• Dessert

Mali Bakes' Matcha Chiffon Roll

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  • SERVES 12
Mali Bakes' Matcha Chiffon Roll


  • For the Matcha Chiffon Roll:
  • - 150g Milk
  • - 27.5 g Matcha Powder (+ 10 g for garnish)
  • - 300g Egg white
  • - ½ tsp Cream of Tartar
  • - 125g Caster Sugar
  • - 112g Plain Flour
  • - 2 ½ tsp Baking Powder
  • - ½ teaspoon Salt
  • - 150g Yolks
  • - 100g Vegetable oil
  • - 75g Caster Sugar
  • - 400g thickened cream
  • - 200g white chocolate
  • - 100g sour cherries
  • - 1 tbsp lemon juice
  • - 30g caster sugar
  • FOR THE Sake Cherry:
  • - 200g sour cherry
  • - 60g caster sugar
  • - 30g sake
  • FOR THE Whipped cream:
  • - 300g thickened cream
  • - 5g vanilla bean paste


  1. FOR THE WHIPPED CHERRY & WHITE CHOCOLATE GANACHE: On a gentle heat, bring cream to a simmer and pour over the white chocolate. Leave the warm cream for 30 seconds so it melts the white chocolate, then blend with a stick blender and leave it to set overnight in the fridge.
  2. In a medium saucepan on medium-high heat, cook together sour cherry, lemon juice and caster sugar until a thick jam-like consistency is achieved. Stir the jam once a minute to prevent it from burning. Blend the mixture roughly with a stick blender and let set overnight in the fridge.
  3. Once the cherry jam and white chocolate ganache has set overnight, add both in a stand mixing bowl and use the whisk attachment on high speed for between 30 sec to 1 min, until light and fluffy. Pay close attention as over-mixing will cause it to split.
  4. FOR THE SAKE CHERRY: Heat your oven to 140C. In a deep baking dish, mix the sour cherries and sugar together and roast for 40 minutes. Allow to cool completely before mixing in the sake. Store in an airtight container overnight.
  5. FOR THE MATCHA CHIFFON ROLL: Preheat the oven to 170C and line a 6 inch X 12 inch cake pan and line only the base with parchment paper.
  6. In a small saucepan over a low heat, add milk and match powder, whisking so that no lumps are visible. Once warmed, remove from heat and allow to cool completely.
  7. In a medium bowl, sieve together the plain flour, baking powder and salt, then set aside.
  8. In a large mixing bowl, whisk together egg yolks and sugar. Whisk until the sugar is completely melted and the egg yolks are pale. Add oil and the cooled match and milk mixture, mixing well.
  9. In a clean stand mixer bowl, add the egg white, sugar and cream of tartar and use a hand whisk, gently whisking until the sugar is completely dissolved (you aren’t adding any air at the stage). Once the sugar is dissolved, move the bowl to the stand mixer and whip on high speed until a stiff-peaked meringue forms.
  10. Add the sieved flour mixture into the yolk-matcha mixture and gently stir until just combined - be careful not to over mix.
  11. Gently fold ⅓ of the meringue into the milk-flour mixture. Once combined, add the remaining meringue. Using a hand whisk, gently combine everything together in a folding motion, keeping as much air in the mixture as possible.
  12. Pour the batter onto the prepared baking sheet in one spot and then use an angled palette knife to gently spread it out evenly. Knock the tray three times on your bench to get rid of any large air bubbles, then bake for 15 minutes. Let chiffon cool on a cooling rack for 5 minutes in the tray.
  13. Run a knife around all sides of the baking tray and then place a second cooling rack on top of the baking tray and flip the chiffon over whilst holding the baking tray between the two cooling racks. Gently remove the first rack on top of the cake and the baking tray. The side facing up now will be the outside of the chiffon roll.
  14. Cut out some baking paper slightly larger than the cake and place on top. Flip the cake over again using the cooling rack. The side facing up now will be the inside of the roll. Let it cool completely.
  15. FOR THE WHIPPED CREAM: Place a mixer bowl and whisk in the freezer for at least 20 minutes to chill. Pour thickened cream and vanilla paste into the cold bowl and wish on medium speed until the cream starts to soft peak. Turn to high spread and whip for another 30 seconds until a stiff peak is achieved.
  16. TO ASSEMBLE: Place a large sheet of cling wrap on your workbench, making it larger than the chiffon cake to help hold it together. Gently slide the chiffon cake with the baking paper from the rack on top of the cling wrap with the longer side of the chiffon facing yourself.
  17. Evenly spread the whipped cream onto the cake leaving 1.5 inch on the top part of the cake and 5 inches on the bottom part of the cake.
  18. Add chilled whipped cherry & white chocolate ganache into a piping bag and cut the tip around 3.5 cm wide. Pipe the mixture along the chiffon cake into 2 large rolls on the 5 inch gap on the bottom of the cake. Add roasted cherries and pipe another roll of Whipped cherry & white chocolate cream on top.
  19. Roll up the cake by pulling up the baking paper underneath until both edges meet. Wrap the roll with the glad wrap that was placed underneath. Turn the roll so the seam stays on the bottom of the roll and let it set overnight in the fridge.
  20. To serve, cut off the edges on both ends and slice the roll into 6 cm slices. Dust each slice with matcha powder and then pipe a dollop of cream on top of each slice. Finish each slice by placing a sour cherry on top of the cream dollops.