Hojicha Japanese Roll Cake (Printable)

Delicate Japanese sponge roll with fragrant roasted green tea cream and fresh mango filling

# Components:

→ 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 tablespoon hojicha powder
08 - 1/4 teaspoon salt

→ Hojicha Cream

09 - 6.8 fl oz heavy cream, chilled, minimum 35% fat
10 - 2 tablespoons powdered sugar
11 - 2 teaspoons hojicha powder

→ Filling

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

# Directions:

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.
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 batter into prepared tray, smoothing the surface. Tap tray gently to remove air bubbles.
07 - Bake for 13 to 15 minutes until cake springs back when lightly pressed.
08 - Remove from oven. While still warm, invert cake onto fresh parchment paper. Carefully peel off baking paper and cover loosely with clean kitchen towel. Cool completely.
09 - Whip chilled heavy cream, powdered sugar, and hojicha powder to medium-stiff peaks.
10 - Once sponge is cool, spread hojicha cream evenly over surface. Arrange mango strips along one short edge.
11 - Using parchment, gently roll cake from mango edge, forming a tight spiral. Wrap in parchment and chill for at least 30 minutes to set.
12 - Trim ends for neat finish and slice to serve.

# Expert Advice:

01 -
  • The hojicha flavor is subtle and sophisticated without being bitter, so it actually tastes like you know what you're doing.
  • Rolling it feels like a small accomplishment, and the mango filling adds a surprise brightness that catches people off guard.
  • It comes together faster than you'd expect for something that looks this impressive on a plate.
02 -
  • The cake must cool completely before spreading cream on it, otherwise the cream melts and you end up with a sliding mess instead of a clean roll.
  • Hojicha powder is less forgiving than cocoa—use good quality from a trusted source because stale powder tastes musty and defeats the entire purpose.
  • Chilling the assembled roll isn't optional; it's what transforms a floppy cake into something sliceable with clean edges.
03 -
  • Use an offset spatula to spread the cream—it gives you control and prevents you from pressing down and deflating the sponge.
  • A sharp serrated knife dipped in hot water between slices gives you clean cuts; wipe it dry each time for best results.
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