Hojicha Japanese Roll Cake (Printable Version)

Light sponge rolled with roasted green tea cream and fresh mango slices for a delightful Japanese-inspired dessert.

# What You Need:

→ Sponge Cake

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→ Hojicha Cream

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→ Filling

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# How-To Steps:

01 - Preheat the oven to 340°F. Line a 9 x 13 inch baking tray with parchment paper.
02 - In a large bowl, whisk egg yolks with 1.5 oz sugar until pale and creamy. Add milk, vegetable oil, and mix until smooth.
03 - Sift together cake flour, cornstarch, hojicha powder, and salt. Fold into the yolk mixture until just combined.
04 - In a clean bowl, beat egg whites until foamy. Gradually add remaining 1.5 oz sugar and beat to stiff peaks.
05 - Gently fold the meringue into the yolk-flour mixture in three additions, being careful not to deflate the batter.
06 - Pour the batter into the prepared tray, smoothing the surface. Tap the tray gently to remove air bubbles.
07 - Bake for 13-15 minutes or until the cake springs back when lightly pressed.
08 - Remove from oven. While still warm, invert the cake onto a fresh sheet of parchment. Carefully peel off the baking paper and cover loosely with a clean kitchen towel. Let cool completely.
09 - Whip chilled heavy cream, powdered sugar, and hojicha powder to medium-stiff peaks.
10 - Once the sponge is cool, spread the hojicha cream evenly over the surface. Arrange mango strips along one short edge.
11 - Using the parchment, gently roll the cake from the edge with mango, forming a tight spiral. Wrap in parchment and chill for at least 30 minutes to set.
12 - Trim the ends for a neat finish and slice to serve.

# Expert Advice:

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  • The roasted, nutty notes of hojicha create a sophisticated flavor that surprises everyone who expects regular green tea
  • That sponge texture is impossibly light yet sturdy enough to hold everything together beautifully
  • Mango adds bright sweetness that balances the earthy cream in the most unexpected way
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  • Rolling the cake while it's still slightly warm will cause cracks, so patience during cooling is absolutely essential
  • Over-whipping the cream makes it grainy and difficult to spread smoothly
  • Learning to fold meringue without deflating it took me three attempts to get right
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  • Use a kitchen scale for the flour, as even small variations can affect the sponge's delicate structure
  • Practice your folding technique on a plain batter first if you're new to sponge cakes
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