Скачать или смотреть Matcha Sponge Cake with Seasonal Berries

Matcha addict? 🙋🏻‍♀️ This sweet treat is made with our Pure Organic Matcha, a culinary-grade matcha 🍵 in both the sponge and cream filling.

The cake itself is sturdy yet light and fluffy. Elise has paired the luscious cream with fresh raspberries and a touch of raspberry jam for a tart contrast.

Raspberry Matcha Roulade 🍵

For the sponge:
• 5 egg whites
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 160g caster sugar
• 5 egg yolks
• 140g self-raising flour
• 3 tsp @teadroptea premium matcha
• 20g butter, melted
• 60g yogurt whey (or milk)
• 1 tsp vanilla extract

For the whipped cream:
• 300g cream
• 4 tsp @teadroptea matcha (or to taste)
• 3 tsp icing sugar

Other ingredients:
• Raspberry jam
• Fresh raspberries
• Icing sugar & matcha for dusting

Method:

Start by whipping the egg whites with the cream of tartar and salt in a stand mixer with the whisk attachment. Gradually add the sugar until stiff peaks form.
Add the egg yolks and whip briefly, just until incorporated.
Sift the matcha and flour into the mix and fold gently until combined.
Stir in the melted butter, vanilla, and whey until fully incorporated. Don’t overmix!
Pour the batter onto a lined baking sheet (mine is about 45cm x 30cm). Bake at 170°C for 15-17 minutes or until a skewer can be removed cleanly.
Once baked, carefully roll the sponge into a clean linen tea towel while it’s still warm. Allow it to cool completely while wrapped and rolled.
Whip the cream with matcha and icing sugar until soft peaks form.
Once cooled, carefully unroll the sponge and spread with raspberry jam, whipped cream, and place fresh raspberries along its most curled end (this will be the centre of the roulade).
Roll it back up, then dust with icing sugar and matcha! Serve with extra cream if desired (you may like to make a double batch of matcha cream).

Matcha addict? 🙋🏻‍♀️ This sweet treat is made with our Pure Organic Matcha, a culinary-grade matcha 🍵 in both the sponge and cream filling.

The cake itself is sturdy yet light and fluffy. Elise has paired the luscious cream with fresh raspberries and a touch of raspberry jam for a tart contrast.

Raspberry Matcha Roulade 🍵

For the sponge:
• 5 egg whites
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 160g caster sugar
• 5 egg yolks
• 140g self-raising flour
• 3 tsp @teadroptea premium matcha
• 20g butter, melted
• 60g yogurt whey (or milk)
• 1 tsp vanilla extract

For the whipped cream:
• 300g cream
• 4 tsp @teadroptea matcha (or to taste)
• 3 tsp icing sugar

Other ingredients:
• Raspberry jam
• Fresh raspberries
• Icing sugar & matcha for dusting

Method:

Start by whipping the egg whites with the cream of tartar and salt in a stand mixer with the whisk attachment. Gradually add the sugar until stiff peaks form.
Add the egg yolks and whip briefly, just until incorporated.
Sift the matcha and flour into the mix and fold gently until combined.
Stir in the melted butter, vanilla, and whey until fully incorporated. Don’t overmix!
Pour the batter onto a lined baking sheet (mine is about 45cm x 30cm). Bake at 170°C for 15-17 minutes or until a skewer can be removed cleanly.
Once baked, carefully roll the sponge into a clean linen tea towel while it’s still warm. Allow it to cool completely while wrapped and rolled.
Whip the cream with matcha and icing sugar until soft peaks form.
Once cooled, carefully unroll the sponge and spread with raspberry jam, whipped cream, and place fresh raspberries along its most curled end (this will be the centre of the roulade).
Roll it back up, then dust with icing sugar and matcha! Serve with extra cream if desired (you may like to make a double batch of matcha cream).

🎥 Elise Pulbrook
#MatchaRoulade #TeaDrop #MatchaLovers #Ad #BakingWithMatcha #RaspberryDessert #QuickBakes #MumLife #BakingTips #MatchaDesserts #Masterchef #Recipeshare
#MatchaRoulade #TeaDrop #MatchaLovers #Ad #BakingWithMatcha #RaspberryDessert #QuickBakes #MumLife #BakingTips #MatchaDesserts #Masterchef #Recipeshare