Save This Hojicha Roll Cake is a delicate Japanese-inspired dessert that brings together the earthy, toasted notes of roasted green tea with the bright sweetness of fresh mango. The soft, airy sponge provides the perfect vessel for the rich hojicha cream, making it an elegant centerpiece for any tea time or special occasion.
Save Mastering the roll cake requires a careful balance of textures. By whipping the egg whites to stiff peaks and gently folding them into the hojicha-infused yolk mixture, you create a sponge that is both flexible enough to roll and sturdy enough to hold the luscious cream filling.
Ingredients
- Sponge Cake: 4 large eggs (separated), 80 g granulated sugar (divided), 60 ml whole milk, 50 ml vegetable oil, 70 g cake flour (sifted), 10 g cornstarch, 1 tbsp hojicha powder (roasted green tea), 1/4 tsp salt
- Hojicha Cream: 200 ml heavy cream (minimum 35% fat, chilled), 2 tbsp powdered sugar, 2 tsp hojicha powder
- Filling (Optional): 1 ripe mango, peeled and sliced into thin strips
Instructions
- Step 1
- Preheat the oven to 170°C (340°F). Line a 23 x 33 cm (9 x 13 in) baking tray with parchment paper.
- Step 2
- In a large bowl, whisk egg yolks with 40 g sugar until pale and creamy. Add milk, vegetable oil, and mix until smooth.
- Step 3
- Sift together cake flour, cornstarch, hojicha powder, and salt. Fold into the yolk mixture until just combined.
- Step 4
- In a clean bowl, beat egg whites until foamy. Gradually add remaining 40 g sugar and beat to stiff peaks.
- Step 5
- Gently fold the meringue into the yolk-flour mixture in three additions, being careful not to deflate the batter.
- Step 6
- Pour the batter into the prepared tray, smoothing the surface. Tap the tray gently to remove air bubbles.
- Step 7
- Bake for 13–15 minutes or until the cake springs back when lightly pressed.
- Step 8
- Remove from oven. While still warm, invert the cake onto a fresh sheet of parchment. Carefully peel off the baking paper and cover loosely with a clean kitchen towel. Let cool completely.
- Step 10
- For the hojicha cream: Whip chilled heavy cream, powdered sugar, and hojicha powder to medium-stiff peaks.
- Step 11
- To assemble: Once the sponge is cool, spread the hojicha cream evenly over the surface. Arrange mango strips along one short edge.
- Step 12
- Using the parchment, gently roll the cake from the edge with mango, forming a tight spiral. Wrap in parchment and chill for at least 30 minutes to set. Trim the ends for a neat finish and slice to serve.
Zusatztipps für die Zubereitung
To ensure success, use an electric mixer to achieve the necessary stiff peaks for the meringue. Using an offset spatula helps in spreading the batter and the cream perfectly flat, which is essential for a clean, tight spiral when rolling.
Varianten und Anpassungen
While mango offers a vibrant twist, you can omit it or substitute with strawberries or peaches for a different flavor profile. For those who prefer a richer, more stable filling, consider replacing part of the heavy cream with mascarpone cheese.
Serviervorschläge
Serve this elegant roll cake with a dusting of extra hojicha powder or powdered sugar on top. It pairs beautifully with a hot cup of hojicha tea or a light latte to complement the roasted notes of the sponge.
Save This recipe yields 8 slices, each containing approximately 205 calories, 12g of fat, and 20g of carbohydrates. Note that it contains eggs, dairy, and wheat; ensure your hojicha powder is certified gluten-free if dietary restrictions apply.
Cooking Guide
- → What does hojicha taste like?
Hojicha has a distinctive roasted, earthy flavor with subtle caramel notes and lower caffeine than regular green tea. It's less astringent and more mellow, making it perfect for desserts.
- → Can I make this ahead of time?
Yes, the roll cake actually benefits from chilling. Wrap tightly and refrigerate for up to 24 hours before serving. The flavors meld and the texture becomes more stable.
- → Why did my sponge crack when rolling?
Cracking usually occurs when the sponge is overbaked or rolled while too cold. Roll while still slightly warm, and don't overbake—the cake should spring back lightly when touched.
- → Can I substitute the mango?
Absolutely. Fresh strawberries, peaches, or even poached pears work beautifully. You can also omit fruit entirely for a pure hojicha experience.
- → What if I can't find hojicha powder?
You can substitute with matcha for a greener, more grassy flavor, or use roasted coffee powder for a different twist. Some specialty tea shops sell hojicha online.
- → How do I store leftovers?
Keep refrigerated in an airtight container for 2-3 days. The cream may weep slightly but the flavor remains excellent. Bring to room temperature for 10 minutes before serving.