Matcha sponge roll w/ whipped coconut cream, dark chocolate & strawberries
18 Jun 2017
This cake ticks so many boxes – easy to make, easy to transport, easy to slice and very easy to eat.
If you have a crappy oven like mine and consider yourself an impatient cook (it bakes in 7-8 minutes), its pretty much a cakewalk
First time using whipped coconut cream and it's outrageous! So good that I'm going to test out different sponge flavours to see what else can go with it. My go-to cake for any occasion.
– 120g plain flour
5g ( 1/2 tsp) baking powder 10 grams (2 heaped tbs) culinary-grade Matcha, I used Matcha Maiden 1 pinch sea salt 5 free range eggs, separated 100g sugar 45ml milk
icing sugar for dusting
Whipped Coconut Cream –
1 can full fat coconut milk (that has been chilled for two days)
1 tbs caster sugar 1 tsp vanilla bean paste Note: Pop bowl and beater in the fridge to chill
Grated dark chocolate (as much as you like)
Line a jelly roll pan or deep baking dish with parchment paper and set aside a clean tea towel. Preheat oven to 200° C.
In a medium sized bowl, sift the flour, baking powder, matcha, and salt. Set aside.
In a separate large bowl, whisk together the egg yolks, sugar, and milk until pale yellow and thick.
In a stand mixer, whisk the egg whites until stiff peaks form.
Add the flour mixture to the yolk mixture and fold until combined. Add in the egg whites in thirds, folding them in each time until just combined. The texture should be light, thick but slightly fluffy.
Pour the batter evenly into the prepared baking pan. Bake for 7 to 8 minutes, until a toothpick comes out clean.
Remove the cake from the oven and run a knife around the edges of the pan to loosen it.
Let cool slightly, this is where I dust the tea towel with icing sugar then turn out onto your prepared tea towel.
Gently remove the parchment paper from it. Starting from the shorter edge, roll the cake into to create a loose log to shape, doing this when the cake is warm avoids cracks.
Allow it to cool completely to room temperature.
Whipped Coconut Cream
Grab your bowl and beaters from the fridge.
Open the tinned coconut milk upside down, the liquid will be on the top and the fat will be at the bottom.
Pour out the liquid and save for another use (I add to smoothies or curries). Scoop the cream out and add to the chilled bowl. Add sugar and vanilla and whip until light and fluffy.
When the cake roll is at room temperature, gently unroll it and move to a sheet of baking paper. Evenly spread the whipped cream across the surface. Grate dark chocolate over and add the sliced strawberries.
Gently and firmly re-roll it and wrap in cling film, pop in the fridge.
Take it out of the fridge to come to room temperature when you're ready to eat.