Delicate & Fragrant Hojicha Swiss Roll Recipe
Hojicha Swiss Roll is a delicate and fragrant Japanese-inspired dessert featuring a light, airy chiffon-style sponge cake infused with roasted hojicha tea powder, paired with a silky hojicha cream filling. This roll offers a perfect harmony of sweetness and nuttiness, making it an elegant treat ideal for afternoon tea, special celebrations, or as a refined alternative to traditional matcha desserts.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
For the Sponge Cake:
- 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)
For the Hojicha Cream Filling:
- 200 ml heavy whipping cream
- 1 tbsp sugar
- 1 tsp hojicha powder
- ½ tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper to prepare for baking.
- Prepare the Hojicha Batter: Whisk together the egg yolks with milk, oil, and vanilla extract. Sift in the cake flour and hojicha powder, mixing gently until the batter is smooth and well combined.
- Whip the Egg Whites: In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add half of the sugar (40 g) and continue beating until stiff peaks form, which gives the sponge its airy texture.
- Fold Gently: Fold one-third of the whipped egg whites into the yolk batter to lighten it, then carefully fold in the remaining egg whites until the mixture is even and no streaks remain, taking care to retain as much air as possible.
- Bake: Pour the batter into the prepared baking sheet and smooth the surface evenly. Bake for 12 to 14 minutes or until the cake springs back lightly when touched, indicating it is done.
- Roll While Warm: Remove the cake from the oven and immediately transfer it onto a fresh sheet of parchment paper. Roll the cake gently from one edge while still warm to shape it and prevent cracks. Allow it to cool completely in this rolled form.
- Make the Cream: Whip the heavy cream with sugar, hojicha powder, and vanilla extract until soft peaks form, creating the smooth and fragrant filling.
- Assemble: Carefully unroll the cooled cake, spread the hojicha cream evenly over the surface, and then re-roll the cake gently. Place it in the refrigerator to chill for at least 1 hour before slicing and serving.
Notes
- Roll while warm: This technique prevents the sponge from cracking and helps maintain a smooth, even roll.
- Use cake flour: It ensures the sponge remains soft, light, and tender.
- Flavor variations: Try substituting hojicha powder with matcha, espresso, or cocoa powder for different flavor profiles.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 weeks.
- Serving suggestion: Dust the top with additional hojicha powder or garnish with whipped cream for a beautiful presentation.
Keywords: Hojicha Swiss Roll, Japanese dessert, chiffon sponge cake, hojicha cream, roasted green tea, tea-flavored cake, light sponge cake, tea roll cake
