Roll cakes and I have a love-hate relationship. When I discovered my passion for cooking, I attempted to make a pumpkin roll cake, only to fail not once but twice. I remember rolling the cake too tight, squeezing out all the filling and resulting in a cream-less cake. I tried to make a mocha cake afterward, desperate to redeem myself. Unfortunately, I overmixed the batter and the cake didn’t rise the way it was supposed to. Even with so many failures, I decided to give this cake another try, this time making green tea roll cake with a white chocolate mousse. Was I successful? Finally yes!

green tea roll cake
green tea roll cake

 

Green tea roll cake with white chocolate mousse

1 hrTotal Time

Yields one roll cake

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Ingredients

    Green tea roll cake
  • 1 cup cake flour
  • 2 tbsp unsweetened matcha powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated
  • 2/3 cup granulated sugar, divided
  • 1/4 cup butter, melted
  • White chocolate mousse
  • 4 ounces good-quality white chocolate, chopped
  • 1 cup whipping cream, divided

Instructions

  1. Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
  2. Sift 1 cup cake flour with 2 tbsp matcha, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
  3. Whisk 5 egg whites with 1/3 cup sugar until medium-stiff peaks form. Set aside.
  4. In a separate bowl, whisk together 5 egg yolks with 1/3 cup sugar until the mixture is a pale yellow, about 3-4 minutes. Add 1/4 cup melted butter and the flour mixture to the egg yolks, stirring until combined. Add a small amount of the egg whites, stirring to loosen the batter.
  5. Fold in the remaining egg whites in 2 batches, being careful not to over mix the batter. Pour the batter onto the prepared baking sheet in one even layer. Bake for 10-12 minutes or lightly browned. The cake should spring back when gently poked. Let cool for 5 minutes. 
  6. Loosen the edges of the cake from the pan and invert the cake onto a clean kitchen towel. Remove the parchment paper and carefully roll the cake into a log, using the kitchen towel as an aid. Let the cake cool completely on a wire rack. 
  7. Meanwhile, make the white chocolate mousse. Melt white chocolate and 1/4 whipped cream in a double boiler. Once the chocolate has melted, remove from heat and let cool at room temperature. Whip 3/4 cup heavy whipping cream until medium peaks form. Whisk in the white chocolate mixture and whip until combined.
  8. Unroll the roll cake and spread white chocolate mousse in an even layer. Roll the cake once more, seam side down. Chill in the refrigerator for 30 minutes to set. Slice and serve.
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**Helpful tips and common mistakes

Roll cakes are not my specialty. As much as I love to bake, for some reason, I have difficulty making a perfect sponge cake. Today was going to be the day I change that. I’ll admit, it took several tries to get this green tea roll cake perfect, but in the end, it came together. Here are the tips I followed to make a successful cake.

whipped egg yolks with sugar

To make the roll cake light and airy, you need to whip the egg whites and egg yolks separately. The egg yolks should become light yellow in color and have small bubbles. The egg whites should be able to form peaks, but not stiff peaks – you want them to be at medium-stiff peaks, not completely firm.

whipped egg whites

Bake the cake for about 10 minutes or just until done. This is probably the trickiest part of the recipe because there is a thin line of when the cake is cooked and over-cooked. If the cake is over-baked, it will tear when rolled.

Let the cake cool for 5 minutes, just enough so that it’s easier to handle. While the cake is still warm, roll the cake and then let cool completely. Preshaping the cake while still warm will make it easier to roll later.

green tea sponge cake

When preparing the white chocolate whipped cream, make sure to cool the white chocolate before adding it to the whipped cream. If the white chocolate is too hot, it will melt the cream.

rolled green tea cake

Spread the cream filling, roll the cake once more and serve. This green tea roll cake sure does take work but as always, the end result is worth it. The sponge is light and moist while the white chocolate mousse compliments it perfectly.

green tea roll cake

 

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