Hojicha Japanese Roll Cake (Print)

Fluffy Japanese sponge roll with roasted green tea cream and fresh mango filling.

# Components:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 5.6 oz granulated sugar, divided
03 - 2 fl oz whole milk
04 - 1.7 fl oz vegetable oil
05 - 2.5 oz cake flour, sifted
06 - 0.35 oz cornstarch
07 - 1 tablespoon hojicha powder
08 - 1/4 teaspoon salt

→ Hojicha Cream

09 - 6.8 fl oz heavy cream, minimum 35% fat, chilled
10 - 2 tablespoons powdered sugar
11 - 2 teaspoons hojicha powder

→ Filling

12 - 1 ripe mango, peeled and sliced into thin strips

# Directions:

01 - Preheat oven to 340°F. Line a 9 x 13 inch baking tray with parchment paper.
02 - Whisk egg yolks with 2.8 oz sugar in a large bowl until pale and creamy. Add milk and vegetable oil, stirring until smooth.
03 - Sift cake flour, cornstarch, hojicha powder, and salt together. Fold into yolk mixture until just combined.
04 - Beat egg whites in a clean bowl until foamy. Gradually add remaining 2.8 oz sugar and beat to stiff peaks.
05 - Gently fold meringue into yolk-flour mixture in three additions, preserving airiness and avoiding deflation.
06 - Transfer batter to prepared tray, smoothing the surface. Tap tray gently to release air bubbles.
07 - Bake for 13 to 15 minutes until cake springs back when lightly pressed.
08 - Remove from oven while warm. Invert onto fresh parchment paper. Carefully peel off original baking paper and cover loosely with clean kitchen towel. Cool completely.
09 - Whip chilled heavy cream, powdered sugar, and hojicha powder until medium-stiff peaks form.
10 - Once sponge is completely cooled, spread hojicha cream evenly across the surface.
11 - Position mango strips along one short edge. Using parchment as guide, gently roll cake from mango edge, forming tight spiral. Wrap in parchment and refrigerate for minimum 30 minutes to set.
12 - Trim cake ends for clean presentation. Slice and serve with hojicha powder or powdered sugar dusting if desired.

# Expert Advice:

01 -
  • The hojicha cream is absolutely addictive once you taste how the roasted tea deepens and mellows against the light, airy sponge.
  • It looks restaurant-quality impressive but doesn't require any special skills, just patience and a gentle hand.
  • The mango strips add a bright, unexpected burst that makes each bite feel a little bit special.
02 -
  • Overfolding the meringue is the quickest way to deflate your cake and end up with something dense instead of delicate, so fold just until the streaks disappear and stop immediately.
  • The cake must be completely cool before you spread the cream, or the cream will melt and you'll end up with a soggy roll instead of clean slices.
  • Hojicha powder can settle at the bottom of the cream if you don't whip them together from the start, so add both before you begin whipping.
03 -
  • If your kitchen is warm, chill your mixing bowls and beaters before whipping the egg whites—cold equipment makes a dramatic difference in how quickly you reach stiff peaks.
  • The offset spatula is your friend here; it lets you spread the cream and fold the batter with control that a regular spatula simply can't match.
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