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Raspberry Matcha Cake Roll

Total Time

Prep: 25 min. + cooling Bake: 10 min. + chilling

Makes

8 servings

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 Recipe photo by Taste of Home

Ingredients

  • 1/2 cup cake flour
  • 1 tablespoon matcha (green tea powder)
  • 3 large eggs, separated, room temperature
  • 1/4 cup whole milk
  • 1 tablespoon avocado or canola oil
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons sugar, divided
  • Confectioners' sugar
  • FILLING:
  • 3/4 cup fresh raspberries
  • 2 tablespoons sugar, divided
  • 2/3 cup heavy whipping cream

Directions

  1. Preheat oven to 350°. Line bottom of a greased 15x10x1-in. cake pan with parchment. Sift cake flour and matcha powder together twice.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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