Description
This Matcha Crepe Roll Cake is a delicate, melt-in-your-mouth dessert combining the earthy flavor of matcha with soft, thin crepes and a rich whipped cream filling. Perfect for tea lovers or anyone seeking a light yet indulgent Japanese-inspired treat, this cake is as beautiful as it is delicious.
Ingredients
Scale
For the Crepe Batter:
- 1 cup cake flour (for soft, tender crepes)
- 2 tablespoons matcha powder (high-quality, for best flavor)
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups whole milk
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
For the Cream Filling:
- 1 cup heavy cream (35% fat or higher)
- 3 tablespoons powdered sugar
- 1 teaspoon matcha powder (for added flavor and color)
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Powdered sugar
- Extra matcha powder
- Fresh berries
Instructions
Prepare the Crepe Batter:
- In a large bowl, sift the cake flour, matcha powder, sugar, and salt together.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined.
- Gradually add the wet mixture to the dry ingredients, whisking until smooth and lump-free.
- Cover the batter and refrigerate for 30 minutes to allow the batter to rest.
Cook the Crepes:
- Heat a non-stick pan over medium heat. Lightly grease the pan with butter.
- Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly.
- Cook for 1-2 minutes or until the edges lift slightly. Flip and cook for another 30 seconds.
- Repeat with the remaining batter until you have 15-18 crepes. Allow them to cool completely.
Prepare the Cream Filling:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, matcha powder, and vanilla extract until stiff peaks form.
Assemble the Roll Cake:
- Lay a sheet of parchment paper on your work surface.
- Arrange the crepes in a slightly overlapping row. Spread an even layer of whipped cream across the crepes.
- Carefully roll the crepes into a tight log, using the parchment paper to help.
- Wrap the rolled cake tightly in the parchment paper and refrigerate for at least 3 hours to set.
Serve:
- Slice into 1-inch thick pieces and dust with powdered sugar or matcha powder for an elegant finish. Add fresh berries for a decorative touch.
Notes
- For a smoother batter, blend the crepe mixture in a blender.
- If a crepe becomes dry, lightly brush it with milk to soften before rolling.
- For extra flavor, try adding fruit purees like raspberry or mango between the crepe layers.
- Store the Matcha Crepe Roll Cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Cuisine: Japanese
Nutrition
- Calories: 350 kcal
- Fat: 20 g
- Carbohydrates: 36 g
- Protein: 6 g