Matcha Fruit Roll Cake
Ingredients
- For one 29 x 42 cm (11.5 x 16.5 in) baking tray or two trays of 22 x 28 cm (8.7 x 11 in):
Line the tray with parchment paper and preheat the oven to 320°F (160°C).
Egg Whites:
- 8 egg whites
- 120g sugar
- 1 tsp (5 ml) lemon juice
- A pinch of salt
Egg Yolks:
- 8 egg yolks
- 110g all-purpose flour
- 10g matcha powder
- 75 ml milk
- 75 ml vegetable oil
- 1.5 tsp (7.5 ml) vanilla extract
Cream Filling:
- 1.5 cups (360 ml) whipping cream
- 70g sugar
- Fresh fruit, chopped (optional)
Instructions:
- Prepare the Egg Yolk Mixture
In a large bowl, whisk together the egg yolks, milk, vegetable oil, and vanilla extract until well combined. Sift in the flour and matcha powder, and gently fold until the mixture is smooth and lump-free. - Beat the Egg Whites
In a separate large bowl, use an electric mixer on medium speed to beat the egg whites with salt and lemon juice until foamy. Gradually add the sugar, beating until stiff, glossy peaks form. The mixture should feel firm when touched and should not fall if the bowl is turned upside down. - Combine Mixtures
Add one-third of the egg white mixture to the egg yolk mixture, folding gently with a spatula to combine. Then add the remaining two-thirds of the egg whites, folding gently but firmly in one direction until fully incorporated. Pour the batter into the prepared tray, spreading it evenly. Tap the tray lightly on the counter to release any large air bubbles. - Bake
Bake in the preheated oven at 320°F (160°C) for about 30 minutes or until the cake’s surface is golden and a toothpick inserted comes out clean. Avoid opening the oven during baking. Let the cake cool, covering it with a cloth to prevent drying. - Prepare the Cream Filling
In a bowl, whip the whipping cream with sugar using an electric mixer until stiff peaks form. - Assemble the Cake Roll
Spread the whipped cream evenly over the cooled cake. Add chopped fruit, if desired, then gently roll the cake. Slice and serve.
