Dessert

Delicate & Fragrant Hojicha Swiss Roll Recipe

Name: Delicate & Fragrant Hojicha Swiss Roll Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 2 h 10 min
Cuisine: Japanese
Ingredients: 4 large eggs, separated; 80 g granulated sugar, divided (40 g for yolks, 40 g for whites); 60 ml milk; 40 ml neutral oil (vegetable or canola); 10 g hojicha powder (roasted green tea powder); 60 g cake flour; ½ tsp vanilla extract (optional); ½ tsp cream of tartar (optional); 200 ml heavy whipping cream; 1 tbsp sugar; 1 tsp hojicha powder; ½ tsp vanilla extract

Byluca Carter November 20, 2025November 20, 2025

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Introduction

The Hojicha Swiss Roll is a delicate Japanese-inspired dessert that combines a light chiffon sponge with a creamy hojicha-flavored filling. Infused with the warm, roasted notes of hojicha tea, this elegant roll is perfect for afternoon tea or special occasions.

A green matcha roll cake slice sits centered on a white plate, showing three layers: a soft, spongy green outer layer, a thick white cream filling inside, and a fresh red strawberry embedded in the cream. On top of the cake slice is a dollop of white cream with a red strawberry dusted lightly with powdered sugar. Around the plate are a few more strawberries and a gold fork to the right of the cake. The plate rests on a white marbled surface with another similar cake and cups with brown liquid blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, separated
80 g granulated sugar, divided (40 g for yolks, 40 g for whites)

60 ml milk
40 ml neutral oil (vegetable or canola)

10 g hojicha powder (roasted green tea powder)
60 g cake flour

½ tsp vanilla extract (optional)
½ tsp cream of tartar (optional)
200 ml heavy whipping cream

1 tbsp sugar
1 tsp hojicha powder
½ tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.
Step 2: In a bowl, whisk the egg yolks with milk, oil, and vanilla extract. Sift in the cake flour and hojicha powder, then mix until smooth.
Step 3: In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add 40 g of sugar and beat until stiff peaks form.

Step 4: Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining egg whites until no streaks remain.
Step 5: Pour the batter into the prepared pan, smooth the surface, and bake for 12–14 minutes until the cake springs back when touched.
Step 6: Remove the cake from the pan, place it on parchment paper, and roll gently while still warm to prevent cracks. Let it cool completely.

Step 7: To make the filling, whip the heavy cream with sugar, hojicha powder, and vanilla extract until soft peaks form.
Step 8: Unroll the cooled cake, spread the hojicha cream evenly, then carefully re-roll it. Chill the roll in the refrigerator for at least 1 hour before slicing.

Tips & Variations

Rolling the cake while warm helps prevent cracks and keeps the roll shape intact.

Using cake flour ensures the sponge stays soft and airy.
Swap hojicha powder with matcha, espresso, or cocoa powder for different flavor profiles.

Storage

Store the Hojicha Swiss Roll in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 weeks. Thaw in the refrigerator before serving and gently re-whip the cream if needed.