Hojicha Roll Cake (Printable)

Fluffy sponge roll with roasted green tea cream and fresh mango filling

# What You'll Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 5.6 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

# How To Make It:

01 - Preheat oven to 340°F. Line a 9 x 13 inch baking tray with parchment paper.
02 - In a large bowl, whisk egg yolks with 2.8 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 2.8 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 and smooth 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 Suggestions:

01 -
  • The hojicha flavor is sophisticated without being intimidating—it's toasty and gentle, like autumn wrapped in cake.
  • Mango adds a surprising brightness that makes the whole thing feel fresher than you'd expect from something so rich.
  • It's impressive enough for guests but actually quite forgiving if you're patient with the folding step.
02 -
  • The temperature of your ingredients matters more than you think—cold cream whips quickly, room-temperature eggs whip beautifully, and a warm cake rolls without cracking, so plan accordingly.
  • If your rolled cake cracks, don't panic; spread a little extra cream over the crack and it disappears entirely once you dust it with hojicha powder.
  • Hojicha powder can settle and clump during storage, so always sift it with your dry ingredients rather than whisking it directly into the cream.
03 -
  • If you don't have hojicha powder, you can steep hojicha tea leaves in warm cream for five minutes, then strain and chill before whipping, though the texture will be slightly lighter.
  • A bench scraper or offset spatula makes spreading the cream infinitely easier and gives you a more even layer, which affects how beautifully the cake rolls.
  • Dusting the finished cake with extra hojicha powder just before serving makes it look professionally made and deepens the flavor with every bite.
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