- A matcha strawberry roll cake: Japanese sponge, mousseline cream and strawberry coulis.
- An original rolled take on the classic French strawberry cake, elevated by matcha.
- Organic culinary-grade matcha is ideal for the sponge and the cream.
This matcha strawberry roll cake is light, fruity and refreshing. It's also wonderfully indulgent and celebrates the arrival of strawberry season.
It consists of a matcha Japanese sponge, matcha mousseline cream, fresh strawberries and a light strawberry coulis — and it's all organic!
Here, we use two grades of matcha: organic culinary-grade matcha for the sponge, and organic premium matcha for the cream. The latter is perfect for no-bake preparations, and lets its flavors and subtle notes really shine through in the cake.
The Japanese sponge
The Japanese sponge is made from choux pastry, into which egg whites are incorporated. It's light and nicely supple, perfect for roll cakes.
This strawberry cake recipe only calls for half of the sponge, but it's easier to make it in the quantities given.
- 70g of organic milk
- 70g of water
- 60g of organic butter
- a pinch of salt and organic sugar
- 40g of organic flour
- 40g of organic cornstarch
- 150g of eggs (about 3 organic eggs)
- 12g of organic culinary-grade matcha
+ - 50g of neutral organic vegetable oil (sunflower, grapeseed, ...)
- 140g of organic egg whites
- 80g of organic sugar
First, bring the milk to a boil with the water, the butter cut into small pieces, the salt and the sugar. As soon as the first bubbles appear, remove from the heat and add the flour and cornstarch, mixing vigorously.
You end up with a dough called a panade. Transfer it to the bowl of a stand mixer (or a large mixing bowl) and let it cool slightly. Then add the eggs a little at a time, followed by the matcha, and finally the oil.
Meanwhile, whip the egg whites, adding the sugar once they start to foam.
Gently fold the two mixtures together and pour the batter onto a 30x40cm baking tray. Bake for 12 minutes at 180°c. Remove the sponge from the tray as soon as it comes out of the oven.
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The mousseline cream
250g of organic milk
100g of organic sugar
40g of organic egg yolks
35g of organic cornstarch
1 heaping teaspoon of organic premium matcha
+
130g of organic softened butter
Start by making the pastry cream:
Bring the milk to a boil. Whisk the egg yolks with the sugar, then add the cornstarch. Pour some of the boiling milk over the mixture, whisk, and return everything to the saucepan. Cook for one to two minutes at a boil.
Off the heat, add the matcha and blend the cream with an immersion blender. Pour into a fairly large dish, press plastic wrap onto the surface, and refrigerate.
Once the cream has cooled, beat the softened butter (soft but not melted) with a mixer and incorporate the pastry cream (which shouldn't be too cold). The cream will aerate and become very light.
Assemble the roll: Cut the Japanese sponge into a 30x20cm rectangle and place it on a damp tea towel. Spread the mousseline cream evenly over the top. Arrange your strawberries, cut into even segments, on top along the full length. Roll up the sponge using the towel and refrigerate the cake for several hours so the cream sets.
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The strawberry coulis
200g of organic strawberries
20g of organic sugar
Blend the strawberries to make a juice. Heat with the sugar (be careful not to bring it to a boil) and let cool before transferring to a pipette or small vial.
Once the roll is well chilled (ideally the next day), dust it with culinary-grade matcha and cut into 2-3cm slices.
Decorate with red berries and serve with the strawberry coulis nicely chilled.
Olivia is passionate, she's 19 years old, and she loves music, drawing, and pastry.
Head over to her page to discover her blog and all her matcha recipes.
=> Right now, get 10% off your first order of organic matcha with the code KUMIKO10!
