Hojicha Roll Cake (Printable)

Light Japanese sponge roll filled with fragrant roasted green tea cream and fresh mango slices.

# What You’ll Use:

→ 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, minimum 35% fat
10 - 2 tbsp powdered sugar
11 - 2 tsp hojicha powder

→ Filling

12 - 1 ripe mango, peeled and sliced into thin strips

# How-To:

01 - Preheat oven to 340°F. Line a 9 x 13 inch baking tray with parchment paper.
02 - In a large bowl, whisk separated 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, avoiding overmixing.
04 - In a clean bowl, beat egg whites until foamy. Gradually add remaining 2.8 oz sugar and continue beating to stiff peaks.
05 - Gently fold the whipped egg whites into the yolk-flour mixture in three additions, preserving airiness and avoiding deflation.
06 - Transfer batter to prepared tray, smoothing the surface evenly. Tap the tray gently to release air bubbles.
07 - Bake for 13 to 15 minutes until the cake springs back when lightly pressed in the center.
08 - Remove from oven while still warm. Invert cake onto a fresh sheet of parchment paper. Carefully peel away the original baking paper and cover loosely with a clean kitchen towel. Allow to cool completely.
09 - Whip chilled heavy cream, powdered sugar, and hojicha powder to medium-stiff peaks, creating a smooth filling.
10 - Once sponge has cooled, spread hojicha cream evenly across the surface. Arrange mango strips along one short edge of the cake.
11 - Using parchment paper as a guide, gently roll the cake from the mango edge, forming a tight spiral. Wrap in parchment and refrigerate for at least 30 minutes to set.
12 - Trim the ends for a neat presentation. Slice with a sharp knife using gentle sawing motions and serve.

# Expert Advice:

01 -
  • The hojicha cream tastes sophisticated but comes together in under five minutes, making you look like you've mastered Japanese pastry when really you just whisked.
  • Mango adds brightness that keeps this from feeling heavy, perfect for serving after rich meals or alongside afternoon tea.
  • It's forgiving enough for a second attempt if your first roll cracks slightly, because the flavors shine through no matter what.
02 -
  • Don't skip cooling the sponge completely before filling—a warm cake will melt the hojicha cream and cause the whole thing to slip apart when you roll it.
  • The mango must be sliced thin and arranged carefully along just one edge; if it's scattered throughout, moisture will seep into the cream and soften everything within hours.
03 -
  • Keep your mixing bowls and beaters spotlessly clean when beating egg whites; even a tiny bit of yolk or grease keeps them from reaching full volume.
  • A bench scraper or offset spatula makes spreading the hojicha cream even and smooth, which matters more than you'd think for how the roll looks when sliced.
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