In a medium bowl, sift together flour and matcha powder. Set aside. In a bowl of a stand mixer, add egg whites and beat well until stiff peaks form. Now add 1/3 of the sugar and continue to beat for another 2 minutes.
In a separate bowl, whisk together egg yolks, oil, and the remaining sugar. Add about one cup of the egg mixture to the bowl and whisk well. Now, pour the egg yolk mixture into the mixing bowl and continue to beat for 2-3 minutes on medium speed.
Finally, pour in the flour mixture and continue to beat until completely smooth batter. Transfer the batter to the prepared baking dish and carefully flatten the surface with a spatula. Bake for 10 minutes.When done, remove from the oven and cool to a room temperature.
Meanwhile, prepare the filling. In a bowl of a stand mixer, add heavy cream and beat well for 5-6 minutes on high speed. Add sugar and vanilla extract. Continue to beat until completely smooth. Add frozen mulberries and carefully fold in with a spatula.
Gently remove the cake from the baking pan and place on a clean piece of parchment paper. Spread the mixture over the cake leaving about 2 inches uncovered. Start rolling from the one side pressing the roll firmly with parchment paper as you go.
Refrigerate for 2 hours before serving.
Beautiful green roll cake with an intense matcha flavor and creamy mulberry filling is a fine dessert to impress everyone at the table.
It might seem a bit difficult to prepare at first, especially if you've never made a roll cake before, but the recipe is actually quite simple. The only thing you have to keep in mind is the size of the baking pan.
The cake base shouldn't be too thick (otherwise you won't be able to roll it) but neither too thin because it won't be able to hold the filling. It took me a while to find a perfect ratio between the recipe measurements and the size of the pan. So as long as you follow the directions precisely, you will make your fantastic matcha roll cake without any effort.
I found that ten minutes of baking time is just perfect. However, you might want to keep an eye on the cake and remove it from the oven as soon as the batter is all set and no longer shiny. When it comes to the filling, this is where you can experiment as much as you want. I have decided to go with some whipped cream, vanilla extract, sugar, and frozen mulberries I had leftover in the freezer.
Naturally, you can replace them with any other berries you have on hand, finely chopped peaches, or pears – they will all taste just perfect! Optionally, dust your matcha roll cake with some powdered sugar or minced almonds. In my opinion, it will ruin the beautiful green color I absolutely adore but it might also add some extra flavor. The choice is all yours. Enjoy!
Nutrition information per serving: Kcal: 266 Protein: 4.1g, Total Carb: 25.3g, Dietary Fiber: 1.6, Total Fat: 17.4g