Matcha Desserts
Desserts made with matcha — strawberry cake rolls, matcha cookies, red bean mochi, muffins and crepes — for when you want something sweet but not too sweet.
★ dessert
dessertMatcha Strawberry Cake Rolls
Finally figured out this moist and no-cracking cake roll recipe!!! My dessert recipe are usually not super sweet. Feel free to add more sugar. Thsi recipe is in grams for accurancy!
SummerSong SongIngredients
- 4 Egg Yolks
- 50g Olive Oil
- 80g Milk
- 6g Matcha Powder
- 70g Cake Flour
- 4 Egg Whites
- 60g Sugar
- 2g Lemon Juice
- 200g Heavy Cream
- 20g Sugar
- 8 Strawberry
Instructions
- 1Blend olive oil, milk and matcha powder well. Gently mix in sifted cake flour (don’t overmix). Mix the batter with egg yolks until smooth
- 2Beat egg whites with lemon juice and sugar (add the sugar in by three times) until soft peak
- 3Use your whisk to gently blend in half of the whites into the batter. Then pour it back to the beaten whites bowl & fold well
- 4Bake at 300F for 20-22 mins, then 330F for 5 mins for the color. Immediately move it to the rack once it’s out of the oven & cover with another piece of parchment paper. Flip
- 5When it’s as warm as your palms, remove the top parchment paper first. This is the outside of cake rolls. Flip again & remove the parchment paper from the other side
- 6Trim the edges & spread the cream with chopped strawberries on top
- 7Roll it up slowly before it’s completely cooled down, or it’ll get hard. Chill in fridge for 1 hour to keep the shape
- 8Cut the cake rolls & topping with cream & strawberries
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Open in Pepper →Green Tea Sweets Worth Baking On A Weeknight
Matcha gives a dessert a grassy, slightly bitter edge that keeps the sugar in check. That's why a matcha cookie disappears faster than a plain one, and why folks who say they don't like sweets will still take a second slice.
Cooks on Pepper reach for these when they want to bake something a little different for a birthday, a potluck, or a Sunday afternoon with the kids, without hunting down a dozen new ingredients.
Every recipe here leans on one tin of matcha powder: Matcha Strawberry Cake Rolls, Matcha Cookies, Chocolate-Matcha Butter Mochi Cake, Matcha Red Bean Mochi with strawberries, Matcha Muffins, matcha crepes, and a burnt Basque cheesecake with pineapple.
Quick Tips
- 1
Sift the matcha first
Matcha clumps the second it hits flour. Push 1 to 2 tablespoons through a fine mesh strainer before mixing so you don't get bitter green pockets.
- 2
Use hot water not boiling
When you whisk matcha into liquid, keep it around 175°F. Boiling water scorches it and turns the flavor harsh and dull brown.
- 3
Roll cake while warm
Roll the sponge in a clean towel within 5 minutes of leaving the oven, let it cool rolled, then unroll and fill so it won't crack.
- 4
Store it away from light
Keep matcha sealed in the fridge and use it within about 2 months. Air and sunlight fade both the color and the taste.
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