Recipe Roll Cake Matcha Yuzu Log
This matcha yuzu roll cake is a perfect fusion of classic Japanese flavors in a light, refined dessert. The soft, slightly bitter matcha cookie roll harmonizes with the smooth yuzu cream, adding a touch of acidity and freshness. A simple yet elegant decoration, with yuzu zest and shiso leaves, enhances the originality of this log. Perfect for the festive season or any other special occasion, this dessert will appeal to lovers of sweet Japanese flavors!
- Prep Time
- 10 minutes
- Cooking Time
- 40 minutes
- Servings
- 6-8
Ingredients
- 4 eggs
- 100 g powdered sugar
- 50 g flour
- 20 g matcha powder
- 40 g melted butter
- 1 teaspoon vanilla (optional)
- 250 g mascarpone
- 200 ml full-fat cream
- 2 tablespoons powdered sugar
- 2 tablespoons yuzu juice (or more, to taste)
- Yuzu zest (optional for decoration)
- 100 ml water
- 2 tablespoons sugar
- 1 tablespoon yuzu juice
Directions
- Preheat the oven to 180°C and line a 30 x 40 cm baking tray with baking parchment.
- Separate the egg whites from the yolks. Whip egg whites until stiff with 50g sugar.
- In a separate bowl, whisk the yolks with the remaining sugar and vanilla until light and fluffy.
- Sift together the flour and matcha, then add to the egg yolks. Gently fold in the egg whites, then add the melted butter.
- Spread the dough on the baking sheet in an even layer. Bake for 10-12 minutes, until lightly golden and firm to the touch. Once out of the oven, cover with a clean tea towel and leave to cool completely.
- Whip the cream until stiff. Add the mascarpone, powdered sugar and yuzu juice, then whisk again until the cream is smooth and firm.
- In a small saucepan, combine water, sugar and yuzu juice. Bring to the boil and leave to cool.
- Turn the cookie over onto a clean sheet of baking parchment, and carefully remove the baking parchment.
- Brush the yuzu syrup over the cookie. Spread the yuzu cream in an even layer over the entire surface of the cookie. Gently roll the cookie, starting from one side, using the parchment paper to help shape it without breaking the cookie.
- Place in the fridge for at least 1 hour to set.
- Before serving, decorate to taste! Sprinkle with powdered sugar, garnish with yuzu zest, shiso leaves, berries, etc.
