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Strawberry Matcha Roll Cake

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Strawberry Matcha Roll Cake features a light, fluffy matcha sponge rolled with sweet whipped cream and fresh strawberries for a beautiful, elegant dessert. The earthy flavor of matcha perfectly complements the juicy berries, making it ideal for celebrations, afternoon tea, or special occasions.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • Powdered sugar, for garnish (optional)
  • Extra fresh strawberries, for garnish (optional)
  • Matcha powder, for dusting (optional)
  • Mint leaves, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Whisk together the flour, matcha powder, baking powder, and salt.
  3. Beat the eggs and granulated sugar until pale, thick, and fluffy.
  4. Gently fold the dry ingredients into the egg mixture, then stir in the milk, vegetable oil, and vanilla extract until just combined.
  5. Spread the batter evenly into the prepared pan and bake for about 12 minutes, or until the cake springs back when lightly touched.
  6. Turn the warm cake onto a clean kitchen towel dusted with powdered sugar, remove the parchment paper, and roll the cake up with the towel. Let it cool completely.
  7. Whip the heavy cream with the powdered sugar and vanilla extract until medium peaks form.
  8. Carefully unroll the cooled cake and spread the whipped cream evenly over the surface.
  9. Arrange the sliced strawberries over the whipped cream, then gently roll the cake back into a tight log.
  10. Refrigerate for at least 1 hour before slicing. Garnish with powdered sugar, fresh strawberries, matcha powder, or mint leaves if desired.

Notes

  • Roll the cake while it is still warm to help prevent cracking.
  • Use fresh strawberries for the best texture and flavor.
  • Mascarpone cheese can be added to the whipped cream for a richer filling.
  • Store covered in the refrigerator for up to 3 days.
  • Freeze wrapped slices for up to 1 month and thaw overnight in the refrigerator before serving.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-matcha-roll-cake/