If you’re on the hunt for a dessert that combines vibrant flavors with an elegant presentation, this Matcha & Strawberry Roulade Recipe is guaranteed to steal your heart. Imagine a light, fluffy sponge cake tinted a beautiful green from matcha powder, rolled delicately around a creamy filling bursting with fresh, juicy strawberries. It’s not only a feast for your taste buds but also a stunning centerpiece for any occasion. Whether you’re a matcha enthusiast or a lover of fresh fruit desserts, this roulade brings a perfect balance of earthy and sweet that’s simply irresistible.
Ingredients You’ll Need
Making this Matcha & Strawberry Roulade Recipe is surprisingly straightforward because the ingredients are simple yet essential. Each one plays a crucial role, whether it’s building the airy texture of the sponge or adding that fresh burst of strawberry sweetness in the filling.
- 4 large eggs (room temperature): They give the sponge structure and airiness when whipped to perfection.
- â…” cup granulated sugar: Sweetens the batter and helps create that fluffy texture.
- ¾ cup cake flour (sifted): Provides a fine crumb and tender cake base without heaviness.
- 1 tablespoon matcha powder: Infuses the cake with a vibrant green color and delicately bitter green tea flavor.
- ¼ teaspoon salt: Balances sweetness and enhances flavor depth.
- 1 teaspoon vanilla extract: Adds warmth and a subtle aromatic touch to the batter.
- ¾ cup heavy cream: Whipped into soft peaks, it creates the creamy, luscious filling.
- 2 tablespoons powdered sugar: Sweetens the filling without graininess.
- ½ teaspoon vanilla extract: Lifts the cream filling with gentle flavor.
- 1 cup fresh strawberries (diced): Brings juicy sweetness and refreshing texture to each bite.
How to Make Matcha & Strawberry Roulade Recipe
Step 1: Prepare and Bake the Matcha Sponge
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure a smooth release later. In a large bowl, use an electric mixer to beat those eggs at high speed until they become thick and pale — this should take about five minutes and is key to that light, fluffy sponge. Gradually add the granulated sugar while continuing to beat the mixture until it’s light and airy. Stir in the vanilla extract for that lovely flavor base.
Step 2: Fold in the Dry Ingredients
In a separate bowl, whisk together your sifted cake flour, matcha powder, and salt. This dry mixture is your flavor and texture foundation. Gently fold it into the egg mixture in batches; the goal is to keep as much air in the batter as possible, so be gentle and patient. Once combined, pour the batter evenly into the prepared pan and smooth the top.
Step 3: Bake and Roll the Sponge
Bake for 10 to 12 minutes, or until the cake springs back when lightly touched — this tells you it’s perfectly done. While it’s baking, lay a clean kitchen towel on your countertop and dust it lightly with powdered sugar. When the cake comes out of the oven, immediately invert it onto the sugared towel, carefully peel off the parchment, and roll the cake up along with the towel from the short end. Allow it to cool completely in this rolled shape. This step is essential for creating that smooth, crack-free roulade.
Step 4: Whip the Cream and Prepare the Filling
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. You want it to be firm enough to hold shape but still light and airy. Gently fold in the fresh, diced strawberries to distribute that juicy burst of flavor throughout the filling.
Step 5: Assemble the Roulade
Once your cake has cooled, unroll it carefully and spread the strawberry cream filling evenly over the surface, leaving a small border around the edges to prevent filling from squeezing out. Then, re-roll the cake without the towel and place it seam-side down on a plate. Pop it into the fridge for about 30 minutes to chill and set before slicing.
How to Serve Matcha & Strawberry Roulade Recipe
Garnishes
A light dusting of powdered sugar across the top adds a delicate snowy finish. For an extra touch of elegance, drizzle some melted white chocolate over the roulade — the creamy sweetness complements the earthy matcha beautifully. Fresh whole strawberries or small mint leaves scattered around make the presentation pop with color and freshness.
Side Dishes
This roulade shines on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of whipped cream elevates the indulgence. A crisp green tea or a fruity iced tea can also be refreshing companions that harmonize with the flavors in the cake.
Creative Ways to Present
For a festive twist, slice the roulade and serve individual portions on pretty dessert plates, each topped with a strawberry slice or edible flower. Alternatively, cut the roulade into smaller rounds to create bite-sized finger desserts perfect for a tea party. It’s a versatile showstopper ready to impress in many settings.
