< back to recipes

Matcha and Sakura Roll

Matcha and Sakura Roll

Soft and delicate Matcha sponge with preserved Sakura blossom roll in a light Sakura flavoured chantilly cream and sliced Strawberries.

Recipe:

Matcha Sponge (25X40)cm

  • 100g Whole egg

  • 90g Egg yolk

  • 10g Vanilla extract

  • 70g Unsalted butter

  • 120g Hong Kong flour

  • 10g Matcha powder

  • 120g Whole milk

  • 110g Egg White

  • 160g Sugar

  • Preserved Sakura blossom*

  1. Preheat oven to 180°C. Combine whole egg, egg yolk and vanilla in a bowl. Beat lightly and set aside.

  2. Place butter in a pot and heat gently until melted. Add flour to melted butter and stir constantly to cook through. Remove from heat once it starts to stick to the bottom of the pot.

  3. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter.

  4. Add milk and mix to fully incorporate. Set aside.

  5. Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat till stiff peak.

  6. Add one third of the meringue to the reserved batter and fold in gently.

  7. Once is fully combined, add the remaining meringue and fold till just incorporated.

  8. Spread mixture evenly onto prepared pan with the preserved sakura blossom* and bake for 20 minutes or until cooked.

  9. When is done, remove from the oven and over turn onto a parchment paper to cool.

Sakura flavoured chantilly cream

  • 300g Cream

  • 30g Mascarpone Cheese

  • 30g Sugar

  • 10g Sakura extract

  1. Combine all the ingredients in a mixing bowl and whisk till stiff peak. Chill.

Assemble

  1. Spread the whipped cream on the cool sponge and layer sliced strawberry all over. Gently roll it up into Swiss roll. Chill to set before serving.