Hojicha Roll Cake with Mango (Print Version)

Delicate sponge roll with roasted green tea cream and fresh mango for a unique Japanese-inspired dessert.

# What You'll Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 2.8 oz granulated sugar, divided
03 - 2 fl oz whole milk
04 - 1.7 fl oz vegetable oil
05 - 2.5 oz cake flour, sifted
06 - 0.35 oz cornstarch
07 - 1 tbsp hojicha powder
08 - 1/4 tsp salt

→ Hojicha Cream

09 - 6.8 fl oz heavy cream, chilled
10 - 2 tbsp powdered sugar
11 - 2 tsp hojicha powder

→ Filling

12 - 1 ripe mango, peeled and sliced into thin strips

# Directions:

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 1.4 oz sugar until pale and creamy. Add milk and vegetable oil, mixing 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 1.4 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 to 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 Tips:

01 -
  • The sponge stays impossibly tender because you're not overworking it, so every bite melts on your tongue rather than crumbling.
  • Hojicha has this subtle, roasted quality that feels sophisticated without being bitter or overwhelming to anyone unfamiliar with Japanese tea.
  • It's one of those desserts where you can swap the fruit filling based on what's in season, so you'll make it again and again.
02 -
  • The most common mistake is not keeping ingredients cold—cold cream, cold eggs separated right from the fridge, cold bowl—because temperature affects how quickly and stably things whip.
  • Don't be tempted to roll the cake while it's still steaming hot, but also don't wait until it's completely cold and brittle; warm-to-cool is the golden zone where it's flexible enough to roll without cracking.
03 -
  • Use a serrated knife to slice your finished roll cake, and wipe the knife clean between cuts with a warm, damp cloth for neat edges rather than squished or crumbly cross-sections.
  • If your hojicha powder tastes stale or has been sitting open for months, it's worth replacing because oxidized powder tastes flat and muddy rather than fragrant and toasted.
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