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Matcha & Strawberry Roulade

Matcha & Strawberry Roulade
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The Matcha & Strawberry Roulade is a light and airy rolled sponge cake infused with earthy matcha green tea flavor and filled with fresh strawberries and whipped cream. This elegant dessert offers a beautifully balanced taste, combining the subtle bitterness of matcha with the natural sweetness of ripe strawberries. Perfect for special occasions, its vibrant colors and delicate texture make it a stunning and delicious treat to impress your loved ones.

Ingredients

Scale

Sponge Base

  • 4 large eggs
  • 120g caster sugar
  • 100g plain flour, sifted
  • 2 tbsp high-quality culinary-grade matcha powder

Filling

  • 250ml whipping cream
  • 200g fresh strawberries, sliced
  • 1 tsp lemon juice (optional)

Instructions

  1. Prepare the Sponge Base: Preheat your oven to 180°C (350°F) and line a Swiss roll tin with baking paper. In a clean bowl, whisk the eggs and caster sugar together vigorously for 5-7 minutes until the mixture triples in size and forms thick ribbons when the whisk is lifted, ensuring a light and airy sponge.
  2. Incorporate the Dry Ingredients: Sift together the plain flour and matcha powder to avoid lumps. Gently fold this mixture into the egg and sugar batter using a spatula, taking care not to deflate the batter to maintain its airiness.
  3. Bake the Sponge: Pour the batter evenly into the prepared tin, smooth the top, and bake for 10-12 minutes or until the sponge springs back when lightly pressed and shows a slightly golden edge. Avoid overbaking to keep the sponge moist.
  4. Prepare the Filling: While the sponge bakes, whip the cream until soft peaks form. Gently fold in the sliced fresh strawberries and a splash of lemon juice to enhance brightness.
  5. Roll the Roulade: Once baked, turn the sponge out onto a clean tea towel dusted with caster sugar, peel off the baking paper, and carefully roll the sponge with the towel while still warm to prevent cracking. Let it cool completely, then unroll gently, spread the strawberry cream filling evenly across, and re-roll without the towel for a smooth finish.

Notes

  • Whisk the eggs and sugar for at least 5-7 minutes to achieve the correct volume for a fluffy sponge.
  • Fold dry ingredients gently to preserve air in the batter for a tender texture.
  • Use a clean tea towel dusted with sugar to roll the sponge while warm to prevent cracks.
  • Use fresh, ripe strawberries for the best flavor and texture.
  • Chill the roulade for at least an hour before serving to set the filling and enhance flavors.

Nutrition

Keywords: matcha roulade, strawberry roulade, matcha dessert, rolled sponge cake, gluten-free dessert, Japanese dessert, light dessert, whipped cream filling

Find it online: https://dailydishez.com/matcha-strawberry-roulade/