Divine Strawberry Japanese Cake Roll
A fluffy Japanese cake roll filled with strawberry-infused cream and matcha.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 20g matcha powder
- 60ml milk
- 30g unsalted butter, melted
- 200ml heavy cream
- 2 tablespoons powdered sugar
- 200g strawberries, pureed
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together the eggs and sugar until pale and fluffy.
- Sift in the flour and matcha powder, then fold gently until combined.
- Add the milk and melted butter, mixing until smooth.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake in the preheated oven for about 10-12 minutes, or until lightly golden.
- Once baked, remove it from the oven and let cool slightly before rolling it in a clean kitchen towel.
- For the filling, whip the heavy cream with powdered sugar until stiff peaks form, then fold in the strawberry puree.
- Unroll the cooled cake carefully and spread the strawberry cream evenly over the surface.
- Roll the cake back up tightly, cover with plastic wrap, and refrigerate for at least 1 hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg