Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, matcha roll cake white chocolate cream. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Matcha Roll Cake White Chocolate Cream is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Matcha Roll Cake White Chocolate Cream is something that I’ve loved my entire life.

This easy matcha cake recipe is a simple Japanese swiss roll cake recipe for a matcha dessert. Check out this easy matcha white chocolate roulade from baker and former GBBO winner Edd Kimber. To make the white chocolate cream filling, put the chocolate into a small bowl.

To begin with this particular recipe, we have to first prepare a few components. You can cook matcha roll cake white chocolate cream using 9 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Roll Cake White Chocolate Cream:

1. Take 70 grams Cake flour
2. Get 10 grams Matcha
3. Prepare 4 large size Egg
4. Prepare 50 grams Sugar (for egg yolk)
5. Get 40 grams Sugar (for egg white)
6. Make ready 60 ml Milk
7. Get 35 grams Vegetable oil
8. Prepare 170 ml Heavy cream
9. Get 90 grams White chocolate bar

White chocolate and matcha are a match made in dessert heaven. The key is to use couverture white chocolate - it's not as sweet as other white chocolates and is much easier to handle to boot. This strawberry matcha roll cake is an ultimate summer treat! Delicate sponge cake flavored with Japanese green tea powder and filled with whipped Japanese light and fluffy matcha sponge cake filled with fresh white chocolate cream.

Steps to make Matcha Roll Cake White Chocolate Cream:

1. Line the baking tray with parchment paper. Separate the egg yolks and egg whites and place them in different bowls. Sift the flour and matcha together.
2. While beating the egg whites, add sugar in several batches. The meringue should form peeks (but should not be too firm).
3. Preheat the oven to 170℃. Add all the sugar to the egg yolks, and beat with an electric mixer until the mixture becomes whitish yellow.
4. Add milk to the bowl from Step 3, and mix well with an electric mixer on low speed. Add the oil and again mix well. Sift in the flour and matcha and whip some more.
5. Using a spatula, add 1/3 of the meringue to the bowl from step 4 and mix. With a cutting motion, fold in half of the remaining meringue using the spatula.
6. Add the remaining meringue to the bowl from step 5. Mix by lifting from the bottom of the bowl and folding in. The mixture should be fluffy and smooth.
7. Pour the batter into the baking tray from a high place and gently shake the tray to flatten the surface. Tap the tray lightly a few times to eliminate any air bubbles.
8. Bake for about 20 minutes in the 170℃ preheated oven. Place a sheet of parchment paper on the cooling rack. Flip the baked cake upside down onto the sheet of parchment paper.
9. Gently remove the parchment paper that was set in the baking tray, cover the cake with parchment paper. Set aside until completely cooled.
10. Make the cream. Finely chop the white chocolate and place it in a microwave safe bowl. Warm chocolate in the microwave or in a double boiler and mix well until completely melted.
11. Whip the heavy cream until firm peaks form. Add the white chocolate and whip more. The cream will thicken when chilled in the fridge. The cream is ready.
12. After the sponge cake is completely cooled, spread the cream. Leave 1 cm from the edges free, and spread the cream thicker on the near-side to make it easier to roll up.
13. Slowly roll up the cake with the parchment paper intact, working forward away from your body. Wrap it up with the parchment paper and chill in the fridge until the cream has settled and it's done.
14. I had candied chestnuts on hand, so I added them to the cream and decorated them on the top as well.
15. This was the previous profile photo for this recipe. I used a larger baking sheet. The cake came out flatter. But I prefer thicker cakes.

Green tea flavor and white chocolate sweetness balance. The creamy, mellow sweetness of white chocolate buttercream complements the matcha in this lovely layer cake. Add the white chocolate, vanilla, and cream, and beat on Use the green tea filling between the cake layers, and the white chocolate buttercream to frost the top and sides of the cake. Add matcha chocolate mixture and mix until well combined. Matcha Roll Cake is a perfect combination of refreshing matcha green tea sponge cake rolled with fresh fruits and a rich cream cheese filling.

So that is going to wrap it up for this special food matcha roll cake white chocolate cream recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!