Matcha roulade

Name: Matcha roulade
Ingredients: 2 tsp matcha powder (OMGTea Japanese Matcha Tea was used in this recipe); 1 tbsp hot water; 3 large free-range eggs; 80 g caster sugar, plus extra for sprinkling; 80 g plain flour; a pinch of salt; 200 g mascarpone or cream cheese; finely grated zest of 2 limes; 20 ml lime juice; 30 g caster sugar; 200 ml double cream; 30 g shelled pistachio nuts, finely chopped, plus extra for decoration

With a creamy and nutty filling balanced against the flavour of the matcha, this roulade makes a tasty dessert! Try it now!

Brought to you by Lakeland

Fancy a slice of matcha roulade by Lakeland?

We certainly do! With a creamy and nutty filling balanced against the flavour of the matcha, this roulade makes a tasty dessert!

Tip! Cover and refrigerate for up to 2 days, though serve at room temperature to enjoy it at its best.
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Servings

Ingredients

For the sponge

2 tsp matcha powder (OMGTea Japanese Matcha Tea was used in this recipe)
1 tbsp hot water
3 large free-range eggs
80 g caster sugar, plus extra for sprinkling
80 g plain flour
a pinch of salt

For the filling

200 g mascarpone or cream cheese
finely grated zest of 2 limes
20 ml lime juice
30 g caster sugar
200 ml double cream
30 g shelled pistachio nuts, finely chopped, plus extra for decoration

Instructions

Preheat the oven to 200°C/Gas Mark 6. Grease and line a Lakeland Swiss Roll Tin with non-stick baking parchment.

Blend the matcha powder with the hot water to make a smooth paste. Whisk the eggs and sugar together in a large mixing bowl with a handheld electric mixer, whisking for 3-4 minutes at high speed until very thick and mousse-like. Add the matcha paste and whisk briefly to combine.

Sift in the flour and salt and fold in gently with a large metal spoon to retain as much of the air as possible. Transfer to the prepared tin and level the surface. Bake for 7-8 minutes until firm. Cool for 1-2 minutes, then flip over onto a large piece of baking parchment sprinkled with caster sugar. Remove the lining parchment carefully, then cover the cake with a clean cloth or a fresh piece of baking parchment while it cools.

Make the filling by mixing the mascarpone or cream cheese with the lime zest, lime juice and caster sugar. Whip the cream until thick, then fold into the cheese mixture. Spread over the cooled cake and sprinkle the pistachios on top. Roll up from one short end. Serve decorated with any leftover filling and chopped pistachios.