Indulge in the delicate flavors and vibrant green hue of this Matcha Green Tea Rolled Sponge Cake. This delightful dessert offers a perfect balance of subtly sweet sponge cake and the earthy bitterness of high-quality matcha powder. The light and airy texture of the cake, combined with the creamy sweetness of the filling, creates a truly unforgettable treat. It's surprisingly easy to make, even for beginner bakers, resulting in a show-stopping dessert that's perfect for any occasion – from afternoon tea to a celebratory gathering. The vibrant green color alone will make it a conversation starter!
This recipe guides you through each step, from preparing the matcha batter to achieving the perfect roll. Get ready to impress your friends and family with this elegant and delicious dessert. Let's begin with the simple yet crucial steps to crafting this exquisite Matcha Green Tea Rolled Sponge Cake, a recipe that's as rewarding to make as it is to enjoy.
Tools Needed
- Mixing bowl
- Whisk
- Oven
- Baking pan
- Spatula
Ingredients
- Green tea powder: 20g
- Water: 30-40ml
- Wheat flour (number eight flour preferred)
- Fresh milk: 260ml
- Vanilla extract
- Chicken eggs (size L): 5
- Lemon: 1 piece
- Cooking oil: 40g
- Sugar: 70g
- Salt
Step-by-Step Instructions
Step 1. Prepare Matcha Mixture and Batter
- Prepare green tea powder by mixing 20g with 30-40ml of boiling water until dissolved.
- Crack and beat 5 eggs with a piece of lemon juice and a pinch of salt for 30 seconds until foamy.
- Gradually add 70g of sugar while beating the eggs until stiff and fluffy (about 5 minutes).
- In a separate bowl, combine egg yolks, 60g of flour, 40g cooking oil, 50ml fresh milk, vanilla extract, and the green tea water. Mix well.
- Gently fold 1/4 of the beaten egg whites into the yolk mixture. Then, fold the yolk mixture into the remaining egg whites, mixing gently in one direction.
Step 2. Bake and Cool the Cake
- Pour the batter into a baking pan, spread evenly and bake at 150-160°C for 45-50 minutes without using the oven fan.
- Once baked, let the cake cool slightly. Trim the edges of the cake.
Step 3. Prepare and Apply Filling
- Prepare the cream filling by heating fresh milk (210ml), 20g of flour, and 15-20g of sugar until thickened (10-15 minutes). Let it cool completely then refrigerate for about 30 minutes to an hour.
- Spread the cooled cream filling evenly over the cake. Gently roll up the cake.
Step 4. Roll and Finish the Cake
- Cut a 45-degree angle at one end of the cake and make several shallow cuts along the cake to aid in rolling.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using number eight flour results in a lighter and more delicious cake.
- Don't overbeat the egg whites, or they will become runny.
- Mixing the green tea powder with water before adding it to the batter ensures an even color distribution.
- Beveling the end of the cake and making shallow cuts prevents cracking when rolling.
- You can substitute whipping cream or fresh cream for the milk cream filling.
Nutrition
- N/A
FAQs
1. Can I substitute the matcha powder?
While matcha provides the unique flavor and color, you could try substituting with other finely powdered green teas, but the taste and color will differ significantly. The recipe may also need adjustments.
2. How do I prevent the cake from cracking when I roll it?
Ensure your cake is completely cool before rolling. A slightly damp kitchen towel placed between the cake and the parchment paper helps prevent cracking. Don't over-roll the cake.
3. What kind of filling can I use besides whipped cream?
Many fillings work well! Consider a pastry cream, sweetened mascarpone cheese, or even a fruit curd for variety.
This Matcha Green Tea Rolled Sponge Cake recipe is a testament to the delightful fusion of flavors and textures. We hope you enjoyed the process and the delicious results as much as we did. Now go forth and impress your loved ones with this beautiful and surprisingly easy-to-make dessert!