Japanese · Dessert
Light Matcha Roll Cake with Whipped Cream
A Japanese-style roll cake built on an airy sponge-cake method, filled with a lightened whipped cream that swaps half the fat for strained Greek yogurt and cuts the sugar with allulose. Fresh strawberries add brightness and keep the filling from feeling diet-food thin, while the sponge itself stays true to the soft, springy texture that defines a classic roll cake.
$1
25 minsPrep
12 minsCook
67 minsTotal
MediumLevel
Nutrition per serving
328Calories
10gProtein
18.3gFat
34.6gCarbs
17.6gSugar
0.7gFiber
86mgSodium
195mgChol
7.7gSat Fat
174mgPotassium
83mgCalcium
1.4mgIron
0.6mcgVitamin B12
13.4mgVitamin C
0gPolyol
5gAllulose
0.3gAlcohol
Goes well with
Sake
local
Matcha Latte
international
vegetarian
sweet-spot
Instructions
1
Preheat oven to 180°C (350°F) and line a baking sheet with parchment, sized to roughly 25cm x 20cm for a thin sponge.
2
Whisk egg yolks with half the sugar until pale, then whisk in skim milk, vegetable oil and vanilla extract until smooth.
3
In a separate clean bowl, whip egg whites to soft peaks, then gradually add remaining sugar and whip to stiff, glossy peaks.
4
Sift cake flour and cornstarch over the yolk mixture and fold in gently, then fold in one-third of the whipped whites to loosen, followed by the rest in two additions.
5
Spread the batter evenly and thinly across the lined sheet and bake for 10-12 minutes until springy and lightly golden.
6
Turn the warm sponge out onto a clean towel dusted lightly with sugar, peel off the parchment, and roll up loosely from the short end with the towel inside; cool completely rolled.
7
Meanwhile, whip the heavy cream to soft peaks, then fold in the strained Greek yogurt and allulose until smooth and billowy.
8
Unroll the cooled sponge gently, spread the yogurt-cream filling evenly leaving a small border, and scatter sliced strawberries over the cream.
9
Re-roll the sponge tightly without the towel this time, wrap in cling film, and chill for at least 30 minutes before slicing into pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 7/81 7/8 eggs, separated (90g)
- 1 oz28g sugar white
- 0.8 oz22g sifted cake flour
- 0.2 oz6g cornstarch
- 0.6 oz18g skim milk
- 0.3 oz8g vegetable oil
- 0.1 oz2g vanilla extract
- 2.1 oz60g strained, whipped with cream greek yogurt
- 1.2 oz35g whipped to soft peaks heavy cream
- 1.6 oz45g sliced strawberry
- 0.4 oz10g allulose
