Tea-Flavored Rolled Cake

Name: Tea-Flavored Rolled Cake (Ocha no Roru Keiki)
Cuisine: Japanese
Ingredients: 2 large eggs; 6 tablespoons sugar; 1 teaspoon matcha (powdered green tea); 1 teaspoon matcha (powdered green tea); 2½ tablespoons sencha tea leaves; ⅓ cup plus 1 tablespoon cake flour; Apricot jam; 3 tablespoons apricot or other fruit liqueur; 3 tablespoons apricot or other fruit liqueur; 1 cup heavy cream; 2 tablespoons sarashi-an or koshi-an (azuki flour); 2 tablespoons sarashi-an or koshi-an (azuki flour); 2 tablespoons sarashi-an or koshi-an (azuki flour)

Ocha no Roru Keiki

Preparation info

Yields
15 slices

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is a Western-style rolled cake with Japanese ingredients. Tea leaves baked in the sponge cake provide a delightfully different flavor and color. The success of this rolled cake is assured if you use the best-quality green tea leaves, known as sencha.

Ingredients

2 large eggs
6 tablespoons sugar
1 teaspoon matcha

Asia
Japan
Dessert
Cake
Vegetarian

Method

Place a 10-by-12-inch sheet of parchment paper on a baking sheet. Beat the eggs in the top of a double-boiler, incorporating 3 tablespoons of the sugar little by little. Remove the egg mixture from the heat, and continue beating it until firm peaks develop.

Place the oven rack at the highest level in the oven. Preheat the oven to