Refreshing Matcha Roll Cake with Cream and Fresh Fruit Filling: A Delicate and Luscious Dessert

Indulge in the exquisite flavors of this Refreshing Matcha Roll Cake, a beautifully crafted dessert that perfectly balances the earthy tones of matcha green tea with the lightness of cream and the sweet burst of fresh fruit. This delicate and luscious cake combines the soft, fluffy texture of a sponge cake with a rich, creamy filling, all rolled up with your choice of fresh fruit for an irresistible finish. Whether you’re a matcha aficionado or simply looking for a sophisticated dessert that’s as pleasing to the eye as it is to the palate, this cake is sure to delight.

Why You’ll Love This:

The unique appeal of this Matcha Roll Cake lies in its combination of flavors and textures. The matcha adds a subtle depth and complexity to the cake, complemented by the sweetness of the cream and the freshness of the fruit. It’s an elegant dessert that’s surprisingly easy to make, offering a refreshing alternative to traditional heavy desserts. Perfect for tea time, special occasions, or as a sophisticated treat for any day of the week.

Perfect Occasion:

This Matcha Roll Cake is ideal for any gathering where you want to impress your guests with a visually stunning and deliciously sophisticated dessert. It’s perfect for afternoon tea, birthdays, holiday celebrations, or any event where you wish to offer something special and out of the ordinary. Its elegant presentation and refreshing flavors make it a hit in any season, especially during spring and summer months.

Decoration Tips:

For a beautiful finish, dust the top of the roll cake with a thin layer of matcha powder or powdered sugar. You can also garnish it with more fresh fruits on top, mint leaves for a pop of color, or edible flowers for an elegant touch. Serve each slice on individual plates with a dollop of whipped cream on the side or a drizzle of fruit coulis for added flair.

Ingredients for the Cake Base:

• 5 eggs, separated
• 50g vegetable oil
• 50g milk
• 50g granulated sugar, divided
• 50g cake flour
• 8g matcha powder
• 1 tbsp lemon juice
• 1 tbsp vanilla extract

Ingredients for the Cream Filling:

• 210g heavy cream
• 21g granulated sugar

Fruit Filling:

• 1 mango, sliced or any preferred fruits

Instructions:

1. Start by preheating your oven to 302°F (150°C). Separate the eggs, placing the whites in the refrigerator to keep them cold.
2. In a mixing bowl, blend the milk and vegetable oil until fully combined. Whisk in the cake flour and matcha powder. Incorporate the egg yolks until the mixture is smooth. Set aside.
3. Remove the egg whites from the refrigerator. Add lemon juice and vanilla extract, then beat with a hand mixer until soft peaks form. Gently fold a portion of the whipped egg whites into the matcha mixture to lighten it, then fold in the remaining whipped egg whites until just combined.
4. Line a 28282.6 cm cake pan with parchment paper, pour the batter into the pan, and smooth the top with a spatula. Tap the pan on the counter to release air bubbles.
5. Bake for about 32 minutes. Allow the cake to cool on a wire rack before assembling.
6. For the cream filling, whip the heavy cream and sugar together until it thickens.
7. To assemble, spread the cream over the cooled cake, add a layer of sliced mango or your chosen fruit, then roll the cake tightly. Refrigerate for at least 30 minutes to set.
8. Chill for an additional 10 minutes in the fridge before slicing and serving.

Enjoy this matcha roll cake, a testament to the beauty of blending traditional flavors with modern dessert techniques, creating a treat that’s as refreshing as it is sophisticated.