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
Scale
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.
