Matcha Roll Cake White Chocolate Cream
Matcha Roll Cake White Chocolate Cream

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, matcha roll cake white chocolate cream. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This easy matcha cake recipe is a simple Japanese swiss roll cake recipe for a matcha dessert. Check out this easy matcha white chocolate roulade from baker and former GBBO winner Edd Kimber. To make the white chocolate cream filling, put the chocolate into a small bowl.

Matcha Roll Cake White Chocolate Cream is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Matcha Roll Cake White Chocolate Cream is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook matcha roll cake white chocolate cream using 9 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Matcha Roll Cake White Chocolate Cream:
  1. Prepare 70 grams Cake flour
  2. Take 10 grams Matcha
  3. Take 4 large size Egg
  4. Take 50 grams Sugar (for egg yolk)
  5. Take 40 grams Sugar (for egg white)
  6. Prepare 60 ml Milk
  7. Prepare 35 grams Vegetable oil
  8. Get 170 ml Heavy cream
  9. Get 90 grams White chocolate bar

The key is to use couverture white chocolate - it's not as sweet as other white chocolates and is much easier to handle to boot. Matcha White Chocolate Mousse Cake - A flourless chocolate cake followed by a layer of white chocolate mousse and topped with a white chocolate and matcha. This strawberry matcha roll cake is an ultimate summer treat! Delicate sponge cake flavored with Japanese green tea powder and filled with whipped Japanese light and fluffy matcha sponge cake filled with fresh white chocolate cream.

Steps to make Matcha Roll Cake White Chocolate Cream:
  1. Line the baking tray with parchment paper. Separate the egg yolks and egg whites and place them in different bowls. Sift the flour and matcha together.
  2. While beating the egg whites, add sugar in several batches. The meringue should form peeks (but should not be too firm).
  3. Preheat the oven to 170℃. Add all the sugar to the egg yolks, and beat with an electric mixer until the mixture becomes whitish yellow.
  4. Add milk to the bowl from Step 3, and mix well with an electric mixer on low speed. Add the oil and again mix well. Sift in the flour and matcha and whip some more.
  5. Using a spatula, add 1/3 of the meringue to the bowl from step 4 and mix. With a cutting motion, fold in half of the remaining meringue using the spatula.
  6. Add the remaining meringue to the bowl from step 5. Mix by lifting from the bottom of the bowl and folding in. The mixture should be fluffy and smooth.
  7. Pour the batter into the baking tray from a high place and gently shake the tray to flatten the surface. Tap the tray lightly a few times to eliminate any air bubbles.
  8. Bake for about 20 minutes in the 170℃ preheated oven. Place a sheet of parchment paper on the cooling rack. Flip the baked cake upside down onto the sheet of parchment paper.
  9. Gently remove the parchment paper that was set in the baking tray, cover the cake with parchment paper. Set aside until completely cooled.
  10. Make the cream. Finely chop the white chocolate and place it in a microwave safe bowl. Warm chocolate in the microwave or in a double boiler and mix well until completely melted.
  11. Whip the heavy cream until firm peaks form. Add the white chocolate and whip more. The cream will thicken when chilled in the fridge. The cream is ready.
  12. After the sponge cake is completely cooled, spread the cream. Leave 1 cm from the edges free, and spread the cream thicker on the near-side to make it easier to roll up.
  13. Slowly roll up the cake with the parchment paper intact, working forward away from your body. Wrap it up with the parchment paper and chill in the fridge until the cream has settled and it's done.
  14. I had candied chestnuts on hand, so I added them to the cream and decorated them on the top as well.
  15. This was the previous profile photo for this recipe. I used a larger baking sheet. The cake came out flatter. But I prefer thicker cakes.

Green tea flavor and white chocolate sweetness balance. Add matcha chocolate mixture and mix until well combined. Matcha Roll Cake is a perfect combination of refreshing matcha green tea sponge cake rolled with fresh fruits and a rich cream cheese filling. Add the three egg whites to a different bowl and beat with an electric hand mixer, adding the ¼ cup of sugar in two parts. Continue beating until stiff peaks form.

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