Matcha Sponge Cake Sushi Rolls with Vanilla Whipped Cream Filling
Disguising my dessert into a sushi roll, so I can make believe that I am eating healthier at the start of the New Year.
For Sushi Roll:
- 3/4 cup all purpose flour
- 1 tablespoon Matcha powder
- 1/4 teaspoon baking powder
- 3 large eggs (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons melted butter
- Pinch of salt
- Confectioner’s sugar
For Sushi Filling:
- 2 cups of chilled heavy whipping cream
- 6 tablespoons powdered sugar
- 1 1/2 teaspoon pure vanilla extract
- 1 vanilla bean (optional)
For Sushi Rolls:
- Preheat oven to 350 degrees F
- Line 9×13 baking pan with parchment paper.
- Grease parchment paper and pan.
- Prep two tea towels or paper towels that are at least 13 inches (length of the pan) and heavily dust confectioner’s sugar (put enough confectioner’s sugar to avoid the sponge cake sticking to the towel while it is setting).
- Set aside an additional set of tea towels or paper towels rolled up and dusted with confectioner’s sugar (this will eventually be used to roll on the inside of the sponge cake after it comes out of the oven, while the sponge cake is cooling down).
- Sift flour, Matcha powder and baking powder into a bowl and place flour mixture on the side.
- In separate bowl, whisk eggs and sugar in a metal bowl over a pot of simmering water on the stove.
- Whisk continuously for a few minutes until the egg mixture is thick and warm to the touch.
- Pour the egg mixture into the bowl of the standing mixer with a whisk attachment.
- Whisk on high speed for a few minutes and add pinch of salt to the mixture.
- Keep mixture on high speed until the egg mixture has cooled down and tripled in volume (the mixture will be similar to the consistency of raw meringue).
- Gently fold in the flour mixture with a rubber spatula (similar to a meringue, the batter is delicate).
- Continue to fold the batter until the green color is fully saturated in the mixture.
- Add the melted butter and continue to fold mixture until fully combined.
- Pour batter into the pan and spread evenly.
- Bake for 8-10 minutes (once the cake is fully cooked, it will spring back when gently pressed down).
- Remove from oven and immediately flip over onto a wire.
- Peel off the parchment paper from the bottom of the cake and use a sharp knife to cut the cake in half length wise (result is to have two long strips).
- Transfer each piece of cake to a tea towel or paper towel that you have prepared with confectioner’s sugar and make sure the side that was on the wire rack is facing up to you (therefore, the side of the cake that was on the wire rack will be rolled to the inner side of the cake so you do not see the lines from the rack in the sushi roll).
- Place the pre-rolled tea towel or paper towel on the inside edge of the cake piece and roll the cake with the tea towel or paper towel on the outside and create a circular roll (this step is crucial to hold the cake in place, so it does not collapse when it is rolled).
- Complete this for both cake pieces and let it set aside until it completely cools – each of these pieces will be the shell of the sushi rolls and the cake will hold the shape once cooled.
- In the standing mixer with whisk attachment, mix together the heavy whipping cream on medium speed until it begins to thicken.
- Add powdered sugar and vanilla to mixture.
- Increase the mixer speed to medium-high and continue to beat until soft peak forms.
- Place in refrigerator until ready to use.
Assemble the Sushi Rolls:
- After the Matcha cakes are completely cooled, gently take off the outer shell tea towel/paper towel.
- Gently unroll the cake by each section to take out the inner tea towel/paper towel (the cake should roll back to roll shape after you take out the inner towels or place in freezer for additional 5-10 minutes to make sure roll is set, but beware that placing the cake in the freezer may dry it out).
- Use either a small rubber spatula or piper to gently pipe the whipped cream filling into the middle of the cake.
- Use a sharp knife to cut the sushi rolls to desired width (pictured are approximately 1 inch) and clean knife after each cut.
- Decorate each roll with red round sprinkles and red sugar crystals to appear like red tobiko on the sushi.
- Alternative option: mix chopped strawberries into the whipped cream to add another dimension to the cake roll and use rubber spatula place the filling into the roll.
**Matcha sponge cake recipe adapted recipe from Sprinkle Bakes