Nothing beats a freshly baked cake and the smell that fills the kitchen while the cake is in the oven. Homemade is always better, you can taste how much time and love goes into such a pastry. :-)
Last weekend I went back to work in the kitchen and conjured up this delicious homemade cake roll with matcha and lemon filling on the table. The combination of matcha and lemon is wonderfully refreshing. Be sure to try this recipe, it's one of my favorites!
What do you need for the cake roll?
(Recipe for a cake for 8 people)
- 125 gr + 2 tablespoons wheat flour and some extra to sprinkle on the cake afterwards.
- 125 gr granulated sugar and some extra sugar (also for sprinkling over the cake).
- 3 eggs
- 1 tablespoon of matcha
- 1 tablespoon of lukewarm water
Ingredients for the filling
- 3 dl whipped cream
- 4 tablespoons of lemon curd. Of course we also make these ourselves with 2 eggs, 175 g sugar, 115 g unsalted butter, the juice of 2 lemons (and some zest) and half a tablespoon of corn starch. Do you have lemon curd left over afterwards? You can also use this delicious English specialty in other desserts or even spread it on your sandwiches.
How do you make the cake roll?
- First preheat the oven to 200 degrees. Grease a baking tin (33x23 cm) and line it with baking paper. You also brush the paper with oil and sprinkle with some flour and granulated sugar.
- Put the eggs and sugar together in a bowl. Beat it with a mixer until thick. It should leave a trace when you lift the beater, so you know the mixture is firm enough. This step requires some patience, so you may need to mix for about ten minutes.
- Sift the flour into another bowl and stir in the matcha powder. Add half to the cake mixture, mix well with a figure-eight movement. Repeat with the remaining flour. Then mix in the water as well.
- Pour the mixture into the baking tin and make sure it is evenly distributed in the corners.
- Bake the cake for about 10 to 12 minutes. Make sure it has risen and the cake feels firm.
- Place a damp tea towel on the table and place a large sheet of baking paper on top. Sprinkle this with sugar.
- Use a knife to loosen the cake from the tin. Carefully turn the cake onto the baking paper.
- Carefully peel off the parchment paper and trim the edges of the cake. Place another piece of parchment paper on top so that you can roll up the cake from the short sides, using the paper and tea towel underneath the cake. The damp tea towel under the cake will help prevent cracking.
- Meanwhile, make the lemon curd. Beat the eggs in a saucepan with the lemon juice, grated zest, sugar and corn starch. Add the butter in pieces and keep stirring while the mixture heats and thickens. Then pour the mixture into jars.
- Whip the whipped cream stiff in a bowl. Mix in the lemon curd loosely (so that you get a marble effect).
- After cooling, roll out the cake and cover with the filling. Leave a bit free along the edges. Then gently roll the cake up again (so that it does not break) and place the cake with the seam down on a plate or dish. Sprinkle with sugar and then the enjoyment can begin! ;)
This cake roll not only looks fantastic, the taste is delicious! It is popular with young and old. Will you try this recipe yourself? Feel free to share your photos with the hashtag #joyofmatcha on social media.
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