Hojicha Roll Cake (Print view)

Light sponge roll with fragrant hojicha cream and fresh mango for a vibrant flavor combination.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

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 batter into prepared tray, smoothing the surface. Tap tray gently to remove air bubbles.
07 - Bake for 13-15 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. Allow to 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 paper, gently roll cake from the edge with mango, 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 Suggestions:

01 -
  • That hojicha flavor is sophisticated but not intimidating, like discovering a café secret in your own kitchen.
  • The cake stays tender and doesn't dry out, even after a day or two of chilling.
  • It looks far more impressive than the effort actually requires, perfect for when you want to seem like you've been awake all morning.
  • The optional mango adds brightness that makes the earthiness of the tea sing without overwhelming it.
02 -
  • Room temperature eggs whip into way more volume than cold ones, so pull them out of the fridge before you start; this one mistake cost me my first attempt.
  • Don't skip the step of peeling the parchment while the cake is still warm because once it cools, it sticks permanently and you'll rip your sponge trying to remove it.
  • Chill the bowl and beaters before whipping cream because even tiny bits of warmth slow down the whipping process and can lead to over-whipping.
03 -
  • Make this the day before you want to serve it because the flavors meld overnight and the texture becomes even more tender and cohesive.
  • Keep leftover hojicha powder in an airtight container in a cool dark place and use it to dust desserts or stir into coffee for a quick afternoon lift.
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