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Hojicha Roll Cake

1 roll cake
Course Dessert
Cuisine Japanese
Keyword cake
Total Time 2 hours
Author Cherry on My Sundae

Ingredients

Hojicha cream filling

  • 1 ¼ cups heavy cream, divided (310 ml)
  • 1 tablespoon hojicha tea leaves
  • 2 ounces white chocolate chips (57 grams)

Hojicha roll cake

  • 4 large eggs, whites and yolks separated
  • ½ cup granulated sugar, divided (100 grams)
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk (27 grams)
  • 3 tablespoons oil (33 grams)
  • ½ cup cake flour (70 grams)
  • 2 tablespoons hojicha tea, finely ground
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Make the hojicha cream filling. Combine 1 cup heavy cream with 1 tablespoon hochija tea leaves and bring to a simmer over low heat. Continue to simmer for 5 minutes, making sure not to boil the heavy cream. Remove from heat and let sit for 1 hour. Strain the cream, discarding the tea leaves. Chill in the fridge for at least 1 hour or overnight.
  • Combine white chocolate chips with remaining ¼ cup heavy cream in a heat-safe bowl. Heat the mixture in the microwave until the white chocolate is melted, stirring every 15 seconds. Let cool completely and chill in the fridge until ready to use.
  • Preheat oven to 350 degrees F. Spray a jelly roll pan (10 ½ x 15 ½ inches) with cooking spray. Line with parchment paper and spray the paper with cooking spray.
  • Whisk the egg whites with a whisk attachment until soft peaks form. Slowly add ¼ cup sugar and continue to whisk the egg whites until stiff peaks form. Set aside.
  • Whisk the egg yolks with the remaining ¼ cup sugar until doubled in volume, thick, and pale yellow in color. Add the vanilla, milk, and oil, stirring to combine.
  • Sift together the dry ingredients including the cake flour, ground tea, baking powder, and salt. Add the dry ingredients to the egg yolk mixture, stirring just until combined.
  • Add ⅓ of the egg whites to the egg yolk mixture, stirring to combine. Add another ⅓ of the egg whites and gently fold in the batter using a flexible spatula. Fold in the remaining egg whites just until incorporated.
  • Pour the batter into the prepared jelly roll pan and bake the cake for 10 minutes or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, place a clean kitchen towel on a work counter. Place parchment paper on top and dust with powdered sugar. Invert the cake onto the prepared towel and peel off the parchment paper on the cake. Roll up the cake with the short side facing you. Let the cake cool completely.
  • Finish the hojicha cream filling. Whip the tea-infused heavy cream until stiff peaks form. Add the white chocolate cream and whisk for another minute.
  • Unroll the cake and spread the filling on top, leaving a ½-inch border. Gently roll up the cake, this time without the towel and parchment paper. Trim the ends and serve.