Merry and Bright Recipe

Our Merry and Bright collection is all about those two Christmas signature colors, red and green. That’s why this Strawberry Matcha Cake Roll is a matcha made in heaven for this holiday collection – we think yule love it! Serve this tasty and colorful cake at your next gathering and impress your guests with something a little different than the usual holiday fare.

Strawberry Matcha Cake Roll

Cake Ingredients:

• 6 eggs
• ½ C granulated sugar
• 1 tbsp Organic Everyday Matcha
• 1 C cake flour
• ⅛ tsp salt
• ⅓ C powdered sugar for dusting

Filling Ingredients:

• ½ C heavy whipping cream, chilled
• 2-3 tbsp granulated sugar
• 7 oz fresh strawberries, hulled and chopped

Sponge Cake Instructions:

1. Preheat the oven to 375°F. Line 16.5 x 11.5 inch baking sheet with parchment paper.
2. In a small bowl, mix matcha powder with 1 tablespoon hot water until smooth.
3. Separate egg yolks and white. In a separate medium bowl, whisk the egg yolks and ¼ cup of sugar until pale and tripled in size, about 2 minutes. Mix in the matcha paste.
4. In a mixing bowl with the whisk attachment, beat the egg whites on medium speed until frothy. Add the remaining ¼ cup of sugar one tablespoon at a time. Increase the speed to medium-high and continue to beat until stiff peaks form.
5. Add half of the whipped egg whites into the egg yolk mixture. Gently fold the batter with a spatula until almost smooth, then add the remaining whipped egg whites. Carefully fold the batter until smooth.
6. Sift the cake flour and salt. Gently fold it until the flour is fully incorporated.
7. Pour the batter into the prepared baking pan. Spread the batter evenly and smooth the surface.
8. Bake for 8-10 minutes or until an inserted toothpick comes out clean.
9. Meanwhile, lay a clean kitchen towel on the counter and generously dust with powdered sugar.
10. Once the cake is out of the oven, immediately invert it on the prepared kitchen towel. Peel off the parchment paper and roll it with the towel and all – this helps the cake roll without cracking. Set the rolled cake on a cooling rack and cool completely.

Whipped Cream Instructions:

1. In a mixing bowl with a whisk attachment, beat the heavy cream on low speed until frothy.
2. Add sugar and continue to whip on medium speed until hard peaks form. Refrigerate until ready to use.

To Assemble the Cake Roll:

1. Once cooled completely, unroll the cake and spread half of the whipped cream over the cake, and sprinkle chopped strawberries.
2. Spread the remaining whipped cream over the strawberries and roll the cake into a log.
3. Dust with powdered sugar and serve. Refrigerate the cake, covered, if not served right away.

Print the recipe card here.