Roll cakes and I have a love-hate relationship. From a young age, I always enjoyed having a roll cake for dessert. Mocha roll cakes were my particular favorite – a subtle coffee flavored cake filled with a light cream filling, what’s not to love? When I discovered my passion for cooking, I attempted to make a pumpkin roll cake, only to fail not once but twice. I remember rolling the cake too tight, squeezing out all the filling and resulting in a cream-less cake. I tried to make a mocha call afterwards, desperate to redeem myself. Unfortunately, I had a faulty recipe and the cake didn’t exactly rise the way it was supposed to. Even with so many failures, I decided to give this cake another try, this time making green tea roll cake with a white chocolate mousse. Was I successful? Finally yes, but not without some difficulty…
- 1 cup cake flour
- 2 Tbsp matcha powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 5 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup whole milk
- 2 ounces good-quality white chocolate, chopped
- 2 tablespoons plus 1/2 cup chilled whipping cream
- Prepare cake according to recipe.
- Make the white chocolate mousse while the cake is cooling. Melt chocolate and 2 tbsp whipped cream in a double boiler. Once the chocolate has melted, remove from heat and let cool at room temperature.
- Whip 1/2 cup heavy whipping cream until medium peaks form. Whisk in the white chocolate mixture and whip until combined. Unroll the roll cake and spread white chocolate mousse in an even layer. Roll the cake one more, seam side down. Chill in the refrigerator for 30 minutes to set. Slice and serve.
For complete roll cake recipe click here
**Helpful tips and common mistakes
The first time I made this green tea roll cake, I followed another recipe. The batter was spread too thin and there wasn’t enough green tea powder, making that attempt fail number 4. I was frustrated to say the least. I had to make at least one good roll cake once in my life! Determined, I gave another recipe a try and was met with more success.
To make the roll cake light and airy, you need to whip the egg whites and egg yolks separately. The egg yolks should become light yellow in color and have small bubbles. The egg whites should be able to form peaks, but not stiff peaks – you want them to be at medium-stiff peaks, not completely firm.
I had some difficulty finding green tea powder so I used sweet green tea powder instead. This variation was a combination of green tea powder and sugar. I ended up adding an extra tablespoon until the batter became a mint green color.
Since the batter was spread too thin the first time, I decided to make my pan a little smaller by creating a border with foil. This is where I made my mistake (another mistake, yet again). The cake ended up being too thick; you need a fairly large baking sheet pan to create the right thickness.
Once the cake has been baked, roll the cake and let cool. Rolling the cake prior to spreading the cream filling makes it easier to roll once it’s fully cooled. I didn’t have any clean kitchen towels on hand so I simply rolled the cake using the parchment paper it was baked on.
You can choose to fill your green tea roll cake with white chocolate mousse like I did or vanilla whipped cream, chocolate, strawberry, red bean, the list goes on. When preparing the white chocolate whipped cream, make sure to cool the white chocolate before adding it to the whipped cream. If the white chocolate is too hot, it will melt the cream.
Spread the cream filling, roll the cake once more and serve. I will admit, the cake still wasn’t 100% successful since it was too thick, but the flavor was spot on. At least now I know exactly how to approach this cake and can confidently say I will be completely successful next time!
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