Make Ahead and Storage
Storing Leftovers
Store any leftover roulade in an airtight container in the refrigerator. It stays fresh and moist for up to two days, making it a perfect make-ahead treat if you want to enjoy it over a couple of days.
Freezing
You can freeze the roulade by wrapping it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It freezes well for up to one month. When ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
This delicate cake is best enjoyed chilled, so avoid reheating. If you prefer room temperature, take it out of the fridge 15 minutes before serving to let the flavors shine through naturally.
FAQs
Can I use frozen strawberries for the filling?
While fresh strawberries are ideal for that juicy texture and vibrant flavor, frozen strawberries can be used if thawed and drained well to avoid excess moisture in the filling, which could make the roulade soggy.
Is matcha powder interchangeable with green tea powder in this recipe?
Matcha powder is a specific finely ground green tea powder that’s essential for the characteristic color and flavor. Using another type of tea powder might not yield the same vibrant green color or the delicate earthy flavor that matcha provides.
Can I make this roulade dairy-free?
Yes! Substitute the heavy cream with a coconut cream or another dairy-free whipping cream alternative. Just make sure it whips well to hold the filling’s texture.
How do I prevent the roulade from cracking when rolling?
Rolling the cake while it’s still warm using a sugared towel prevents cracking by softening the cake’s surface. Be gentle when unrolling and rolling with the filling to keep the roll smooth.
What if I don’t have cake flour?
If cake flour isn’t available, you can make a substitute by combining all-purpose flour with cornstarch to reduce protein content, which helps keep the sponge tender. Use about 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch and sift well.
Final Thoughts
There’s something so charming about this Matcha & Strawberry Roulade Recipe that makes it a true crowd-pleaser every time. The combination of fluffy, vibrantly green matcha sponge cake with sweet, fresh strawberry cream filling is like a little slice of joy. Whether for a special occasion or just because you deserve something delightful, give this recipe a try. I promise, once you make it, it will quickly become one of your favorite desserts to share with friends and family.
Print
Matcha & Strawberry Roulade Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including cooling and chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-French Fusion
- Diet: Vegetarian
Description
This Matcha & Strawberry Roulade is a light and airy Japanese-French fusion dessert featuring a delicate matcha-flavored sponge cake rolled with a luscious strawberry cream filling. The vibrant green tea powder blends harmoniously with fresh diced strawberries, creating a visually stunning and flavorful treat perfect for any occasion.
Ingredients
For the sponge cake:
- 4 large eggs (room temperature)
- â…” cup granulated sugar
- ¾ cup cake flour (sifted)
- 1 tablespoon matcha powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the filling:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a large bowl, use an electric mixer on high speed to beat the eggs until thick and pale, about 5 minutes. Gradually add granulated sugar and continue beating until the mixture is light and fluffy. Mix in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, matcha powder, and salt to ensure even distribution of ingredients.
- Fold dry ingredients into batter: Gently fold the dry ingredients into the egg mixture in batches, taking care not to deflate the airy batter to maintain its lightness.
- Bake the sponge cake: Pour the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched, indicating it is properly baked.
- Roll the cake warm: While baking, lay a clean kitchen towel and dust with powdered sugar. Once baked, carefully invert the warm cake onto the towel, peel off the parchment paper, and gently roll the cake with the towel from the short end. Allow it to cool completely in this rolled shape to set its form.
- Prepare the filling: Whip the heavy cream alongside powdered sugar and vanilla extract until stiff peaks form. Gently fold in the diced fresh strawberries to evenly distribute them without breaking their shape.
- Assemble the roulade: Once the cake has cooled, unroll it carefully and spread the strawberry cream filling evenly over the surface, leaving a small border around the edges for easier rolling.
- Final roll and chill: Re-roll the cake (this time without the towel), place it seam-side down on a serving plate, and chill for 30 minutes to allow the filling to set before slicing into 8 servings.
Notes
- Use ripe, juicy strawberries for the best fresh flavor and texture in the filling.
- For extra flair, dust the top of the roulade with powdered sugar or drizzle with melted white chocolate.
- This roulade is best enjoyed the same day to preserve freshness and texture.
