Matcha Roll Cake (말차 롤케이크)

Here's a recipe for making Matcha Roll Cake, a delicious and visually appealing dessert that features the popular Japanese green tea powder, matcha, in a soft and light sponge cake rolled with a creamy filling.

Ingredients: 

For the sponge cake:

1. 4 large eggs, separated
2. 1/2 cup granulated sugar
3. 1/2 cup all-purpose flour
4. 2 tablespoons matcha powder
5. 1/4 teaspoon baking powder
6. 1/4 teaspoon salt
7. 1/4 cup milk
8. 1/4 cup unsalted butter, melted

For the filling:

1. 1 cup heavy cream
2. 1/4 cup powdered sugar
3. 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C) and line a jelly roll pan with parchment paper, leaving an overhang on all sides for easy removal.
2. In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
3. Gradually add the dry ingredient mixture into the egg yolk mixture, alternating with the milk, and mix until just combined.
4. Stir in the melted butter until the batter is smooth and well-incorporated.
5. In another clean mixing bowl, beat the egg whites with a whisk or an electric mixer until stiff peaks form.
6. Delicately overlay the beaten egg whites into the hitter until no streaks remain.
7. Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
8. Bake the sponge cake in the preheated oven for about 12-15 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
9. Remove the sponge cake from the oven and let it cool in the pan for 5 minutes.
10. Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a clean surface.
11. Strip off the material paper from the lower part of the cake.
12. While the cake is still warm, roll it up tightly along the longer side, using the parchment paper to help you, and let it cool completely in the rolled-up shape.

For the filling: 

1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.Carefully unroll the cooled sponge cake and spread the whipped cream filling evenly over the surface.
2. Gently roll up the cake again, this time without the parchment paper, and transfer it to a serving platter with the seam side down.
3. Refrigerate the Matcha Roll Cake for at least 2 hours to allow the filling to set.
4. Before serving, you can dust the top with additional matcha powder or powdered sugar, if desired.
5. Slice the Matcha Roll Cake into rounds and serve.

Enjoy your homemade Matcha Roll Cake! This delicate and delicious dessert is perfect for matcha lovers and makes a beautiful centerpiece for any special occasion. The soft and light sponge cake pairs perfectly with the creamy whipped cream filling, creating a harmonious balance of flavors.