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Strawberry and Matcha Roulade
Strawberry and Matcha Roulade
By Morrisons
Published on 25 April 2025
Dig in to our delicious Strawberry and Matcha Roulade Recipe. Matcha pairs well with strawberries, and the combination of vibrant colours really looks like summer.Time and servings
2 hrs 45 minsTotal time
10Servings
30 minsPrep time
12 minsCooking time
Ingredients
- 100g medium-sized strawberries, hulled
- 3 large eggs
- 100g caster sugar, plus2 tbsp for the filling and 3 tbsp for dusting
- 1 tbsp matcha powder
- 1 matcha green tea bag
- 200ml double cream
- 100g plain flour
- ½ tsp baking powder
- Veg oil, for the tin
Method
Step 1
Heat the oven to 200°C/fan 180°C/gas 6. Lightly oil and line the base of a Swiss roll tin. We used the Nutmeg 32cm Swiss roll tray.Step 2
Whisk the eggs and caster sugar for 6 minutes with an electric whisk until doubled in volume, thick and pale. It should leave a ribbon trail on the top of the mixture as you remove the beaters.Step 3
Sieve over the flour, matcha and baking powder, then use a spatula to fold the flour into the batter. Fold the flour in using the edge of the spatula in a cutting movement, rather than beating it in, to keep as much air in the batter as possible.Step 4
Pour into the tin from a low height, trying to knock as little air from the sponge batter as possible. Spread the batter gently to the corners of the tin. Bake for 10-12 mins until golden and springy.Step 5
While baking, put a large clean tea towel on your work surface. Place a layer of baking paper over the top, then sprinkle it with 3 tbsp caster sugar.Step 6
Once the cake has cooked, carefully flip the sponge onto the sugared paper. Remove the baking paper from the base, then using the tea towel to help you, roll up the sponge from the longest side, into a spiral. Don’t roll up the tea towel with it, just use this to help you lift the sponge. Leave to cool completely.Step 7
Put the strawberries into a bowl with the sugar and matcha tea bag and 2 tsp boiling water. Cover and leave to macerate at room temperature for 2 hours. The sugar will draw out the liquid from the strawberries, concentrating their flavour, and coating them in a light matcha tea syrup.Step 8
When you’re ready to assemble, drain the syrup from the strawberries. Add 2 tbsp of the syrup to the cream in a bowl, and whip to soft peaks. Discard the tea bag.Step 9
Carefully unravel the sponge, and using a palette knife, spread an even layer of the cream over the top. Add a layer of the strawberries down the centre from nose to tail, trimming the tails to fit If the strawberries are very pointed.Step 10
Using the paper, wrap the roulade back up without the baking paper, so the strawberries are in the centre. Place seam-side down so it doesn’t unravel. Chill for 15 minutes or until ready to serve. Cut into thick slices to serve.