From the vibrant streets of Tokyo to the lush hills of the English countryside, this Matcha and Strawberry Roulade takes you on a whirlwind journey, delighting your senses with its striking colors and enticing flavors. Imagine a world where earthy matcha dances with sweet strawberries—this recipe captures that glorious fusion, turning your kitchen into a global tapestry of culinary art. You may also find 5 Minute Strawberry Yogurt useful.
Why make this recipe? Not only is this roulade a feast for the eyes, but it also brings together the rich, complex taste of matcha with the juicy sweetness of strawberries. It’s a perfect treat for gatherings, a dreamy afternoon snack, or just a little indulgence for yourself after a long day. Plus, you can impress your friends with your incredible baking skills!
How to make Matcha and Strawberry Roulade
Ingredients:
- 200g strawberry jam, Strawberries, to serve
- 6 large eggs, at room temperature, separated
- 60g caster sugar, plus 120g extra
- 60g plain flour
- 3 tsp (6g) matcha powder, plus extra, to dust
- Icing sugar, to dust
- 150ml thickened cream
- 100ml double cream
- 1/2 cup (60g) icing sugar
- 1 tsp vanilla bean paste
Directions:
Preheat your oven to 200 degrees C (or 180 degrees C for fan-forced). Grease a 42cm x 30cm baking tray and line it with baking paper. In a stand mixer, whisk the egg whites with 60g of caster sugar until soft peaks form. In a separate bowl, whisk the egg yolks with the extra 120g of caster sugar until pale and tripled in volume. Sift the flour and matcha powder together, and gently fold this mixture into the yolk mixture, bringing a touch of green magic to the batter.
Carefully fold in one-third of the whipped egg whites, followed by the remaining whites, creating a fluffy cloud-like mixture. Pour the batter into the prepared tray and spread it evenly. Bake for 15-18 minutes, until the cake springs back when touched. Once baked, dust the top with icing sugar, invert it onto baking paper, and roll it up while warm to cool down. This is the trick to keep it rollable and not crumble!
Whisk the chantilly cream ingredients until soft peaks form and spread a layer of luscious strawberry jam and chantilly cream on the unrolled cake, then roll it up gently. Trim the edges for a clean look and chill it until serving. Just before you serve this delightful creation, dust it with extra matcha and pair it with fresh strawberries to elevate the experience even further. If you’re in the mood for more treats, check out these 3-ingredient strawberry yogurt bites to complement your dessert spread.
How to serve Matcha and Strawberry Roulade
Serve this roulade cold, sliced into generous pieces, and pair it with fresh strawberries for a refreshing touch. A dusting of icing sugar on top can add a fairytale finish.
How to store Matcha and Strawberry Roulade
This roulade can be stored in the refrigerator, wrapped gently in plastic wrap, for up to three days. Be careful not to squish it while storing; the last thing you want is a flattened roulade!
Tips to make Matcha and Strawberry Roulade
- Ensure your eggs are at room temperature before starting; it makes a world of difference in achieving the perfect fluffy fold!
- For added depth, try incorporating a hint of lemon zest into the chantilly cream for a citrusy twist.
- The matcha powder quality matters; opt for a ceremonial grade for the best flavor and color.
Variations
Feel free to swap out the strawberry jam for other fruity delights like raspberry or mango! Each variation will create a unique taste that’s equally delightful.
FAQs
-
Can I use regular sugar instead of caster sugar?
Yes, but caster sugar dissolves easier and gives a smoother texture. -
What if I don’t have matcha powder?
You could use cocoa or even a fruit powder for a different flavor profile! -
How can I serve this for a crowd?
Simply make mini roulades or cut the roulade into smaller portions for easier serving at gatherings.
Conclusion
The Matcha and Strawberry Roulade is not just a dessert; it’s a vibrant story told through flavors and textures. You can find more inspiration through delicious recipes like Matcha Swiss Roll Cake or explore another delicious dessert option with this Matcha & strawberry roulade. Let your culinary adventure continue!
Matcha and Strawberry Roulade
Ingredients
Method
- Preheat your oven to 200 degrees C (or 180 degrees C for fan-forced). Grease a 42cm x 30cm baking tray and line it with baking paper.
- In a stand mixer, whisk the egg whites with 60g of caster sugar until soft peaks form.
- In a separate bowl, whisk the egg yolks with the extra 120g of caster sugar until pale and tripled in volume.
- Sift the flour and matcha powder together, and gently fold this mixture into the yolk mixture.
- Carefully fold in one-third of the whipped egg whites, followed by the remaining whites to create a fluffy mixture.
- Pour the batter into the prepared tray and spread it evenly.
- Bake for 15-18 minutes, until the cake springs back when touched.
- Once baked, dust the top with icing sugar, invert it onto baking paper, and roll it up while warm.
- Whisk the chantilly cream ingredients until soft peaks form.
- Spread a layer of strawberry jam and chantilly cream on the unrolled cake, then roll it up gently.
- Trim the edges for a clean look and chill until serving.
- Serve cold, sliced into pieces, paired with fresh strawberries and a dusting of icing sugar on top.