Matcha Roll Recipe

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Noté 3.6 étoiles par 33 utilisateurs.

Portion

Preparation time

45 minutes

Cooking time

20 minutes

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.

Ingredients

Génoise

30g flour
10g matcha
30g soft butter
80g sugar
1 whole egg
3 egg yolks
4 egg whites
10 cl milk

Cream

150g cream
25g sugar
5g matcha
50g mascarpone

Assembly

50g anko paste (optional)

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Instructions

Génoise

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.

Matcha cream

Pour the mascarpone, sugar, matcha and cold cream into a bowl.
Whip the mixture until stiff and creamy.
Keep in a cool place

Assembly

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.

Recette vidéo

Recipe notes

When rolling the sponge cake, use a clean, slightly damp tea towel to help it keep its shape without cracking. This will make your roll even more perfect!

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