavy cream with 2 tablespoons powdered sugar until soft peaks form, making a smooth, fluffy filling.
- Assemble the Roulade: Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, then scatter the sliced strawberries on top. Re-roll the cake gently without parchment this time to secure the filling inside.
- Finish and Chill: Dust the roulade with extra powdered sugar for a pretty finish. Refrigerate for at least 30 minutes before slicing to allow the flavors to meld and the filling to set.
Notes
- Rolling the cake while warm prevents cracks and makes it easier to roll.
- Use chilled heavy cream and a cold bowl to achieve better whipped cream consistency.
- Fresh strawberries can be substituted with other berries or fruits to suit your taste.
- Dusting with powdered sugar is optional but adds an elegant touch.
- Slice the roulade with a serrated knife for clean cuts.
