Making Aki's Classic Matcha Roll Cake

Aki’s Classic Matcha Roll Cake set on a Mishim Cake Pedestal, part of the Mishim Pottery Collection.

Whether you’re looking to impress at the holiday party or satisfy your family’s sweet tooth, you can’t go wrong with a beautiful roll cake.

This variation uses Morihata Organic Matcha to create an ideal balance of taste, texture, and presentation: a soft, rich green tea sponge wrapped around a swirl of creamy filling made with red bean paste - a common ingredient in Japanese sweets, and a great Christmas-colored complement to the bright green matcha for those who observe that holiday. Even better, this confection is less difficult to make than you might think, despite its extravagant appearance!

Part of what makes this particular recipe extra special is that it comes from rikumo’s own Aki-san, a member of the staff at our Ardmore concept store. We hope you enjoy trying Aki-san’s creation; we certainly did!

Ingredients

Meringue

  • 3 egg whites

  • 40 grams granulated sugar

  • 1/8 tsp sea salt

Egg mixture

  • 2 egg yolks

  • 30 grams granulated sugar

  • 45 grams vegetable oil

  • 55 ml water

  • 1 tsp vanilla extract

  • 3 tsp Sei Classic Matcha

  • 55 grams all-purpose flour

  • 1/4 tsp baking powder

Red bean cream

  • 150 grams whipping cream

  • 1 tbsp granulated sugar

  • 150 grams red bean paste* (anko)

*If red bean paste isn’t available at your local grocer, you can make it from scratch by following the anko recipe found here.

To Prep

  1. Preheat oven to 325°F.

  2. Line an 8” x 12” cake pan with parchment paper.

To Make

Meringue

  1. In a mixing bowl, whip egg whites and salt on medium speed. Once the whites become dense and opaque, add sugar little by little until all 40 grams are incorporated.

  2. Increase speed to medium-high and whip until peaks retain their shape.

Egg mixture

  1. Combine all-purpose flour, matcha, and baking powder in a mixing bowl. Sift twice.

  2. In a separate bowl, mix yolks and sugar on medium speed until the mixture turns white.

  3. Add vegetable oil to yolk mixture little by little and continue mixing well, then add water and vanilla extract.

  4. Slowly add sifted mix (flour, matcha, and baking powder) to egg yolk mixture and mix until the powder is fully incorporated, being careful not to over-mix.

Combine

  1. With a spatula, add 1/3 of the meringue to the egg mixture and stir to combine, then add the rest of the meringue and stir again. Do not over-mix.

  2. Pour the batter into the center of the parchment-lined cake pan and spread evenly using a spatula.

  3. Gently tap the bottom of the pan on the counter to release any large pockets of air from the batter.

  4. Bake for 12-15 min at 325°F.

  5. Place sponge on a cooling rack and wait until fully cooled.

Red bean cream filling

  1. Beat the whipping cream to soft peaks.

  2. Add bean paste* to the whipped cream and stir to combine.

Assembly

  1. Spread an even layer of red bean cream on the cooled sponge cake.

  2. Carefully roll up the cake - using the parchment paper to lift and maneuver the sponge helps here - and place in the refrigerator for at least an hour to set.

Aki’s Classic Matcha Roll Cake can be kept in the refrigerator for 2-3 days. Enjoy!

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