Matcha and strawberry roulade
If you're looking for a cake recipe that truly melts in your mouth, you have to try this matcha and strawberry roulade – it's an absolute treat for the taste buds. Just be warned, this cake tends to disappear from the plate in the blink of an eye. Spoonful by spoonful… and before you know it, the roulade will be gone. 😉
Ingredients:
- 5 large eggs
- 100g sugar
- 1 tablespoon Moya Matcha Daily
- 120g plain flour
- a pinch of salt
- icing sugar, for dusting
- 150g mascarpone
- 200ml double cream (36%)
- 100g white chocolate
- 200g fresh strawberries
Method:
- Prepare the matcha by dissolving it in a small amount of warm water, then set it aside for a moment.
- In the meantime, separate the egg whites from the yolks. Beat the yolks with the sugar until light and fluffy, then add the prepared matcha and mix everything together thoroughly.
- In a separate bowl, whisk the egg whites with a pinch of salt, gradually adding a tablespoon of sugar towards the end of whisking.
- Finally, gently fold both mixtures together, then pour the batter onto a baking tray, roughly 40x37cm, lined with parchment paper. Bake for around 12–15 minutes at 180°C (no fan), until the sponge is lightly golden.
- Once baked, remove the sponge from the oven and immediately transfer it onto a clean kitchen towel dusted with icing sugar. Gently peel off the parchment paper, then roll the sponge up in the towel to form a roulade shape. Leave to cool completely. This keeps the sponge flexible and prevents it from cracking when rolled later.
- Prepare the filling. Melt the chocolate with a tablespoon of cream in a water bath, then leave to cool. Whip the mascarpone with the cream. Once ready, add the cooled chocolate and mix with a whisk. Chill in the fridge.
- Wash the strawberries, remove the stalks, and cut into small cubes.
- Once the sponge has cooled completely, gently unroll it. Spread the filling evenly over it, leaving a border of around 1cm. The layer of filling shouldn't be too thick – around 3mm is ideal. Scatter the chopped strawberries over the filling.
- Roll the sponge back up, this time without the towel, guiding it gently with your hands. Start from the shorter edge, rolling it tightly but gently, so the filling doesn't spill out. Wrap the matcha and strawberry roulade in cling film and chill in the fridge for at least 4 hours, to allow the filling to set.
Enjoy! Itadakimasu!
