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