Matcha Soufflé Roll Cake

Matcha Soufflé Roll Cake

In the moist and soft matcha soufflé roll cake, the slightly bitter matcha flavour is wrapped with mildly sweet whipped cream and red bean paste. 

You will need

  • A 29cm x 29cm cake pan
  • Egg yolks (medium size): 4
  • Sugar: 30 g
  • Vegetable oil: 28 g
  • Water: 60 g

Flour and matcha mixture:

For the meringue:

  • Egg whites (medium size): 4
  • Sugar: 40 g

For the matcha cream:

  • Culinary Matcha: 6 g
  • Powdered sugar: 12 g
  • Whipping cream: 152 g
  • Red bean paste: 100 g

Preparation

  • Sift 80g cake flour and 10g matcha powder and set aside for later use, covered to avoid light
  • Line the cake pan with parchment paper and preheat the oven to 190°C

Steps

In a mixing bowl, mix well the egg yolks and 30 g of sugar. Gradually add in the oil, water, and the sifted flour and matcha mixture, and whisk until smooth and fully combined.

Make the meringue. In a separate bowl, use a hand mixer to beat the egg whites and sugar until medium-stiff peak forms (when you lift the whisk straight upward and turn, the egg whites form a peak that stands up but bends over at the tip).

Add half of the meringue to the matcha mixture and fold a few times but not fully incorporated. Then, fold in the remaining meringue and fold completely, stopping right away once it appears almost homogenous.

Transfer the batter into the cake pan and quickly smooth the surface with a plastic scraper. Bake in a preheated oven at 190°C for 12–15 minutes. Once done, remove from the oven and let it cool to room temperature. Cover with plastic wrap to prevent drying out.

Make the matcha cream. Mix the matcha powder and sugar, then add it to cold cream placed n a bowl. Whip the cream while sitting it over ice water until soft peak forms, about 80% whipped (when you lift the whisk straight upward and turn, the cream forms a peak that holds but bends over).

Remove the parchment paper from the baked cake. Place the side that was browned onto a sheet of plastic wrap. Spread the red bean paste in a band across the cake, leaving a small gap at the narrow ends. Spread the matcha cream over the entire cake and gently roll it up. Wrap the cake tightly in plastic wrap and refrigerate for about 1 hour to set the shape.

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