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Matcha & Strawberry Roulade

Matcha & Strawberry Roulade
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A light, airy, and visually stunning dessert combining earthy matcha green tea sponge with sweet strawberry cream filling. Perfect for celebrations or casual gatherings, this Matcha & Strawberry Roulade features a delicate balance of flavors and a beautiful green color, with a soft sponge wrapped around luscious strawberry whipped cream.

Ingredients

Scale

Sponge Cake

  • 4 large eggs (fresh)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 2 teaspoons matcha powder (sifted)

Filling

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar (plus extra for dusting)
  • 1 cup fresh strawberries (washed, hulled, and diced)
  • 1 teaspoon lemon juice

Optional Garnishes

  • Fresh strawberry slices
  • Matcha powder or powdered sugar for dusting

Instructions

  1. Prepare Your Ingredients: Gather all ingredients. Wash and hull the strawberries. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Sift matcha powder with flour to avoid lumps.
  2. Whip the Eggs and Sugar: Beat eggs and granulated sugar with an electric mixer until thick, pale, and tripled in volume for a light, spongy base.
  3. Fold in Dry Ingredients: Gently fold in the sifted flour and matcha powder using a spatula, preserving as much air as possible to keep the batter fluffy.
  4. Bake the Sponge: Pour batter evenly onto the prepared tray and bake 10-12 minutes until the sponge springs back lightly when pressed but remains pliable for rolling.
  5. Roll the Sponge: While warm, invert sponge onto a powdered sugar-dusted kitchen towel. Peel off parchment paper and gently roll sponge with the towel from one short edge. Let cool rolled up to retain shape.
  6. Prepare the Filling: Whip heavy cream with powdered sugar until soft peaks form. Toss diced strawberries with lemon juice and gently fold them into the whipped cream.
  7. Assemble the Roulade: Unroll the cooled sponge and evenly spread the strawberry cream mixture inside. Roll the sponge back up carefully without the towel, keeping the filling inside.
  8. Final Touch and Chill: Dust the roulade with powdered sugar or sifted matcha powder. Refrigerate for at least 1 hour to set the flavors before serving.

Notes

  • Use fresh eggs for maximum volume and lightness.
  • Sift matcha powder thoroughly to avoid clumps and ensure even flavor.
  • Roll the sponge while warm to prevent cracks and maintain shape.
  • Chill roulade before slicing for cleaner cuts.
  • Use room temperature ingredients for better mixing and rising.

Nutrition

Keywords: matcha, strawberry, roulade, sponge cake, dessert, green tea, whipped cream, celebration, light dessert

Find it online: https://eazyum.com/matcha-strawberry-roulade/