This tender cake roll with whipped cream has a very light texture and is perfect for spring. The raspberries give the whipped cream filling a pretty pale pink color. Strawberries could also be used instead of raspberries. —Kaori Shinohara, Paramus, New Jersey

Raspberry Matcha Cake Roll

Raspberry Matcha Cake Roll
Prep Time
25 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 1/2 cup cake flour
- 1 tablespoon matcha (green tea powder)
- 3 large eggs, separated, room temperature
- 5 tablespoons sugar, divided
- 1/4 cup whole milk
- 1 tablespoon avocado or canola oil
- 1/2 teaspoon vanilla extract
- Confectioners' sugar
- FILLING:
- 3/4 cup fresh raspberries
- 2 tablespoons sugar, divided
- 2/3 cup heavy whipping cream
Directions
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. cake pan with parchment. Sift cake flour and matcha powder together twice.
- In another large bowl, beat egg yolks and 1 tablespoon sugar until slightly thickened. Beat on high speed until thick and lemon-colored. Beat in milk, oil and vanilla. Fold in flour mixture.
- Place egg whites in a small bowl. With clean beaters, beat on medium until soft peaks form. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
- Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For filling, in a small bowl, mash raspberries with 1 tablespoon sugar. Press through a fine-mesh strainer into another bowl; discard seeds. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Gently fold in 2 tablespoons raspberry puree.
- Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 30 minutes before serving. Serve with remaining raspberry puree. If desired, garnish with additional whipped cream and raspberries.
Nutrition Facts
1 piece: 194 calories, 11g fat (6g saturated fat), 93mg cholesterol, 36mg sodium, 19g carbohydrate (12g sugars, 0 fiber), 5g protein.
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