Matcha Marble Cake Roll

IMG 2739.00 00 41 06.Still003 结果 pinit
IMG 2739.00 00 41 06.Still003 结果 pinit
2 Add to Favorites

Matcha Marble Cake Roll

Difficulty: Beginner Cook Time 30 mins Total Time 30 mins
Cooking Temp: 311  °F Servings: 6
Best Season: Suitable throughout the year

Description

Matcha Marble Cake Roll is a visually striking and delectable dessert that artfully combines the earthy flavor of matcha with the light, sweet taste of vanilla sponge cake. The cake roll features a marbled pattern, created by intertwining two distinct batters—one infused with vibrant green matcha powder and the other a classic vanilla.

The result is a light, fluffy sponge cake that not only tastes delightful but also looks stunning with its unique, artistic swirls. The cake is then filled with a generous layer of whipped cream, adding a rich, creamy contrast to the airy cake layers.

The Matcha Marble Cake Roll is perfect for those who appreciate a balance of flavors and textures, offering a harmonious blend of slightly bitter matcha and sweet, creamy goodness. This elegant dessert is ideal for special occasions, afternoon tea, or simply as a beautiful treat to enjoy any time.

Ingredients

Cooking Mode Disabled

Plain batter

Matcha flavor batter

Whipped egg white

Whipped Cream

Instructions

  1. Separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In a clean bowl, mix well 20g vegetable oil and 25g milk, sift in 25g cake flour and mix well. Add in 2 egg yolks, mix well and set aside.
  3. In another bowl, mix well 20g vegetable oil and 25g milk, sift in 25g cake flour and 5g matcha powder and mix well. Add in 2 egg yolks, mix well and set aside.
  4. Take the egg white bowl out of the fridge. Add in granulated sugar, lemon juice and vanilla extract. Use a hand mixer to beat until it forms soft peaks. Divide the whipped egg white into two roughly equal portions. One for the plain batter and another for the matcha flavor batter. Gently fold in the whipped egg white until just combined. Pour into two piping bags.
  5. Preheat the oven to 311℉(155℃). Line the baking pan (28*28*2.6cm) with baking mat or parchment paper. Pipe two kinds of batter onto the baking mat one by one. The final pattern looks like a checkerboard. Use your finger casually go through the batter to draw the pattern like the marble. Send into the oven to bake for 30 minutes.
  6. Take the cake out of the oven right away. Release the sides of the cake when it is cool to touch using an icing spatula. Quickly turn the cake pan upside down on the parchment paper, remove the cake pan and peel off the baking mat. Set aside.
  7. In a clean bowl, put together heavy cream and sugar, and use a hand mixer to beat until it forms stiff peaks.
  8. Spread the whipped cream onto the upside of the cake. Roll it up, slice and serve. Or you can keep the cake roll cool in the fridge for 30 minutes, which will help the cake roll keep its shape.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: Matcha Marble Cake Roll, matcha cake roll, roll cake
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *