Hojicha Japanese Roll Cake

This Hojicha Roll Cake is a sophisticated Japanese-inspired dessert that blends the deep, earthy aroma of roasted green tea with a light, airy sponge. Filled with a velvety hojicha-infused cream and a hint of vibrant mango, it offers a beautiful balance of smoky and tropical notes.

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Hojicha is made by roasting green tea leaves, resulting in a toasted, caramel-like flavor and a distinctive reddish-brown color. In this roll cake, it creates an elegant profile that is less bitter than matcha, making it an accessible treat for all palates.

Ingredients

• Sponge Cake
• 4 large eggs, separated
• 80 g granulated sugar (divided)
• 60 ml whole milk
• 50 ml vegetable oil
• 70 g cake flour, sifted
• 10 g cornstarch
• 1 tbsp hojicha powder (roasted green tea)
• 1/4 tsp salt
• Hojicha Cream
• 200 ml heavy cream (minimum 35% fat), chilled
• 2 tbsp powdered sugar
• 2 tsp hojicha powder
• Filling (Optional)
• 1 ripe mango, peeled and sliced into thin strips

Instructions

Step 1

Preheat the oven to 170°C (340°F). Line a 23 x 33 cm (9 x 13 in) baking tray with parchment paper.

Step 2

In a large bowl, whisk egg yolks with 40 g sugar until pale and creamy. Add milk, vegetable oil, and mix until smooth.

Step 3

Sift together cake flour, cornstarch, hojicha powder, and salt. Fold into the yolk mixture until just combined.

Step 4

In a clean bowl, beat egg whites until foamy. Gradually add remaining 40 g sugar and beat to stiff peaks.

Step 5

Gently fold the meringue into the yolk-flour mixture in three additions, being careful not to deflate the batter.

Step 6

Pour the batter into the prepared tray, smoothing the surface. Tap the tray gently to remove air bubbles.

Step 7

Bake for 13–15 minutes or until the cake springs back when lightly pressed.

Step 8

Remove from oven. While still warm, invert the cake onto a fresh sheet of parchment. Carefully peel off the baking paper and cover loosely with a clean kitchen towel. Let cool completely.

Step 9

For the hojicha cream: Whip chilled heavy cream, powdered sugar, and hojicha powder to medium-stiff peaks.

Step 10

To assemble: Once the sponge is cool, spread the hojicha cream evenly over the surface. Arrange mango strips along one short edge.

Step 11

Using the parchment, gently roll the cake from the edge with mango, forming a tight spiral. Wrap in parchment and chill for at least 30 minutes to set.

Step 12

Trim the ends for a neat finish and slice to serve.

Zusatztipps für die Zubereitung

Always tap the baking tray against the counter to release large air bubbles before baking to ensure a consistent crumb. For a richer filling with a hint of tang, you can substitute a portion of the heavy cream with mascarpone cheese.

Varianten und Anpassungen

While mango adds a bright tropical note, you can customize the filling by using sliced strawberries or peaches. For a pure tea flavor, the fruit can be omitted entirely.

Serviervorschläge

Serve the cake chilled with a light dusting of hojicha powder or powdered sugar for an elegant presentation. It pairs beautifully with a hot cup of roasted tea or a light latte.

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Each slice of this delightful Hojicha Roll Cake provides approximately 205 calories, 12 g fat, 20 g carbohydrates, and 4 g protein. Please note that this recipe contains eggs, dairy, and wheat. Enjoy this balanced and aromatic treat!

Recipe FAQs

→ What is hojicha powder?

Hojicha is roasted Japanese green tea with a deep, earthy flavor and reddish-brown color. The powder is made from ground roasted tea leaves, similar to matcha but with a milder, less bitter taste profile.

→ Can I make this ahead of time?

Yes, the assembled roll cake can be refrigerated for up to 24 hours. Wrap tightly in parchment or plastic wrap to prevent drying. The flavors often develop and improve after chilling.

→ Why did my cake crack when rolling?

Cracking usually occurs if the cake is overbaked or cools completely before rolling. Roll while still warm and pliable. If cracks form, they can be hidden under a dusting of hojicha or powdered sugar.

→ Can I substitute the mango?

Absolutely. Fresh strawberries, peaches, or even diced kiwi work beautifully. For a purely traditional version, omit fruit entirely and focus on the pure hojicha cream flavor.

→ What if I don't have cake flour?

Make your own by measuring 1 cup of all-purpose flour and removing 2 tablespoons, then replacing with 2 tablespoons of cornstarch. Sift well before using.

→ How do I store leftovers?

Store sliced pieces in an airtight container in the refrigerator for 2-3 days. Bring to room temperature 15 minutes before serving for the best texture and flavor.