Hawaiian Coconut Tree Matcha Roll Cake
A decorated cake roll with a matcha cake base, featuring hand-painted Hawaiian coconut tree designs.
Ingredients
eggs (separated for later use)
4 (separate into 1 egg white, 3 egg whites and 3 egg yolks for later use, 1 egg yolk is unused)
fine granulated sugar
65 g
water
50 ml
salad oil
40 ml
vanilla extract
a pinch
cake flour (for cake body)
80 g
cake flour (for pattern)
1 tsp
cornstarch
1 tsp
matcha powder (for pattern)
1 tsp
matcha powder (dissolve in 20 ml hot water)
2 tsp
coarse granulated sugar (for syrup)
10 g
hot water (for syrup)
20 ml
heavy cream
150 ml
fine granulated sugar (for heavy cream)
14 g
Instructions
1
Make egg yolk batter
Put 3 egg yolks and 1/2 of the fine granulated sugar into a mixing bowl, beat with an electric hand mixer until pale and frothy. Add water, salad oil and vanilla extract in order, mix well, then sift in cake flour and stir until fully combined.
2
Prepare pattern batter
Take 2 tsp of egg yolk batter into a small bowl, add 1 tsp of cake flour and mix well (white batter). Take another 2 tsp of egg yolk batter into a different small bowl, add 1 tsp of matcha powder and mix well (green batter).
3
Make meringue
Put 1 egg white into a mixing bowl, lightly beat with an electric hand mixer until foamy. Finally add a pinch of cornstarch, beat until stiff peaks form when lifting the mixer.
4
Mix pattern batter
Take 1/4 of the meringue, add to the white batter bowl and mix well. Take another 1/4 of meringue, add to the green batter bowl and mix well. Spoon each into separate cone-shaped pastry bags.
5
Bake patterns
Line a baking tray with parchment paper, bake patterns in 2 rounds: first use green batter to draw green leaves, bake for 1 minute; second use white batter to draw white leaves, bake for 1 minute.
6
Make matcha cake body
Dissolve matcha powder in hot water, pour into the remaining egg yolk batter from step 1 and mix well. Beat egg white to soft peaks, add the remaining meringue from step 3, continue beating to stiff peaks, then add the remaining fine granulated sugar from step 1 (about 30 g), beat until glossy, then add the remaining cornstarch and mix well.
7
Pour in batter
Add the meringue from step 6 to the matcha egg yolk batter in 3 batches, stir well until the batter is smooth, then pour into the baking tray with the baked patterns.
8
Bake
Place the baking tray in the oven and bake at 170°C for 14 minutes.
9
Cool cake body
Cover the surface of the cake body with parchment paper, invert the baking tray onto a cooling rack, lift off the tray and release the cake body. Immediately peel off the parchment paper from the surface, cover the cake body again and let it cool.
10
Whip heavy cream
Whip heavy cream and fine granulated sugar together until stiff peaks form.
11
Make syrup
Stir coarse granulated sugar and hot water together until dissolved, let cool.
12
Roll cake
Place the cake body pattern-side down on parchment paper, brush the surface with syrup, then spread with whipped heavy cream. Lift the side of the cake body closest to you together with the parchment paper, pull the cake body forward and press to wrap tightly, continue rolling forward into a cake roll, refrigerate for at least 1 hour before serving.
