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Hojicha Roll Cake

This cake roll is rich in roasted green tea flavour, light, airy, and spongy, and filled with a hojicha cream for double the hojicha taste.
Course Dessert
Cuisine Japanese
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10
Calories 138kcal
Author Michelle | Sift & Simmer



  • 3 egg whites room temp
  • ½ teaspoon cream of tartar
  • 40 g granulated sugar
  • 3 egg yolks room temp
  • 30 g granulated sugar
  • 30 g avocado oil
  • 30 g whole milk
  • 45 g cake flour sifted
  • 10 g hojicha powder sifted

Hojicha Cream Filling

  • 125 ml heavy whipping cream (36% MF [milkfat] or higher)
  • 1 tablespoon hojicha powder
  • 1 tablespoon powdered sugar


Make the Cake:

  • Line a 9" by 13" baking tray with parchment paper. Set aside.
  • Remove 3 eggs from the fridge. Separate the egg whites and egg yolks, ensuring the egg whites are added to a clean mixing bowl. Leave at room temperature.
  • Preheat oven to 375°F/191°C.
  • Fit the mixing bowl with the egg whites to a stand mixer with a whisk attachment. Gradually whisk on low speed until foamy. Add in the cream of tartar. Increase the speed gradually and add in the sugar in small increments.
  • Beat until the egg whites reach medium peaks (when the whisk it pulled out, there will be a slight curve to its end). Set aside.
  • Add the egg yolks to a large bowl. Add in the sugar and whisk together.
  • Next, add in the oil and milk and whisk until combined.
  • Add in the sifted cake flour and hojicha powder. Use a spatula or whisk to combine together.
  • Take ⅓ of the whipped egg whites and fold it into the batter. It's OK to be a little heavy-handed for this first fold since we will add more of the egg whites later.
  • Next, add another ⅓rd and continue to fold. Repeat with the remainder of the egg whites, until the batter is light and homogeneous.
  • Transfer the cake batter to a 9" by 13" baking tray and smooth out the top with an offset spatula. Tap the tray a few times to remove any trapped air bubbles.
  • Place into the oven and bake at 375°F/191°C for 13-15 minutes, until the top is dry and springy to the touch. (Don't overbake or it will be dry).
  • 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:

  • Add the whipping cream, hojicha powder and sugar to a large bowl. Whisk until the cream thickens.

To assemble:

  • Tear off a new large piece of parchment paper.
  • While the cake is still slightly warm, (not too warm or the cream will melt), but not cool so that the cake won't roll.
  • Carefully flip the cake onto the the new parchment paper, with bottom side facing up. Peel the old parchment paper off the cake.
  • Using an offset spatula, 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 and serve.


Note: Cake can be kept in an airtight container for up to 1 week.


Calories: 138kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 24mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg