A heavenly matcha strawberry roll to sweeten your day

Fluffy sponge cake delicately infused with the flavour of matcha, whipped cream and mascarpone filling, and delicious, fresh strawberries – this roll has everything that’s most delightful. This unique treat will delight both children and adults.

Although matcha is usually associated with drinking and often wrapped in a Japanese ceremony, it increasingly appears to be an addition to cakes and desserts. It’s considered one of the healthiest teas in the world, so it’s worth inviting it into your kitchen.

Although the roots of matcha go back to China, the Japanese discovered its potential and perfected the cultivation and processing process. The tea-drinking ritual is called "cha-no-yu," but you don’t need to search the internet to search for all the accessories. In this recipe, mix the tea with the sponge cake mixture.

The sponge cake roll gains a delicate green colour and a light green tea flavour thanks to matcha. Inside, there’s a simple combination of cream, mascarpone, and strawberries. The cake is light, attractive in taste, and, above all, delicious.

Ingredients:

Sponge Cake:

• 6 eggs,
• 1 cup of all-purpose flour,
• 1 cup of sugar,
• 1/2 teaspoon of baking powder,
• 4 teaspoons of matcha.

Other ingredients: 

• 325 ml of 36% cream,
• 250 grams of mascarpone,
• 5 tablespoons of powdered sugar,
• 150 grams of strawberries.

Instructions:

Step 1. Separate the egg whites from the yolks and beat them with a mixer, gradually adding sugar. When the mixture is fluffy and stiff, gradually add the yolks. Sift the all-purpose flour along with the baking powder and matcha into the egg mixture and mix. Pour the sponge cake mixture onto a large baking tray lined with parchment paper. Bake for 12 minutes at 175°C.

Step 2. After baking, turn the sponge cake upside-down onto a clean towel and remove the parchment paper, then turn it over again and roll it up with the towel. This will prevent it from crumbling during the rolling process.

Step 3. Whip the chilled cream and powdered sugar. Then, add the mascarpone and mix. Unroll the cooled sponge cake, spread the cream mixture, and add slices of strawberries. Finally, roll up the cake.

Step 4. Tightly wrap the rolled cake in plastic wrap and refrigerate for 2 hours. After this time, unwrap the cake and cut it into portions. Enjoy!