Hojicha Japanese Sponge Roll (Print Version)

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

# What You'll Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 5/8 cup granulated sugar, divided
03 - 1/4 cup whole milk
04 - 3 tablespoons vegetable oil
05 - 1/2 cup cake flour, sifted
06 - 2 tablespoons cornstarch
07 - 1 tablespoon hojicha powder
08 - 1/4 teaspoon salt

→ Hojicha Cream

09 - 3/4 cup heavy cream, chilled
10 - 2 tablespoons powdered sugar
11 - 2 teaspoons hojicha powder

→ Filling

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

# Steps to Follow:

01 - Preheat oven to 340°F. Line a 9 by 13 inch baking tray with parchment paper.
02 - In a large bowl, whisk egg yolks with 5/16 cup sugar until pale and creamy. Add milk and vegetable oil, mixing until smooth.
03 - Sift together cake flour, cornstarch, hojicha powder, and salt. Fold into the yolk mixture until just combined.
04 - In a clean bowl, beat egg whites until foamy. Gradually add remaining 5/16 cup sugar and beat to stiff peaks.
05 - Gently fold the meringue into the yolk-flour mixture in three additions, being careful not to deflate the batter.
06 - Pour the batter into the prepared tray, smoothing the surface. Tap the tray gently to remove air bubbles.
07 - Bake for 13 to 15 minutes or until the cake springs back when lightly pressed.
08 - 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.
09 - Whip chilled heavy cream, powdered sugar, and hojicha powder to medium-stiff peaks.
10 - Once the sponge is cool, spread the hojicha cream evenly over the surface. Arrange mango strips along one short edge.
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.
12 - Trim the ends for a neat finish and slice to serve.

# Additional Tips::

01 -
  • The hojicha gives you something beyond the usual matcha, offering a roasted, almost nutty depth that feels grown-up and surprising.
  • It's a showstopper that's actually manageable, the kind of dessert that makes people think you spent all day in the kitchen when really you carved out just an hour.
  • That mango addition transforms it from purely nostalgic into something modern, keeping it light and preventing any heaviness even after a full meal.
02 -
  • The moment you beat your egg whites is when the temperature of your kitchen matters most, because cold kitchens and cold equipment make whipping faster and easier than fighting against warmth.
  • Not letting the sponge cool completely before spreading the cream will cause it to melt right through, something I discovered the hard way and will never forget.
  • That final roll needs a gentle confidence, rolling too fast creates cracks but rolling too slowly lets the cream warm and slip, so find your steady pace.
03 -
  • The parchment paper under the rolled cake during refrigeration prevents the seam from sticking to whatever surface it's on, and also gives you an easy way to transfer it to a serving plate.
  • If your hojicha powder clumps when you whip it into the cream, sift it through a fine mesh strainer first so you get a smooth, even color and flavor throughout.
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