Initially though, I was quite nervous about messing up this recipe… I was afraid the sponge cake would break apart during the rolling process and thus anticipated a baking disaster. I was so nervous that I gave my poor hubby a hard time for standing in the light, when he was helping me take the pictures below – sorry boo!
I’m no baking expert so it doesn’t take much to rattle my confidence in that department.
This recipe is adapted from Kyotofu’s Hoji Roll Cake recipe, which I found tucked in the back pages of Low Sugar Living Magazine.
The people at Engaged Media mailed me two copies as a thank you after asking if they could use my Thai Shrimp and Cucumber Salad Recipe in their Spring/Summer issue. It’s always nice when a publication returns the favor – who doesn’t like to see their own work published in beautiful, glossy pages!
As soon as I saw how few ingredients were needed to make a Hoji Roll Cake I was on board. But instead of using hojicha tea I’m using matcha powder since I had some left from the time I made matcha bread pudding. I also added fresh blueberries to my matcha roll cake to complement the slight bitterness of the green tea powder. This matcha roll cake has the classic flavor profile of a Swiss roll but looks classier and contains less sugar. It’s the perfect dessert to pair up with tea or coffee and can keep in the fridge for about a week.
The steps for this matcha roll cake are very easy to follow: Beat the eggs and sugar until you get a light yellow, glossy and fluffy texture.
Put the remaining dry ingredients in a sifter or colander and sift into a bowl. Repeat one more time.
Slowly add dry ingredients to the egg and sugar mixture and beat the mixture on low for one minute.
Line a 13 x 8 inch baking tray with parchment paper and spray cooking spray over it.
Pour batter over and spread evenly.
Lay a 13 x 8 inch towel (or bigger) on a table and dust powdered sugar on top.
Carefully (take your time) tilt the pan over and lay the sponge cake on top of the powdered sugar. Be VERY gentle for this step!
Roll the cake together with the towel and let cool for about 12 minutes.
Unroll the cake and evenly spread whipped cream on top.
Add blueberries (sliced strawberries would be just as yummy).
Very gently and slowly re-roll the cake (without the towel this time).
Roll some more…
All the way to the end and voila! Eat matcha roll cake immediately or let it cool in the fridge, covered with saran wrap or foil.
Matcha Roll Cake with Fresh Blueberries (Swiss Roll)
Spongey, green tea flavored cake rolled in freshly whipped cream and blueberries. This delicious matcha roll cake recipe is adapted from Kyotofu’s Hoji Roll Cake.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tbsp all-purpose flour
- 4 teaspoons matcha / green tea powder
- 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup fresh blueberries
- 2 tablespoons confectioners sugar
- 1 cup freshly whipped cream
- Preheat oven to 325ºF.
- Line a 13 x 8-inch baking tray with parchment paper and spray with non-stick cooking spray.
- Add eggs and sugar in a bowl and mix on high speed for 7-8 minutes, until glossy (light yellow color).
- Sift four, green tea powder, salt and baking powder in a separate bowl. Sift one more time (total of two times).
- Lower speed of the mixer to low and slowly add the sifted mixture to the eggs and sugar. Mix for one minute and turn off the mixer.
- Pour the batter on the baking tray and spread into one even layer. Bake for 14 minutes.
- Meanwhile grab a 8 x 13-inch kitchen towel and lay it flat on a table. Dust the confectioners sugar on top, spreading evenly.
- Take the cake out of the oven and go around the edges of the tray with a knife (to ensure the cake isn’t sticking to the tray).
- Very gently tilt the cake over and lay it on the towel. Gently peel off the parchment paper and beginning with the narrow edges, roll the cake and the towel together.
- Let the cake cool for 12 minutes.
- Slowly unroll the cake, evenly spread the whipped cream and top with blueberries.
- Very gently roll the cake and either serve immediately or refrigerate.
This Matcha Roll Cake with Fresh Blueberries can keep in the fridge for about one week.
Keywords: recipe, snack, sweet