Description
A delightful and refreshing roulade combining earthy matcha and sweet strawberries, perfect for special occasions or afternoon treats.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 1 tsp vanilla extract
- 80g all-purpose flour
- 2 tbsp matcha powder
- Pinch of salt
- 200ml heavy cream
- 2 tbsp powdered sugar
- 200g fresh strawberries, sliced
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a bowl, whisk the eggs and sugar together until pale and fluffy. Stir in the vanilla extract.
- Sift the flour, matcha powder, and salt together, then gently fold them into the egg mixture.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 12-15 minutes or until the cake springs back when tapped.
- Remove from the oven and let it cool slightly on a wire rack.
- While cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Invert the cooled cake onto a clean kitchen towel, remove the parchment paper, and spread whipped cream on top. Layer with sliced strawberries.
- Tightly roll the cake using the towel and chill in the fridge for at least 30 minutes before slicing and serving.
Notes
Best served chilled. Dust with powdered sugar before serving for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg