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Matcha Cake Roll

Matcha Chiffon with Whipped Cream Frosting

Ingredients

Dry Ingredients:
1 cup cake flour [120 g]
2 tsp baking powder [8 g]
1/4 cup granulated sugar [50 g]
1/2 tsp salt [3 g]
1 1/2 tbsp matcha [9 g]

Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cups water [120 mL]
2 tsp vanilla extract [10mL]

Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [67 g]

Matcha Frosting:
8 oz cream cheese (cold) [226 g]
1/2 cup granulated sugar [100 g]
1 1/2 tsp matcha [3 g]
1 tsp vanilla extract [5 mL]
2 cups heavy cream (very cold) [480 mL]

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Instructions



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Matcha Chiffon:

Separate 4 eggs into yolks and whites, and let them come to room temperature.

Then preheat the oven to 350 F (175 C). Line a jelly roll pan (10.5" x 15.5") with parchment paper. Do not grease the pan or the parchment paper.

In a large mixing bowl, sift together 1 cup of cake flour, 2 tsp of baking powder, 1/4 cup of granulated sugar, 1/2 tsp of salt, and 1 1/2 tbsp of matcha powder. Whisk to combine. Then add in the 4 egg yolks, 1/3 cup of vegetable oil, 1/2 cup of water, and 2 tsp of vanilla extract.

Whisk this together just until the mixture is smooth and well blended.

In the bowl of your stand mixer, add in the 4 room temperature egg whites and 1/2 tsp cream of tartar, and with the whisk attachment beat on medium speed until it looks frothy, about 1 minute. Then turn the speed up to medium-high, and very slowly add in 1/3 cup granulated sugar while continuing to beat. When all the sugar has been added, turn the speed up to high and beat until you see stiff glossy peaks.

One third at a time, gradually and very gently fold in this meringue into the cake mixture until very well combined. Pour this batter into the prepared jelly roll pan, and smooth the top with the spatula.

Bake for about 20 to 23 minutes or until the surface springs back when gently pressed.

Dust the cake with some powdered sugar to prevent sticking. Place a rectangular piece of parchment paper that's bigger than the cake on top, and invert the cake onto the parchment paper and slowly remove the baking pan. Then carefully peel off the parchment paper the cake was baked with. Cut a 1" thick strip of cake off from the long 15.5 side, and a 2" wide strip of cake off from the short 10.5-inch sides. Set these strips of matcha chiffon aside.

While the cake is still warm, dust additional powdered sugar onto this side of the cake (to prevent cake from sticking), and roll the cake with the parchment paper along the short 10.5-inch side, place with the seam side down so it doesn't unroll, and let it cool to room temperature on a wire rack.

Matcha Frosting:

In the bowl of the stand-mixer, add in 8 oz of cold cream cheese, 1/2 cup of granulated sugar, 1 1/2 tsp of matcha, and 1 tsp of vanilla extract. Then using a paddle attachment, beat them together till the cream cheese has softened and the mixture is smooth. Stop the mixer.

Add in 2 cups of very cold heavy cream, and continue to beat for about 1 minute, until the cream cheese and heavy cream are combined and uniform. Stop the mixer and scrape down the paddle attachment and the bowl, as needed.

Switch to a whisk attachment, and continue beating on medium-high speed until the mixture forms very stiff peaks. Leave this frosting in the fridge till you're ready to use it.

Assembling the Roll:

When the chiffon roll has cooled to room temperature, unroll the cake.

Spread the frosting on the cake (about 1/4" thick).

Slowly roll the cake up again, the same direction it was rolled before but this time without the parchment paper rolled into it.

Transfer the roll to your serving dish, with the seam-side down, so it doesn't unroll.

Cover the surfaces of the cake with a thin layer of frosting, about 1/4 inches thick. Remember to leave some frosting to make rosettes at the top of the cake at the end. Rest the cake in the fridge for 1 hour for the frosting to firm up a bit.

While the cake roll is resting in the fridge for the frosting to harden, put the strips of matcha chiffon that we cut earlier into a food processor. And pulse until you get fine matcha crumbs.

Place a large rectangle of wax paper or parchment paper on your counter to catch crumbs. Take the cake roll out of the fridge, and press the matcha crumbles evenly on top and on the sides, all over the cake roll to cover the frosting as much as possible. I like to leave a bare strip on top where the rosettes will go, so the rosettes stick to the cake better.

Transfer the leftover frosting into a pastry bag with an open-star tip (I use a 1M tip) and pipe about 6 big rosettes on top of the roll.

Refrigerate cake for a minimum of 6 hours but preferably overnight before serving, in order for the roll to set completely. Enjoy!

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