Recipe: Chestnut Ise Matcha Roll Cake

 

Features of Chestnut Ise Matcha Roll Cake

Ise tea (matcha) is made from tea leaves nurtured by the rich nature of Mie Prefecture, characterized by its vibrant green color and deep aroma. The sponge cake, luxuriously kneaded with Ise matcha, offers a moist texture while spreading the authentic umami and subtle bitterness of matcha.

Inside, it is generously filled with smoothly whipped fresh cream and sweet simmered chestnuts, resulting in a refined flavor created by the harmony of Japanese ingredients. The cross-section beautifully showcases the green of matcha, the white of cream, and the golden hue of chestnuts, adding both seasonal charm and elegance to its appearance.

This sweet delicacy allows you to enjoy a perfect balance of Japanese and Western tastes, making it ideal for tea time or as a gift. The moment the fragrance of Ise tea gently spreads, it delivers a soothing experience that relaxes the heart.

 

Chestnut Ise Matcha Roll Cake (1 roll) – Recipe Details

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1. Ingredients (for 1 roll) 11：レシピ用の写真：卵と砂糖を泡立てている手

  • Eggs (medium size) … 3 (approx. 165 g)
  • Granulated sugar … 70 g (40 g for egg whites + 30 g for egg yolks)
  • Cake flour … 50 g
  • Ise matcha (for confectionery use) … 8 g (to enhance color and aroma)
  • Milk … 20 ml (for moist texture)
  • Vegetable oil … 20 ml (for softness and easy rolling)
  • Fresh cream (milk fat 35% or more) … 150 ml
  • Granulated sugar (for cream) … 10 g
  • Sweet simmered chestnuts … 6–8 pieces (approx. 80 g, chopped)
2. Tips for Making the Sponge Cake 13：レシピ用の写真：平面の抹茶カステラにクリ

  • Chill egg whites beforehand to make them easier to whip; beat until stiff peaks form.
  • Whip egg yolks until pale, then add milk and oil and mix well.
  • Sift cake flour and matcha together, then fold gently into the egg yolk mixture.
  • Add whipped egg whites in three portions, folding carefully with a spatula to avoid deflating.
  • Line a baking tray (approx. 30×30 cm) with parchment paper and bake at 180°C for 12–15 minutes.
3. Tips for Rolling

スポンジケーキ巻き方

1. Cooling the sponge after baking

  • Once slightly cooled, wrap immediately in plastic wrap to prevent drying.
  • Ensure the sponge is completely cooled before rolling to avoid melting the cream.

2. Starting position and direction

  • Begin rolling from the short edge closest to you; this provides stability.
  • Place more cream and filling near the starting edge and less toward the far end so the center gathers neatly when rolled.

3. Pressure and hand technique

  • Start by firmly folding in the edge closest to you.
  • Apply even pressure with both hands, gently pushing as you roll.

General Key Points for Roll Cake Making

  • Proper preparation of ingredients determines the final result. Bring eggs to room temperature, and sift matcha together with flour to evenly blend color and aroma into the batter.
  • Keep cream well chilled, and drain and chop chestnuts to make rolling easier.
  • The sponge cake is made using the “separate whipping method”: whip egg whites and yolks separately. Egg whites should be beaten until stiff peaks form, adding sugar gradually for stable meringue. Egg yolks should be whipped until pale, then emulsified with milk and oil before folding in sifted flour. Finally, fold in egg whites in three portions, cutting through the batter with a spatula to preserve air.
  • Bake at 180°C for 12–15 minutes, being careful not to overbake as this makes the sponge prone to cracking.
  • Wrap the baked sponge in plastic wrap to prevent drying, and only spread cream once completely cooled.
  • When rolling, place more cream at the front and less at the back, creating a firm core. Cutting the edge diagonally gives a neat finish. Wrap in plastic wrap and let rest in the refrigerator for stability.