Matcha Roll Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Adds sweetness and helps to create a light, fluffy texture.

Flour: The base of the cake, giving it structure.

Matcha powder: Adds a unique, earthy flavor and vibrant green color.

Milk: Adds moisture and helps to blend the ingredients smoothly.

Vanilla extract: Enhances the flavor of the cake.

Heavy cream: Whipped to create a rich, creamy filling.

Sugar: Used again to sweeten the whipped cream filling.

When folding the flour and matcha powder into the egg mixture, use a gentle, sweeping motion to avoid deflating the batter. This ensures a light and airy cake.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This works as a binder and adds a nutty flavor.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a different sweetness profile.

• flour - Substitute with almond flour: Use the same amount of almond flour. It adds a nutty flavor and is gluten-free.

• matcha powder - Substitute with green tea powder: Use the same amount. Green tea powder provides a similar flavor and color.

• milk - Substitute with almond milk: Use the same amount. Almond milk is a dairy-free alternative that adds a slight nutty flavor.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract. It provides a different but complementary flavor.

• heavy cream - Substitute with coconut cream: Use the same amount. Coconut cream is a dairy-free alternative that adds a rich texture and slight coconut flavor.

• sugar - Substitute with maple syrup: Use ¾ cup of maple syrup for every cup of sugar. Maple syrup adds a unique sweetness and moisture.

• To keep your matcha roll fresh, wrap it tightly in plastic wrap, ensuring no air can get in. This will help maintain its moisture and prevent it from drying out.

• Place the wrapped dessert in an airtight container. This extra layer of protection will keep it from absorbing any unwanted odors from the fridge.

• Store the matcha roll in the refrigerator for up to 3 days. The cool temperature will help preserve the whipped cream filling and keep the cake soft.

• If you plan to enjoy the matcha roll later, consider freezing it. First, wrap the roll tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label the wrapped dessert with the date to keep track of its freshness. Frozen matcha roll can be stored for up to 1 month.

• When you're ready to serve the frozen matcha roll, transfer it to the refrigerator and let it thaw overnight. This gradual thawing process will help maintain its texture and flavor.

• For a quicker thaw, you can leave the dessert at room temperature for about 1-2 hours. However, be mindful not to leave it out too long to avoid the whipped cream filling from becoming too soft.

• Once thawed, slice the matcha roll with a sharp knife, wiping the blade clean between cuts for neat, even slices. Enjoy your dessert as if it were freshly made!

• Preheat your oven to 150°C (300°F). Place the matcha roll on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.

• Use a microwave-safe plate and cover the matcha roll with a damp paper towel. Microwave on medium power for 20-30 seconds. Check the temperature and repeat in 10-second intervals if needed.

• For a quick stovetop method, wrap the matcha roll in aluminum foil and place it in a skillet over low heat. Cover the skillet with a lid and heat for about 5-7 minutes, flipping halfway through.

• If you have a steamer, place the matcha roll on a heatproof plate and steam for about 5 minutes. This method helps retain moisture and keeps the roll soft.

• For an air fryer, preheat to 150°C (300°F). Place the matcha roll in the basket and heat for 5-7 minutes. Check frequently to avoid overcooking.

• Oven: Used to bake the matcha roll at the specified temperature of 180°C (350°F).

• Baking tray: Holds the batter while it bakes in the oven.

• Parchment paper: Lines the baking tray to prevent the cake from sticking.

• Mixing bowl: Used to combine and mix the ingredients.

• Electric mixer: Beats the eggs and sugar until light and fluffy.

• Sifter: Sifts the flour and matcha powder together to remove lumps and ensure even distribution.

• Spatula: Folds the dry ingredients into the egg mixture and spreads the batter evenly in the baking tray.

• Measuring cups: Measures the milk and other liquid ingredients accurately.

• Measuring spoons: Measures the vanilla extract and other small quantity ingredients.

• Toothpick: Checks if the cake is baked through by inserting it into the cake.

• Whisk: Whips the heavy cream and sugar together until stiff peaks form.

• Cooling rack: Allows the cake to cool slightly before rolling it up.

• Plastic wrap: Helps to roll the cake with the parchment paper and keep it in shape while cooling.

• Refrigerator: Chills the rolled cake for at least an hour before serving.

Pre-measure ingredients: Measure out all ingredients like flour, matcha powder, and sugar before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly beat the eggs and sugar until light and fluffy, saving you time and effort.

Prepare the tray: Line your baking tray with parchment paper in advance to avoid delays.

Cool the cake quickly: Place the cake in the fridge for a few minutes to speed up the cooling process before rolling.

Chill the cream bowl: Chill the bowl and beaters before whipping the heavy cream to achieve stiff peaks faster.