Elegantly Delicious Black Sesame Matcha Roulades (Recipe)

Black Sesame Matcha Roulade

Black Sesame Matcha Roulade

A gorgeous roulade flavored with vibrant, fresh Matcha powder

This recipe for black sesame matcha roulades is perfect to make when you’re planning for company because you can prepare it and then save it. It lasts well in the refrigerator for several days, and even requires, at least, five hours of chill time before serving.

It’s a beautiful matcha cake, and it tastes even better. The cake of a roulade is sweet, light, fluffy, and spongy—and the whipped cream flavors are prominent and delectable. The purple roulade is flavored with lavender extract, giving the cake a distinctive floral accent, and the green roulade is flavored with vibrant, fresh matcha tea powder.

Aesthetically, the black sesame matcha roulades is eye-pleasing and intriguing: pairing pastel colors with black sesame is instantly exotic and chic. It’s also perfect to serve with a classic matcha green tea latte!

Using Matcha green tea powder also unlocks your physical and mental potential. It’s a natural energy-booster, immune system booster, and also helps with concentration, creativity, memory, and relaxation.

Make a lasting impression with amazing black sesame roulades. Elegant and unusual, it makes for a truly enchanting centerpiece, and the health benefits to using matcha are huge.

Black Sesame Matcha Roulades Recipe


Prep time: 15 mins Cook time: 15 mins Total time: 30 minsBlack Sesame Matcha Roulades

    Ingredients

    (cake)

  • 1 1/2 cup ground black sesame
  • 1 cup cake flour
  • 1 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 4 eggs, yolks separated from whites in different bowls
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon meringue powder
  • (filling)

  • 2 cups heavy whipping cream
  • 1/2 teaspoon lavender extract, plus a few dabs of violet food coloring
  • 2 packets of whipped cream stabilizer
  • 2-3 tablespoons Epic Matcha green tea powder
    Directions

  1. Preheat oven to 350° and line the jelly roll pan with the parchment.
  2. Mix together egg yolks, water, oil, and vanilla extract in a large bowl with a whisk until evenly incorporated. In another bowl, mix together black sesame, cake flour, sugar, and salt.
  3. In the bowl of a stand mixer or other large bowl, place the egg whites, cream of tartar, and meringue powder. Mix this on medium-high speed until you get a stiff peak to the egg whites (takes five to seven minutes).
  4. Gradually add dry ingredients to the wet egg yolk mixture until evenly blended. Add half of the egg white mixture on top of the mixed black sesame batter and lightly fold in using a “J” stroke using a rubber spatula. Add the second half of the egg whites and fold in until the mixture is just barely consistent.
  5. Pour the batter into the parchment-lined pan and spread out until the batter is even within the pan.
  6. Bake for about 15 minutes, or until a toothpick comes out clean. Cool the pan to room temperature.
  7. While the pan is cooling, prepare the whipped cream filling for the matcha roulade. Put one cup of heavy cream in a medium bowl and scatter one package of stabilizer powder on top. Using the stand mixer or handheld mixer, whip the cream until you get soft peaks, then add the Matcha green tea powder and whip into a stiff peak. Set aside to chill in the refrigerator.
  8. Repeat step #6 until you get soft peaks of whipped cream, then add the lavender extract, and again whip to a stiff peak. Set aside to chill in the refrigerator.
  9. With serrated knife, trim dry edges off of the cake, then cut the cake in half to form two 12 x 9-inch rectangles, making sure to cut the bottom parchment under the cake as well.
  10. Evenly spread Matcha whipped cream on one piece of the cake, then roll into a roulade using the parchment-lined base to aid in the rolling process. Repeat this process with the second piece of cake using the lavender whipped cream.
  11. Wrap roulades tightly in clear plastic wrap and chill in the refrigerator for at least 5 hours before slicing and serving.

Yield 2-9” inch rolled cakes

 
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