At Tea Drop, we source our Pure Organic Matcha from the finest tea fields in Japan, ensuring the highest quality for both drinking and culinary applications. Our matcha is stone-ground to preserve its delicate flavours and nutrients, making it perfect for incorporating into desserts, smoothies, or even savoury dishes. Whether you’re crafting a matcha-infused sponge cake, a creamy matcha latte, or a matcha panna cotta, our premium culinary matcha is designed to enhance your creations with its distinctively smooth yet robust taste.
Now, let’s put that matcha to good use with this stunning Raspberry Matcha Roulade.
We’ve partnered with MasterChef Semifinalist Elise Pulbrook to share this sensational summer recipe. Combining Elise’s culinary expertise with the premium quality of our Tea Drop Pure Organic Matcha, a culinary grade matcha, this tropical creation is sure to keep you cool while impressing your taste buds.
Raspberry Matcha Roulade Recipe
Ingredients
For the sponge:
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5 egg whites
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1/4 tsp cream of tartar
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1/4 tsp salt
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160g caster sugar
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5 egg yolks
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140g self-raising flour
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20g butter, melted
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60g yogurt whey (or milk)
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1 tsp vanilla extract
For the whipped matcha cream:
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300g cream
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4 tsp Tea Drop Premium Culinary Matcha (or to taste)
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3 tsp icing sugar
Other ingredients:
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Raspberry jam
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Fresh raspberries
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Icing sugar & matcha for dusting
Method
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Whip the egg whites with cream of tartar and salt in a stand mixer until foamy. Gradually add the sugar and continue whipping until stiff peaks form.
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Add the egg yolks and whip briefly, just until incorporated.
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Sift the matcha and flour into the mixture and fold gently until combined.
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Stir in the melted butter, vanilla, and yogurt whey until fully incorporated. Be careful not to overmix.
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Pour the batter onto a lined baking sheet (approximately 45cm x 30cm). Bake at 170°C for 15-17 minutes, or until a skewer comes out clean.
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Once baked, carefully roll the sponge into a clean linen tea towel while still warm. Allow it to cool completely while wrapped and rolled.
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Whip the cream with matcha and icing sugar until soft peaks form.
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Once cooled, carefully unroll the sponge and spread a layer of raspberry jam, followed by the whipped matcha cream. Place fresh raspberries along the curled end to create a vibrant centre.
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Roll it back up, then dust with icing sugar and matcha for a beautiful finish! Serve with extra cream if desired.
This Raspberry Matcha Roulade is a delightful fusion of flavours and textures. The light, fluffy sponge perfectly balances the richness of the matcha cream, while the raspberries add a refreshing tartness. Whether you’re a matcha aficionado or new to baking with tea, this recipe is an easy yet impressive way to explore the versatility of Tea Drop’s Culinary Matcha.
Ready to bake? Grab your matcha, roll up your sleeves, and treat yourself to a slice of matcha heaven
