Description
This soft, fluffy hojicha swiss roll is filled with lightly sweetened whipped cream and tastes like toasted, caramel-kissed green tea. The Japanese sponge cake stays light and pillowy, and the damp towel rolling trick keeps it from cracking. Easier than it looks.
Ingredients
Cake:
- 4 large egg yolks, room temperature
- 1/2 cup (100 grams) granulated sugar, divided
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup (50 grams) neutral oil
- 3 tablespoons (45 grams) whole milk
- 1/2 cup (60 grams) cake flour
- 1/2 teaspoon baking powder
- 2 tablespoons (12 grams) hojicha powder
- 4 large egg whites, room temperature
- 1/4 teaspoon lemon juice or cream of tartar
Cream:
- 1 1/4 cups (300 grams) heavy cream
- 1 teaspoon vanilla extract
- 4 tablespoons (50 grams) granulated sugar
Instructions
Cake:
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking tray with parchment paper.
- In a large bowl, whisk together the egg yolks, 1/4 cup (50 grams) of the sugar, salt, vanilla extract, oil, and milk until smooth.
- Sift the cake flour, baking powder, and hojicha powder into the bowl and mix until just combined. Check for any flour pockets hiding at the bottom.
- In a medium bowl, beat the egg whites with an electric mixer until frothy. Add the lemon juice, then gradually add the remaining 1/4 cup (50 grams) sugar while continuing to beat until you get stiff peaks.
- Using a spatula, gently fold one-third of the meringue into the egg yolk mixture using a “J” motion and scraping the sides of the bowl. Don’t knock all the air out. Repeat with the remaining meringue in two more additions.
- Pour the batter into your prepared tray and spread it evenly into the corners. Drop the tray on your counter a couple times to pop any big air bubbles.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Immediately flip the baked cake onto a large damp kitchen towel. Gently peel off the parchment paper.
- Starting from the short side, roll the cake up with the towel — not too tight or you’ll crack it. Let it cool completely seam-side down.
Cream:
- In a medium bowl or stand mixer with the whisk attachment, beat the heavy cream, vanilla extract, and sugar until stiff peaks form.
Assembly:
- Unroll the cooled cake from the towel and transfer it onto a piece of plastic wrap longer than the cake. Trim off about 1/2 inch from each end.
- Spread the whipped cream evenly over the cake, leaving a 1-inch margin at the far short end.
- Roll the cake toward the empty margin. Once fully rolled with the seam facing down, bring the plastic wrap over to cover the roll completely.
- Use a bench scraper or ruler to push the plastic wrap toward the roll, tightening and securing it. Tape the wrap closed.
- Chill in the fridge for at least 1 hour before slicing and serving.
Notes
The damp towel trick is crucial! It keeps the cake from cracking when you roll it warm. If your cake does crack a bit, don’t panic. The cream filling and a good chill will help hold everything together.
Hojicha’s toasty, almost caramel-like flavour pairs beautifully with plain whipped cream, but if you want to lean in harder, add a teaspoon of hojicha powder to the cream.
Room temperature eggs really matter here. Cold eggs won’t whip up as nicely, and your meringue won’t get as fluffy.
- Prep Time: 2 hours
- Cook Time: 15 mins