Recipe: Matcha Strawberry Towel Roll Crêpe Cake 

Matcha Strawberry Towel Roll Crêpe Cake 

By Margarita Lee

Matcha Crêpe Ingredients:

• 2 Eggs 
• 300ml Milk
• 25g Unsalted butter, melted
• 120g Cake flour
• 6g Matcha powder
• 40g Caster sugar
• Extra butter to coat the pan

Method:

1. Combine all crêpe ingredients in a large bowl.
2. Strain the mixture through a sieve and refrigerate in an airtight container for at least 1 hour.
3. Heat a 20cm non-stick frying pan, then grease the pan lightly with butter.
4. Gently stir the batter right before scooping and pour around a 1/3 cup of batter into the greased pan with a ladle. Spread the batter thinly and evenly, until it coats the entire surface of the pan.
5. Cook for approximately 1 minute or until the edges can be easily lifted with a spatula.
6. Flip the crêpe and cook for a further 30 seconds.
7. Transfer the crêpe to a large plate to cool and repeat this process with the remaining batter. Cool the crêpes completely before assembling the cake roll. 

 

Filling Ingredients:

• 300ml Whipping cream
• 40g Caster sugar
• 150g Strawberries (diced)  
• 1 tsp Vanilla (optional)

Method: 

1. Place the cream in the chilled bowl and beat on low speed until the whisk begins to leave a light mark in the cream. Increase speed to medium-high. 
2. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over-whip.
3. Stir in the diced strawberry.

 

Assembly:

1. Put 4-5 pieces of crêpe in an overlapping line. Spread the prepared whipped cream evenly on the crêpes.
2. Fold in the long edges of the rounded crêpes to make it look like a long rectangle.
3. Carefully roll the crêpe line from the top (short edges).
4. Wrap with cling wrap and chill for 1 hour.
5. Sprinkle the matcha powder before serving.

 

Check out more of Margarita’s recipes on her FB @ Umummy Food

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