This cake is light as a feather, with the slight bitter touch of Matcha tea. The white chocolate ganache filling has that extra sweet touch that always works so well when accompanying preparations with Matcha. Like any other Asian dessert, this Japanese matcha roll is not very sweet. Although the character of the green tea flavor may be too strong for some people, the balance that is achieved with the cream results in a light and delicious bite.
Those who know me well or those who have been on this blog for some time, know about my passion for Japanese culture. Well, of course, I’m also passionate about their sweets. They all seem so light and not very sweet, that it is as if each one of them had been designed by me. From time to time I like to share a Japanese recipe around here, although I try to control myself and not do many so that the blog is not monothematic.
This Matcha tea roll is one of my favorite Japanese sweets, I think after the Japanese Cotton Cheesecake. It is not at all the first time that I use Matcha tea in a sweet preparation, on the blog you already have at least two other recipes that I remember right now. Here are the links:
The first time I tried a sweet with Matcha tea it was in some cookies that my husband brought me from one of his trips to Japan. They were precisely some Matcha cookies filled with white chocolate. Few things so delicate and delicious have I ever tasted. So the need to make a Matcha cake with white chocolate stuck in my mind at that very moment. At that time I was also curious about the Matcha tea drink. I think I have already written here that I reject any type of tea or infusion, it cannot drink or smell them, they cause me nausea and they disgust me immensely. But since I always like to try things, one day I decided to order a Matcha Latte at a coffee shop. And Oh My God !! Since then, what I have with that drink has been an obsession! And the taste is totally different from any other type of tea. I love its bitterness and I also love its energizing effect, it helps me focus a lot but without exiting me as caffeine.
I think I have already talked enough about this cake, so now you just have to see for yourself how delicious it is!
If you tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!
Matcha Roll with white chocolate ganache
Light and fluffy matcha cake filled with white chocolate cream
- For the sponge cake:
- 4 eggs
- 50g white sugar
- 3 Tbsp whole milk
- 100 g flour
- 2 Tbsp matcha powder
- 50g white sugar
- For the cream:
- 200 g white chocolate
- 200 ml whipping cream
- 150 g strawberries (optional)
We first prepare the cream for the filling. To do this, put the white chocolate cut into pieces in a bowl.
In a small saucepan, heat the cream until it boils. Remove from the heat and pour over the white chocolate. Let it rest for 1 minute. Mix until the chocolate is completely melted. Cover the bowl and refrigerate for at least 2 hours.
To prepare the cake, preheat the oven to 170ºC. Line a 20 x 30 cm baking sheet with parchment paper.
Separate the whites from the yolks.
Beat the egg yolks with the 50 grams of sugar (at least 2 minutes) until it is a mixture with much more volume and whitish. Sift the flour and matcha powder and add 3 tablespoons of milk to the egg yolk mixture. Blend until just combined.
Using a hand or stand mixer, beat the egg whites until frothy. Gradually add the remaining 50 grams of sugar and continue mixing until a soft peak forms (when you lift the rods, it should be held with the peak tilted up like a hook).
Add ⅓ of the whites to the yolk mixture. Repeat this twice with the remaining egg whites, mixing in enveloping movements so that the batter does not lose air. Stop mixing when you see that there are no white streaks, do not mix the dough too much.
Pour the batter onto the baking sheet. Tap the pan on the counter several times to smooth out the batter and let the air bubbles out.
Bake for 11-12 minutes.
Remove from the oven and while it is still warm, cover the cake with a second layer of parchment paper. Flip the cake over the new layer of paper and carefully remove the paper that was used to bake it. Cover with a clean kitchen towel and turn it over so that it is on the kitchen towel.
While the cake is still warm, take one end of the kitchen towel and gently roll the cake. It is important to do it hot because it is the way it does not crack. Once the cake is rolled, let it cool completely.
Just before assembling the cake, take the cream from the fridge and beat on medium high speed using the whisk until the cream forms a soft peak.
Unroll the cake when it is completely cold. Using a spatula, spread the white chocolate cream filling, leaving the margins about 1.5 cm free of cream. Cut the strawberries and spread them over the cream.
Carefully roll the cake back into a tight spiral. Wrap the entire roll in plastic wrap and refrigerate for at least 2 hours before cutting. This will help the cream to become more solid and not break when cutting.
Garnish the top with the leftover cream and sprinkle with some Matcha tea just before serving.