Ingredients
Method
Preparation
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk eggs and granulated sugar together until pale and fluffy. Add vanilla extract and mix well.
- Sift in the cake flour, matcha powder, baking powder, and salt. Gently fold until just combined.
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until lightly golden.
- Remove from the oven and let cool slightly, then carefully roll the cake with the parchment paper.
Filling and Assembly
- For the filling, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the strawberry puree.
- Unroll the cooled cake and spread the strawberry cream evenly over the surface.
- Roll the cake back up without the parchment paper and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours.
Serving
- Slice, decorate with fresh strawberry slices, and serve.
Notes
Let your cake cool completely before filling for easier rolling. You can also infuse the cream with coconut or almond extract for a unique flavor twist.
