Matcha Roll Cake with Lavender Filling
This decadent matcha roll cake with lavender filling has a spongy matcha flavored cake base with a smooth and sweet lavender-flavored frosting filling.
Equipment
- 1 Small strainer
Ingredients
Matcha Cake Base
- 4 eggs separated
- 1/2 cup granulated sugar divided
- 1 Tbsp honey
- 1/4 cup milk
- 2 Tbsp vegetable oil
- 2/3 cup flour
- 2 Tbsp matcha powder culinary grade
- 1/2 tsp baking powder
- 1 pinch salt
Lavender Filling
- 2 cups powdered sugar
- 1/2 cup butter softened
- 4 Tbsp milk you may not use all the milk in the end, but start with 4 tablespoons
- 1/2 tsp culinary lavender buds
- 2-3 drops light purple food coloring optional
Instructions
Make Matcha Cake Base
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- Separate egg whites from egg yolks
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt.
- In a large bowl, beat the egg yolks and 1/4 cup of sugar until thick and pale.
- Add the honey, milk, and vegetable oil, and mix until combined.
- Gradually add the dry ingredients to the egg yolk mixture and mix until just combined.
- In a separate large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel (or piece of parchment paper) and dust it generously with powdered sugar.
- When the cake is done, immediately turn it out onto the sugared towel and carefully peel off the parchment paper. Roll the cake up in the towel (starting from a short end) and let it cool completely on a wire rack
Make Lavender Frosting
- Microwave your milk until it starts bubbling (but not bubbling over)
- Soak your lavender buds in the hot milk for 4-5 minutes depending on how rich of a lavender flavor you want. I went with 5 minutes.
- Carefully pour your lavender-infused milk through a strainer to separate out the lavender buds while preserving the lavender-infused milk
- Beat your softened butter and powdered sugar.
- Add in 2 tablespoons of lavender-infused milk. Beat until smooth.
- If texture seems too thick to spread, add more milk a little bit at a time
- Add in purple food coloring if using
Assemble Roll Cake
- Unroll the cooled cake gently and spread the lavender cream evenly over the surface.If your cake breaks a little bit, don’t worry! You can fill it in with frosting. Once you roll the whole thing up, you can strategically place your cake on a plate so that the broken parts are down.
- Carefully re-roll the cake (without the towel) and transfer it to a serving platter.
- Dust with powdered sugar or garnish as desired (e.g., with additional matcha powder or lavender buds).