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
Scale
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.
