• Baker-Pastry Chef

Matcha four seasons cake roll

  • Recipe calculated for 24 pieces
  • 4 completion stages
Corman products used for this recipe


Matcha sponge cake

  • Whip the egg whites on medium speed and add the sugar.
  • Combine the honey with the milk, the colouring and the egg yolks.
  • Sift the flour and matcha green tea powder and add to the egg yolk mixture.
  • Combine to a smooth batter and add the vegetable oil.
  • Fold in the whipped egg whites and combine to obtain a homogeneous mix.
  • Line a 40 x 60 cm baking tray with a silicone mat and spread the batter evenly on it.
  • Bake at 180°C for 20 minutes.
  • Cool the sponge cake after baking but leave on the silicone mat.
  • Cover with clingfilm and let rest overnight in the refrigerator.
210 g pasteurized liquid egg yolks 145 g milk 125 g sugar 350 g pasteurized liquid egg whites 15 g Matcha green tea powder to taste 80 g honey 100 g T45 flour 25 g Corn Strarch 90 g vegetable oil  SQ Pistachio green food colouring (to adjust)


Liquid chocolate glaze

  • Slowly melt the white chocolate and add the cocoa butter, the colouring and the grapeseed oil.
  • Mix for 90 seconds and set aside until needed.
  • You need approximately 20 g for each individual cake.
  • Using larger volumes to start makes working easier.
500 g white chocolate 33% 150 g cocoa butter 25 g grape seed oil  SQ liposoluble pistachio green colouring


Whipped vanilla ganache

  • Heat the Sculpture (1), vanilla, inverted sugar and glucose syrup to 80°C.
  • Pour over the white chocolate and the cocoa butter drops.
  • Make an emulsion.
  • Add the cold Sculpture (2) to this mixture and mix for a minute.
  • Cover the surface with clingfilm and leave to set overnight.
214 g Sculpture 30.2% fat 21 g invert sugar 21 g glucose syrup 73 g white chocolate 33% 26 g cocoa butter drops 318 g Sculpture 30.2% fat 1/2 vanilla pod (or vanilla extract)



  • Remove the silicone mat from the sponge cake.
  • Cut the sponge cake into 4 equal parts measuring 20 x 30 cm.
  • Spread 150 g of the whipped ganache onto each rectangle of sponge cake.
  • Roll up the sponge cakes lengthwise and seal closed.
  • Make neat rolls by using a semi-rigid plastic sheet.
  • Freeze until firm enough to cut to size.
  • Cut a 30 cm long roll into 6 small individual cakes.
  • Place on a tray and keep frozen.
  • Heat the chocolate glaze to a temperature of 38-40°C and dip the frozen cake rolls individually in the glaze.
  • Dip just the sides and scrape the bottom of the cake before placing them on a silicone mat to set.
  • Decorate with Sculpture sweetened to 8%, then decorate as desired.