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Matcha and strawberry sponge cake roll

with Hulalà Whipping


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Matcha tea sponge cake
  • Egg whites 165 g
  • Sugar 100 g
  • Yolks 160 g
  • Sugar 65 g
  • Honey 15 g
  • Hot water 10 g
  • Flour for biscuits 150 g
  • Matcha green tea 10 g
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  • Water 120 g
  • Sugar 75 g
  • ½ vanilla bean
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Chantilly with mascarpone and vanilla
  • Hulalà Whipping 435 g
  • mascarpone cheese 65 g
  • sugar 45 g
  • ½ vanilla pod
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  • extra strawberry jam to taste
  • fresh strawberries to taste



  • 4 people
  • Very difficult level
  • 40 min
  1. For the sponge cake: whip the egg whites with the first part of sugar, whip the egg yolks with the second part of sugar, honey and hot water.
    Incorporate the two whipped masses by combining the previously sifted flour with the tea. Spread on a silicone mat (or on parchment paper) placed in a pan and bake at 240/250 ° C for 4/5 minutes, then cool quickly and sprinkle with granulated sugar.
  2. For the vanilla syrup: bring water, sugar and vanilla to the boil, cool and keep for use.  
  3. For the mascarpone and vanilla chantilly: combine Hulalà, mascarpone, sugar and the seeds extracted from the vanilla pod and whip.
  4. For the presentation: gently wet the sponge cake with the vanilla syrup. Spread a thin layer of strawberry jam, followed by a layer of mascarpone and vanilla Chantilly cream, sprinkle with chopped strawberries, roll up carefully with a sheet of baking paper, chill in the refrigerator for 1 hour. Complete with Chantilly cream and decorate with fresh strawberries cut into slices.