Gluten-Free Japanese Matcha Roll Cake Recipe
Delight your taste buds with this exquisite Gluten-Free Japanese Matcha Roll Cake. Perfect for tea lovers and those with a gluten sensitivity, this light and airy cake combines the earthy tones of matcha with the sweet surprise of red bean paste. Here’s how to make this elegant dessert that’s as pleasing to the eye as it is to the palate.
Ingredients
For the Cake:
- 5 large egg whites, room temperature (190g)
- ¼ cup sugar (50g)
- ½ tsp cream of tartar (optional, helps in whipping)
- 5 large egg yolks (73g)
- 2 Tbsp sugar (25g)
- ¼ cup heavy cream, heated in microwave for 40 seconds (56g)
- ⅓ cup cornstarch, sifted (43g)
- 2 tsp matcha powder (add more for a darker color)
- ⅓ cup unsweetened applesauce (equals one 4oz/113g mini cup)
For the Filling:
- 1 ⅔ cups cold heavy cream (397g)
- ½ cup sweetened condensed milk or ⅓ cup sugar (optional)
- 1 cup sweetened red bean paste, coarse preferred
Directions
- Preheat the Oven: Set your oven to 340°F (170°C). Prepare a 13×18-inch sheet pan by lining it with parchment paper.
- Prepare the Meringue: Using a stand mixer, whip the egg whites and cream of tartar until frothy. Gradually add ¼ cup sugar and continue whipping until stiff peaks form.
- Prepare the Egg Yolk Mixture: In a separate bowl, whip the egg yolks with 2 tablespoons of sugar until the mixture turns pale. Heat the heavy cream in the microwave for 40 seconds and gradually mix it into the yolks. Sift the cornstarch into the mixture, then add the applesauce and matcha powder. Blend until smooth.
- Combine and Bake: Gently fold the yolk mixture into the meringue. Spread the batter evenly on the prepared sheet pan. Bake for 17-20 minutes or until set. Allow to cool on a wire rack.
- Prepare the Filling: In a chilled bowl, whip the cold heavy cream with sweetened condensed milk until stiff peaks form.
- Assemble the Cake: Carefully flip the cooled cake onto a new piece of parchment paper. Remove the old parchment gently. Spread the whipped cream over the cake, then dot with red bean paste. Roll the cake carefully, starting from the short end. Refrigerate for at least one hour.
- To Serve: Slice the cake and serve chilled. Store any leftovers in the refrigerator or freezer, wrapped properly to maintain freshness.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Calories: 310 per serving
- Servings: 12
Enjoy this divine Gluten-Free Japanese Matcha Roll Cake as a special treat at your next gathering or as a delightful afternoon snack. The unique flavors of matcha and red bean make it a memorable dessert that’s sure to impress!
Gluten-Free Japanese Matcha Roll Cake
- Total Time: 1 hour 40 minutes
- Yield: 12 1x
Description
This Gluten-Free Japanese Matcha Roll Cake combines the subtle earthiness of matcha with the sweet, rich texture of adzuki bean filling, creating a dessert that’s not only visually striking but also deeply satisfying. The light, airy texture of the cake contrasts beautifully with the creamy sweetness of the filling, making each slice a perfect balance of flavors.
Crafted for those who appreciate the finesse of gluten-free baking, this cake offers a delightful twist on traditional Japanese desserts. It’s a testament to how classic flavors can be transformed into modern delicacies that cater to health-conscious gourmets. Whether served at a sophisticated tea party or as a luxurious after-dinner treat, this matcha roll cake is sure to enchant and captivate any dessert lover’s palate.
Ingredients
For the Cake:
5 large egg whites, room temperature (190g)
¼ cup sugar (50g)
½ tsp cream of tartar (optional for faster whipping)
5 large egg yolks (73g)
2 Tbsp sugar (25g)
¼ cup heavy cream, heated in microwave for 40 seconds (56g)
⅓ cup cornstarch, sifted (43g)
2 tsp matcha powder (add more for darker color)
⅓ cup unsweetened applesauce (equals one 4oz/113g mini cup)
For the Filling:
1 ⅔ cups cold heavy cream (397g)
½ cup Sweetened Condensed Milk or ⅓ cup sugar (optional)
1 cup sweetened red bean paste, coarse preferred
Instructions
Preheat the Oven: Preheat oven to 340°F (170°C). Line a 13×18-inch sheet pan with parchment paper.
Prepare the Meringue: In a stand mixer, whip egg whites and cream of tartar until frothy. Gradually add ¼ cup sugar until stiff peaks form.
Prepare the Egg Yolk Mixture: In a separate bowl, whip egg yolks and 2 Tbsp sugar until pale. Microwave heavy cream for 40 seconds and gradually mix into the yolks. Sift and blend in cornstarch, then add applesauce and matcha.
Combine and Bake: Fold yolk mixture into meringue gently. Spread batter on sheet, bake for 17-20 minutes. Let cool.
Prepare the Filling: Whip cold heavy cream with sweetened condensed milk to stiff peaks.
Assemble the Cake: Flip cooled cake onto new parchment paper, remove old paper, spread whipped cream, dot with red bean paste, and roll. Refrigerate for an hour.
To Serve: Slice and serve chilled. Store in fridge or freezer with proper wrapping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 310 kcal