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Matcha and Strawberry Roulade

A delightful dessert combining earthy matcha and sweet strawberries, perfect for gatherings or indulgence.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: British, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 6 large large eggs, at room temperature, separated Ensure eggs are at room temperature for best results.
  • 60 g caster sugar
  • 120 g caster sugar, extra
  • 60 g plain flour Sift with matcha powder.
  • 3 tsp matcha powder Plus extra, to dust.
  • 200 g strawberry jam
For the Chantilly Cream
  • 150 ml thickened cream
  • 100 ml double cream
  • 60 g icing sugar
  • 1 tsp vanilla bean paste
For Serving
  • Icing sugar, to dust
  • Strawberries, to serve

Method
 

Preparation
  1. 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.
  2. In a stand mixer, whisk the egg whites with 60g of caster sugar until soft peaks form.
  3. In a separate bowl, whisk the egg yolks with the extra 120g of caster sugar until pale and tripled in volume.
  4. Sift the flour and matcha powder together, and gently fold this mixture into the yolk mixture.
  5. Carefully fold in one-third of the whipped egg whites, followed by the remaining whites to create a fluffy mixture.
Baking
  1. Pour the batter into the prepared tray and spread it evenly.
  2. Bake for 15-18 minutes, until the cake springs back when touched.
  3. Once baked, dust the top with icing sugar, invert it onto baking paper, and roll it up while warm.
Assembly
  1. Whisk the chantilly cream ingredients until soft peaks form.
  2. Spread a layer of strawberry jam and chantilly cream on the unrolled cake, then roll it up gently.
  3. Trim the edges for a clean look and chill until serving.
Serving
  1. Serve cold, sliced into pieces, paired with fresh strawberries and a dusting of icing sugar on top.

Notes

Store in the refrigerator wrapped gently in plastic wrap for up to three days. Ensure eggs are at room temperature before starting.