A roll cake made with a hojicha tea flavored filling! The roasted, nutty hojicha flavor is nestled inside a light and fluffy lemon cake. It’s one of my favorite cakes of ALL TIME.
Hojicha Cream Filling:
1 Tbsp powdered sugar
125 ml heavy whipping cream
1 Tbsp hojicha powder
45 g cake flour sifted
10 g hojicha powder sifted
3 egg wнιтes room temp
3 egg yolks room temp
½ tsp cream of tartar
30 g granulated sugar
40 g granulated sugar
30 g whole milk
30 g avocado oil
Preheat the oven to 375°F/191°C. Line a 9″ by 13″ baking tray with parchment paper. Set aside.
In the mixing bowl, using a stand mixer whisk the egg wнιтes on low speed until foamy. Add in the cream of tartar. Increase the speed gradually and add in the sugar in small increments.
Whisk until the egg wнιтes reach medium peaks. Set aside.
In a large bowl, add the egg yolks, sugar and beat together.
Next, add in the oil and milk and beat until combined.
Add in the sifted cake flour and hojicha powder, whisk to combine together.
Fold ⅓ of the whipped egg wнιтes into the batter.
Add another ⅓ and continue to fold. Repeat with the remainder of the egg wнιтes, until the batter is light and homogeneous.
Pour the batter to the baking tray and smooth out the top with an offset spatula.
Bake for 13-15 minutes, until the top is dry and springy to the touch.
Remove from the oven and carefully drop it from a height of about 1′.
Transfer the cake over to a cooling rack, with the parchment-side down.
Make the Hojicha Cream:
In a large bowl whisk whipping cream, hojicha powder and sugar until the cream thickens.
Carefully flip the cake onto the new parchment paper, with bottom side facing up. Peel the old parchment paper off the cake.
Spread the hojicha cream over the surface of the cake.
Carefully roll up the cake and seal the ends of the parchment. Place into the fridge to chill for 1-2 hours.
Slice with a serrated knife decorate the cake with fresh fruits and serve.