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japanese recipe roll cake matcha creme anko

Japanese recipe matcha and anko cream roll cake

Sophie and François
Make a dessert that is sure to impress your family and guests with this classic Japanese roll cake recipe. The delicate anko cream filling pairs beautifully with the matcha green tea sponge cake that wraps around it.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Japanese
Servings 6 people

Equipment

  • 1 electric mixer
  • 1 rectangular cake mould format 24x34 cm approximately. The larger you make it, the thinner your dough will be.
  • 1 baking paper
  • 1 cling film
  • 1 spatula maryse
  • 1 colander

Ingredients
  

Japanese sponge cake

  • 4 egg whites
  • 40 g of white sugar
  • 4 egg yolks
  • 40 g of white sugar
  • 40 g of wheat flour
  • 1 tbsp of matcha powder

Anko whipped cream

  • 20 cl whole cream liquid
  • 1 tbsp powdered sugar
  • 120 g red azuki bean pasta called anko

Instructions
 

Preparation of the Japanese sponge cake with matcha

  • Line your cake mould with baking paper.
    Add the wheat flour and matcha green tea powder to a bowl and mix. Sift the flour finely 2 or 3 times to avoid lumps and make the cake lighter. Set aside.
    Japanese recipe matcha and anko cream roll cake
  • With an electric whisk, beat the egg whites until they become foamy. At this point, add half the white sugar. Mix again and add the remaining sugar.
    Japanese recipe matcha and anko cream roll cake
  • The whites should be stiff, turn up your mixer to see peaks forming. Set aside.
    Japanese recipe matcha and anko cream roll cake
  • In another bowl, beat the egg yolks with the sugar, you will see the mixture thicken and become creamy yellow.
    Add the flour and matcha mixture to the egg yolks and mix.
    Japanese recipe matcha and anko cream roll cake
  • Add 1/4 of the egg whites to this mixture, mix with a maryse. Gradually add the remaining egg whites, in three additions. Mix with each addition of egg whites. Your dough will thicken and become a nice shiny green color.
    Japanese recipe matcha and anko cream roll cake

Baking the Japanese matcha sponge cake

  • Preheat your oven to 180 degrees. Pour the batter into your baking paper rectangular mould. Spread the dough evenly and gently around the edges. Then tap the baking sheet on the work surface to remove any air bubbles in the dough.
    Japanese recipe matcha and anko cream roll cake
  • Place your pan in the oven, all the way down, for 25 minutes. Halfway through the time, remember to turn the pan over to ensure even cooking.
    Japanese recipe matcha and anko cream roll cake
  • Once baked, remove your sponge cake to the work surface, and tap it a few times to prevent it from shrinking. Remove the cake from the pan and place it on a flat surface. To prevent it from drying out, cover it with clear food paper.
    Allow to cool.
    Japanese recipe matcha and anko cream roll cake

Preparation of the anko whipped cream

  • Whip the whole cream with an electric mixer, add little by little the powdered sugar. Your whipped cream will thicken, it must be very firm.
    Japanese recipe matcha and anko cream roll cake
  • Then add the anko and mix gently with a spatula. Reserve in a cool place.
    Japanese recipe matcha and anko cream roll cake

Finishing the Japanese matcha sponge cake

  • Once your sponge cake has cooled, you will need to remove the parchment paper: Turn your sponge cake over, and carefully remove the parchment paper that is sticking to the cake. Turn the sponge over again, to keep the best part of it on the outside.
    With a long knife, cut a diagonal edge to close the cake.
    Japanese recipe matcha and anko cream roll cake
  • Place the anko cream on top of the cake and spread it evenly.
    Japanese recipe matcha and anko cream roll cake
  • Start by rolling the cake from the opposite side where you cut diagonally with the parchment paper. Tighten well, and at the end place a long knife or ruler, so you can pass the paper underneath.
    Wrap it well with plastic wrap and let it cool in the fridge. 4h minimum.
    Japanese recipe matcha and anko cream roll cake
  • The rolled cake is ready, trim the edges for a clean finish. Sprinkle with powdered sugar and with a wet knife, cut a fairly thick slice. Enjoy.
    Japanese recipe matcha and anko cream roll cake