Raspberry Matcha Roll Cake
Why You’ll Love This Raspberry Matcha Cake:
How to Make a Matcha Roll Cake:
Tips for Success:
How to Prep and Serve This Raspberry Matcha Cake:
Raspberry Matcha Roll Cake
This beautiful matcha sponge roll cake is filled with Bonne Maman Raspberry Preserves and a raspberry whipped cream filling. A festive spring time dessert! This cake texture is best served the day it is baked and assembled, but can be prepared the day before as well. The matcha will actually develop and deepen with time. Well wrapped, the cake will keep in the refrigerator for up 3 to 4 days.
Ingredients
Matcha Sponge Cake:
- 1 cup (120 grams) cake flour, sifted (*to measure properly, fluff the bag of flour well then scoop, then level)
- 2 tablespoons (10 grams) culinary grade matcha
- 1/4 teaspoon salt
- 6 large eggs, separated and at room temperature
- 1 cup (200 grams) granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- roughly 1/2 cup (60 grams) confectioner’s sugar, for rolling the cake
Raspberry Cream Filling:
- 2/3 cup (215 grams) Bonne Maman Raspberry Preserves
- 2/3 cup (160 mL) chilled heavy cream
- 3 tablespoons (24 grams) confectioner’s sugar
- 1/2 teaspoon pure vanilla extract
- 1 package (6 ounces) raspberries, plus more for garnishing
For Garnishing:
- confectioner's sugar, for dusting
Instructions
For the Cake:
- Preheat the oven to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
- Sift together the cake flour, matcha, and salt. Set aside.
- Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in 1/2 cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the peak should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.
- Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining 1/2 cup (100 grams) granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Repeat with two more additions of the beaten egg whites, gently folding them in with a large spatula. Be careful not to deflate the egg whites by over mixing.
- Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
- Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust with confectioner’s sugar.
- As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper. Dust the cake with another thin layer of powdered sugar. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is just room temperature.
For the Filling:
- Unroll the cake so that it lays completely flat. Using an offset spatula, spread the Bonne Maman Raspberry Preserves into a very thin layer on the cake.
- In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat over low speed, starting at slow speed and increasing to medium high, until thick and medium peaks form. The whipped cream should be on the slightly thicker side, as it will hold better in the final cake. Gently fold the mashed raspberries into the cream.
- Spread the raspberry cream into an even, thin layer on the cake, leaving about a 3/4-inch border on all sides. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Gently place the cake seam-side down on a long serving platter (or small sheet pan) and cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving). This will help set the cream and filling, and ensure it slices more cleanly.
- Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake and berries generously with confectioner’s sugar and serve immediately.
Notes
This cake texture is best served the day it is baked and assembled, but can be prepared the day before as well. The matcha will actually develop and deepen with time. Well wrapped, the cake will keep in the refrigerator for up 3 to 4 days.
Tips for Success:
- It is important to invert and roll the sponge cake immediately once it is removed from the oven. This helps create muscle memory in the cake, and prevents splitting and tearing during cake assembly.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 402Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 120mgSodium: 109mgCarbohydrates: 71gFiber: 1gSugar: 47gProtein: 6g
Oh my gosh! I love this cake so much. Love the flavor profile and the contrast of colors! Gorgeous photos as well!
Yay! Thank you!
Your swirl game is ON POINT. And you can’t go wrong with Bonne Maman.
Thank you so much Jo!
I made this last night and it turned out beautifully and tasted delicious! The only criticism was that the cake was a little spongey. Any tips to prevent that from happening?
Hi Michelle! Glad to hear that you enjoyed the cake! Did you make it far in advance or leave it to cool for too long in the linen? Alternatively, if the jam layer was a bit too thick, it can get spongier as it sits in the fridge. The cake is fairly dry so it is supposed to absorb some of the flavors of the preserves and filling, but if it is getting wet, it might be an indication that the cake could also have been a bit underbaked as well?
Thank you so much! I love Bonne Maman and am so happy to hear that you love it too!
The cake was absolutely delicious, the steps were clear and easy to follow. I might have squeezed it too much when I rolled it in my kitchen towel it became a tad dense, We enjoyed it with our afternoon tea. Thank you so much Laura
So delish!! I’m avoiding sugar right now, but am a sweets junky so it’s been HARD!!! I made this recipe but with stevia powered “sugar”, and monkfriut sweetener in place of the regular sugar…YUM & HEALTHY!!! Followed recipe as otherwise directed and it came out great, thanks for sharing!!!
Wow! Glad to hear it worked out with all of your substitutions!