【抹茶ロール】【Matcha roll cake】の作り方/パティシエが教えるお菓子作り！

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and lighter.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

matcha powder

🥗Healthier: spirulina powder

💰Cheaper: green tea powder

Spirulina is nutrient-dense and often less expensive.

Prepare the baking sheet by laying out patterned paper (two sheets to prevent browning).

Preheat the oven to 180℃.

Refrigerate the egg whites until just before use.

Make the meringue by beating the egg whites alone, then adding sugar in three additions: first when fluffy, second when bubbles are fine, and stop when a little streak remains.

Break up the egg yolks with a hand mixer, add sugar, and mix until pale and thick.

Gradually add canola oil while mixing, then add milk and mix well.

Sift in the flour and matcha, and mix gradually from the center with a whipper.

Mix the meringue once to make it uniform, then combine with the flour mixture.

Pour the batter onto the baking sheet, spreading it to the corners and leveling the surface. Bake at 180℃ for about 15 minutes.

Remove from the oven and immediately take it out of the baking sheet.

Make the cream by mixing sugar and matcha, then gradually adding cream to form a paste. Beat to a soft peak while in ice water.

Remove the paper and wrap from the cooled roll and invert onto a long piece of baking paper.

Spread 2/3 of the cream on the dough and level it with a palette.

Place kanoko beans on the cream and roll the dough gently without exerting force.

Fill both sides with the remaining cream and tighten with a ruler. Refrigerate for 30 minutes.

Cut both ends with a heated knife and slice into desired sizes. Decorate with remaining cream, gold leaf, or matcha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens