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hojicha swiss roll cake

Hojicha Swiss roll cake

This soft and fluffy hojicha Swiss roll cake is made with a hojicha sponge cake, brushed with hojicha syrup, and filled with a light and airy vanilla whipped cream. A crackly sugar crust makes it extra impressive!
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Prep Time 1 hr
Cook Time 10 mins
Course Dessert
Servings 1 cake

Equipment

  • Hand mixer or stand mixer
  • Half baking sheet
  • spatula
  • Parchment paper
  • Pastry brush

Ingredients
  

Sponge cake

  • 4 eggs, separated
  • 2/3 cup (120g) granulated sugar
  • 3/4 cup + 2 tbsp (107g) all purpose flour
  • 1 1/2 tbsp (13g) hojicha powder
  • 1/3 cup (50g) powdered sugar

Hojicha syrup

  • 1/3 cup (75g) hot water
  • 1 1/2 tsp hojicha powder
  • 3 tbsp (36g) granulated sugar

Whipped cream filling

  • 1 cup (240g) heavy whipping cream
  • 2 tbsp (24g) granulated sugar
  • 1 tsp vanilla extract

Instructions
 

Make the sponge cake

  • Preheat the oven to 400F and line a half baking sheet with parchment paper
  • Using a hand mixer or stand mixer fitted with a whisk attachment, whip the egg whites on medium speed until bubbles form and they hold a soft peak
  • Gradually add the granulated sugar while the mixer is running. Continue whipping until the egg whites are firm and glossy and hold a stiff peak. Add the egg yolks and whip on high speed until smooth, about 5 seconds
  • Sift in the flour and hojicha in 3 batches, gently folding in each batch with a spatula
  • Use a spatula to gently spread the batter evenly on the baking sheet. Sift powdered sugar on top
  • Place in the middle rack of the oven and bake for 7 - 10 minutes until lightly browned. Remove from the oven and let cool for a few minutes on a wire cooling rack
  • While the cake is still warm, flip it from the tray onto clean kitchen or paper towels. The crackly sugar side should be facing down. Gently roll up the cake, shorter side facing you
  • Let the cake cool completely while wrapped up in the towel. This will help prevent cracking when you fill and roll up the cake

Make the hojicha syrup

  • In a bowl, mix together the hot water, sugar, and hojicha powder until everything is dissolved. Set aside to cool until at least lukewarm

Make the whipped cream filling

  • In a large mixing bowl, add the heavy whipping cream, sugar, and vanilla extract. Using a hand or stand mixer with a whisk attachment, mix on high speed until stiff peaks form

Assemble the cake

  • Once the cake has cooled, gently unwrap it from the towel. Make sure the sugar side is facing down as that is the outside of the cake
  • Brush the surface of the cake with the hojicha syrup, then spread evenly with the whipped cream. I leave a thin border around the edge so that it doesn't gush out the sides
  • Gently but firmly roll up the cake, making sure to tuck it in tightly so you get a clear spiral. Trim off the ends of the cake if they do not have enough filling

Notes

  1. Whipping egg whites to stiff peaks. It's important to whip your egg whites to stiff peaks, as the meringue is the primary leavener for this cake. When you remove the whisk from the meringue, the meringue should form a peak that does not droop or bend. You should also be able to turn the bowl over your head without the meringue falling out
  2. Can you sub matcha for hojicha? The recipe will still work if you substitute matcha powder for hojicha powder. The flavor will be different though as this will now be a matcha roll cake
  3. Can you make this cake ahead of time? This cake is best served the day that it is made. The sugar crust does not hold up well in the fridge when covered, as it loses its crackly texture. If you want to make ahead of time, I would suggest skipping the powdered sugar on the cake
Keyword cake, hojicha, swiss roll cake