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Hojicha Cheesecake Roll Cake
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4.84 from 6 votes

Hojicha Roll Cake

Hojicha tea flavors in a cheesecake roll cake.
Prep Time40 minutes
Cook Time12 minutes
Cooling Time4 hours
Total Time4 hours 52 minutes
Course: Dessert
Servings: 12 small slices
Author: Recipe by Queenie Fok for Oh, How Civilized

Ingredients

Lemon Roll Cake

  • 70 grams sugar
  • 50 grams cake flour
  • 15 grams whole milk
  • 5 grams vegetable oil
  • 4 large egg whites
  • 4 large egg yolks
  • 1 teaspoon lemon powder
  • 1/4 teaspoon salt
  • Optional: powered sugar for dusting

Hojicha Cheesecake Filling

  • 127 grams cream cheese 1 package
  • 110 grams whole milk
  • 50 grams mascarpone
  • 30 grams sugar
  • 4 grams gelatin
  • 3 tablespoons water
  • 1 tablespoon hojicha loose tea

Instructions

MAKE LEMON ROLL CAKE

  • Set oven at 350°F and place the rack in the middle. Line a 1/2 sheet tray with parchment paper, with extra hanging on all four sides.
  • In a small bowl, sift and mix cake flour, salt, and lemon powder. Set aside. Mix whole milk and oil in another bowl and set aside.
  • Whisk 4 egg whites until foamy. Slowly add sugar into the egg whites and whisked till medium peak. Using a rubber spatula, fold in egg yolk one at a time. Then, fold in the flour mixture and once that's done, fold in the milk and oil mixture.
  • Pour the batter into the sheet tray and bake for 12 minutes. Once out of the oven, remove cake from sheet tray and leave it to cool on a cooling rack.

MAKE HOJICHA CHEESECAKE FILLING

  • In a bowl, bloom gelatin in 3 tablespoons of water and set aside. Bring whole milk to a simmer and remove from heat. Steep hojicha in the milk for 5 minutes and strain out and discard the hojicha leaves.
  • In a mixer, combine the cream cheese, mascarpone, and sugar until smooth.
  • Melt gelatin (in microwave or a double boiler) until completely dissolved and mix into hojicha milk. Take a few spoonfuls of cream cheese mixture and temper into the gelatin mixture. Mix well before incorporating into the rest of the cream cheese.

ASSEMBLE THE ROLL CAKE

  • Remove paper off the cake. Cut the cake in half, widthwise.
  • Place one half of the cake on a piece of plastic wrap. Spread the cream on the cake, covering all four sides.
  • Roll the cake and use the plastic wrap to keep the the cake in shape. Wrap the roll cake with plastic wrap a couple of more times to hold its shape.
  • Repeat with the other half of the cake. Keep in the fridge for minimum of 4 hours before serving. Dust roll cake with sifted powered sugar if you want to add a sweeter touch.

Nutrition

Calories: 138 | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 110mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 302IU | Calcium: 36mg | Iron: 1mg