Matcha Teacake Roll-Up with Strawberry Cream Filling

Cake:

• 4 eggs, separated

• 1/4 flour

• 1/2 cup sugar, divided

• 5 tsp. matcha green tea powder

Strawberry Cream Filling:

• 3 tbsp. butter, room temperature

• 2 cups powdered sugar (plus more for dusting)

• Splash of vanilla extract

• Splash of milk or half and half

• 4-5 strawberries, rinsed and de-stemmed

1. Preheat oven to 375°F and line a 9”x13” baking sheet with parchment paper overhangs.

2. In a small bowl, combine matcha with a tablespoon or 2 of water. Set aside.

3. In a medium bowl, whisk the yolks and 1/4 cup sugar until they’re pale and have doubled in size, about 2 minutes. Mix in the matcha mixture until smooth.

4. In another bowl, beat eggs whites on medium speed using the whisk attachment on a hand mixer. Once frothy, add the remaining 1/4 cup sugar very slowly. Increase speed and beat until hard peaks are formed.

5. Add half of the egg whites to the matcha and yolk mixture. Using a rubber spatula, gently mix until smooth. Then, fold in the rest of the whites until just combined. Transfer to the baking sheet and smooth top. Bake for about 13 minutes or until top of cake springs back to the touch.

6. Let cool for a couple of minutes before flipping the cake onto a powdered sugar-dusted tea towel. Peel off parchment paper and transfer cake on tea towel to a wire rack to finish cooling.

7. While cake cools, add the strawberries to a small sieve or strainer over a small bowl. Using the back of a spoon, press on the strawberries repeatedly until they are juiced and only purée remains in the sieve. Set aside. Add all filling ingredients, except for the strawberries, to a mixing bowl. Using your hand mixer, beat on medium speed adding more milk or powdered sugar as necessary. The texture should resemble whipped cream cheese. Add strawberry juice and a small amount of the purée to the filling mixture and mix on low speed until combine. Refrigerate filling until needed.

8. Once cake has cooled, spread filling in one, even and smooth layer. Roll-up cake using the tea towel to aid in the rolling process. You’ll want to roll the cake as tightly as possible.

9. Store in an airtight container in the refrigerator. Cake should stay fresh for up to 3 days.

Love matcha desserts? Try these Matcha Chia Seed Puddings. Or try my other roll-up cake recipes :)