Imagine a warm afternoon where the sun casts a golden hue on your kitchen as you explore the possibilities of flavor and texture. Today, we’re diving into a vibrant sponge roll, a whimsical dessert that marries the earthy notes of matcha with the rich, deep flavor of chocolate, all while being complemented by a zesty raspberry compote. This recipe uses a silicone baking mat for perfect results every time, and a hand mixer to speed up the process.
Ingredients
For the sponge roll:
- 4 large eggs, separated
- 100g granulated sugar
- 80g all-purpose flour
- 20g cocoa powder
- 2 tbsp matcha powder
- 1 tsp baking powder
- 1/4 tsp salt
- 40g unsalted butter, melted
For the raspberry compote:
- 200g fresh or frozen raspberries
- 50g granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
For the filling:
- 200ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Prepare your oven by preheating it to 180°C (350°F). Line a 10×15 inch baking sheet with a silicone baking mat for easy release and cleanup.
In a mixing bowl, beat the egg yolks with half of the granulated sugar (50g) until pale and fluffy. This process should take around 3-5 minutes using a hand mixer.
In a separate bowl, whisk together the flour, cocoa powder, matcha powder, baking powder, and salt until well combined. Gradually fold this dry mixture into the egg yolk mixture, ensuring you don’t deflate the batter.
Next, slowly pour in the melted butter, mixing gently until fully incorporated.
In another bowl, whip the egg whites with the remaining sugar until stiff peaks form. Gently fold the whipped egg whites into the matcha-chocolate batter in three additions. The key is to keep the mixture light and airy.
Using a spatula, spread half of the batter onto the prepared baking sheet, smoothing it into a thin, even layer. Add the matcha batter to one side and the chocolate batter to the other, using a skewer or knife to swirl them together for a beautiful marbled effect.
Bake in the preheated oven for about 12-15 minutes or until the sponge is set and springs back when lightly pressed.
While the sponge cools, prepare the raspberry compote. In a saucepan, combine the raspberries, sugar, lemon juice, and water over medium heat. Cook for about 5-7 minutes, stirring gently until the raspberries break down and the mixture thickens. Remove from heat and let cool.
For the filling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Once the sponge is cool, invert it onto a sheet of parchment paper dusted with powdered sugar. Carefully peel off the silicone mat. Spread the whipped cream filling evenly over the sponge, leaving a small border around the edges. Drizzle some raspberry compote on top, reserving some for serving.
Starting from one end, roll the sponge tightly, using the parchment paper to help guide it. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Before serving, slice the sponge roll into portions and drizzle the remaining raspberry compote over the top for an extra pop of color and flavor.
Enjoy this stunning and delicious Matcha-Chocolate Marble Sponge Roll, a perfect blend of modern technique and classic charm that will impress your guests or elevate a simple afternoon tea.