Adopted from Sift & Simmer.

Note: Please use a scale to weight your ingredients for best results.

Gluten Free Matcha Chiffon Roll

Egg Yolk Mixture Ingredients

• 3 egg yolks room temperature
• 30g super fine caster sugar from Judee’s From Scratch
• 30 ml light vegetable oil
• 30 ml whole milk (I used unsweetened almond milk) room temperature
• 10g matcha powder sifted from Tezumi Tea – (use ‘SUGARTREATSBYCK2024″ discount code to get 10% off on your purchase)
• 60g gluten free flour sifted (I tried out Bob’s Red Mill 1:1 Baking Gluten Free Flour this time)

Meringue Ingredients

• 3 egg whites room temperature
• ¼ teaspoon cream of tartar or dried egg white powder from Judee’s From Scratch
• 30g super fine caster sugar from Judee’s From Scratch

Strawberry Whipped Cream

• 1 cup heavy whipping cream cold
• 3 tablespoons strawberry flavor powdered sugar from Whipzi (use “CK20” promo code for your next purchase)

Garnishment – 2 to 3 fresh strawberries

Steps

Making the Cake

1. Before you start, wipe all the tools and bowls with white vinegar or lemon juice to make sure there is no oil on them. Use a scale to weight all the ingredients to get them ready.
2. Preheat oven to 325°F
3. Prepare a 9″ by 13″ baking sheet pan by lining it with parchment paper. Set aside. (I also tested out using 9″x9″ pan. See note and photos below)
4. Prepare for the egg yolk mixture using a whisk- in a large bowl, whisk the egg yolks with caster sugar, until combined.
5. Add vegetable oil, and milk into egg yolk mixture until incorporate.
6. Sift in gluten free flour and matcha powder and stir or whisk until just incorporate. Set aside.
7. Prepare for the meringue – in the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and cream of tartar or dried egg white powder. Start whipping on low speed (KitchenAid speed 2) until foamy.
8. Gradually add in caster sugar in 3 additions. Once all the caster sugar is all added in, continue to whip for 30 seconds. Then increase speed to medium-high (KitchenAid speed 6) until the egg white meringue reaches soft peaks.
9. Add the meringue into the egg yolks mixture in 3 additions. Take 1/3 of the meringue and use a whisk to whisk it into the egg yolk mixture to lighten it up.
10. Then use a spatula to add 1/3 of the meringue into the batter and start folding until incorporate. Add in the last 1/3 of the meringue into the batter and fold until no meringue appears in the batter and incorporate.
11. Pour batter into the prepared baking tray.
12. Smooth the surface with an offset spatula.
13. Give the tray a few taps on the counter to release any trapped air bubbles.
14. Bake it for 15-18 minutes, or until the top of the cake is springy and dry to the touch.
15. Remove the cake and bang the tray on the counter to prevent the cake from shrinking.
16. Put a parchment paper on top of the cake, put another baking sheet on top. Hold on to both trays then flip cake over. Gently remove parchment paper. This is the outside of the roll cake.
17. Now you need to flip the cake again, which is the inside of the roll cake on top. Put another parchment paper on it. Put another baking sheet on top. Then flip again.
18. Transfer the cake to a cooling rack. Then roll it with the parchment paper. Let it cool completely before filling with whipped cream.

Strawberry Whipped Cream

1. In a stand mixer bowl, combine cold heavy cream with Whipzi Strawberry Flavor Powdered Sugar. (use “CK20” promo code for your next purchase)
2. Whip with a whisk until it reaches stiff peaks.

Assemble

1. Unroll the chiffon roll. Cut the edge of the chiffon cake.
2. Spread the whipped cream onto the entire surface of the cake.
3. Then carefully roll it back up again without the parchment paper. Use a plastic wrap to wrap it up. Chill it in the fridge for at least 6 hours or overnight.

Assemble – after chill or next day

1. Unwrap the roll.
2. You may have a bit whipped cream left over from the filling so you can go ahead to use them. If not, you will need to prepare additional whipped cream. Use a piping tip 1M to pipe on top of the roll.
3. Decorate it with fresh strawberries. Enjoy!

Note: Because it is gluten free, the cake isn’t rising the way I would like. I tried to use the same recipe and used a 9″ x 9″ square pan. The cake is a little bit thicker. Or another way could be adding some baking powder, or maybe a little bit more oil.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.