Matcha Roll Recipe
Matcha roulé is a delicate, refined dessert, perfect for green tea lovers. Subtly flavored with matcha, this cake combines the lightness of a fluffy sponge cake with the depth of Japanese green tea aromas. Easy to share, it's the perfect accompaniment to tea, or to end a meal on an elegant and original note. It can also be transformed into an alternative to the traditional Yule log.
- Prep Time
- 45 minutes
- Cooking Time
- 20 minutes
- Servings
- 7
- Category
Sweet
Ingredients
- 30g flour
- 10g matcha
- 30g soft butter
- 80g sugar
- 1 whole egg
- 3 egg yolks
- 4 egg whites
- 10 cl milk
- 150g cream
- 25g sugar
- 5g matcha
- 50g mascarpone
- 50g anko paste (optional)
Directions
- Melt butter and milk over low heat
- Add the flour and sifted matcha to the mixture, then stir vigorously until the dough comes away from the pan and forms a homogeneous blend.
- Beat the egg whites until stiff, gradually adding the sugar. At the same time, beat the yolks with the whole egg.
- Gradually stir the egg yolk mixture into the matcha mixture.
- Carefully add the egg whites to avoid breaking them, then mix.
- Spread the mixture on a baking sheet covered with baking parchment, forming a rectangle of uniform thickness.
- Bake in the oven at 180 degrees for 20min, then remove from the oven and place the sponge cake on greaseproof paper to cool.
- Pour the mascarpone, sugar, matcha and cold cream into a bowl.
- Whip the mixture until stiff and creamy.
- Keep in a cool place
- Spread the cream evenly over the sponge cake
- Line the sponge cake with the anko pastry.
- Roll the sponge tightly, but without pressing too hard so as not to crush the cream.
- Using a rolling pin, apply final pressure to the roll to hold it in place.
- Place the roll in the refrigerator for at least 1 hour before cutting.
