As I played around with several different names for this cake; such as Green Tea Chai Roulade, Green Tea Spiced Chai Cream Roll, Green Chai Tea Cake etc etc … I decided to do some research on just exactly what is “chai” anyway.
I am glad I did thus settling on the name Green Tea Masala Cake Roll; only to change the name again back to Green Tea Chai Cream Cake.
Now you may be thinking what is she talking about and who really cares?
Most of us probably know what Green Tea is and many also probably know what Chai is.
But like me, you may not know that Chai actually means TEA; so to say Chai Tea is a bit redundant as we are literally saying tea tea.
For those who are interested to read more, check out this blog post on what is chai really?
But for the rest of us we will just get to making this awesome new recipe for Green Tea Roulade filled with Spiced Chai Cream.
This is a spin off of my most popular Vanilla Sponge Cake recipe infused with green tea and baked in a 12″ x 18″ cake pan.
You will only need about 4 teaspoons of the final chai mixture to steep into the cream for filling the cake, but it’s really nice to have a homemade mixture of masala chai around for ~ oh who knows what else!
So just save it in a small jar for a nice hot cup of spicy tea on a moments notice!
Ok back to the cake!
Here is the recipe for the masala chai and then we can move onto the next step!
- Black Peppercorns ⅓ cup
- Ground Ginger 2 Tablespoons + 2 teaspoons
- Ground Cinnamon 2 Tablespoons (or 5 sticks 4" long)
- Ground Cardamom 2 Tablespoons
- Ground Cloves 1½ teaspoons (or 18 cloves)
- Fresh Ground Nutmeg 1½ teaspoons (or 1 whole)
- Grind all the spices in a spice grinder and then combine together
- Store in a glass jar in a cool dark place
- Use as needed in your recipes or add to black tea for making tea
I also added 3 Tablespoons of sugar, the zest of half a large orange (about 2 teaspoons) and the seeds from 1 vanilla bean pod (or 2 teaspoons of vanilla extract)
This will give the best strongest flavor imparted to the cream.
You can prepare the green tea cake ahead of time as well, so tomorrow you can assemble the entire cake in less than 10 minutes.
I rolled up the baked cake (as shown in the video) and then wrapped it for the freezer overnight, this also made the final rolling with the cream inside nothing short of a dream.
Just thaw the cake back to room temperature so it unrolls nicely without cracking and fill it up as I show in the video
Oh yeah and one more thing, I made a Green Tea infused simple syrup to brush on the cake before filling and rolling. This is optional.
It was basically a ½ cup sugar with ½ cup water boiled to simple syrup then I cooled it down with 2 green tea bags steeping in it!
Prepare a 12" x 18" cake panwith pan grease and parchment paper lining
Preheat oven to 390°F
- Egg Yolks Large 7 (126g)
- Egg Whites Large 7 (210g)
- Granulated Sugar ½ cup (100g)
- Granulated Sugar ¼ cup (50g)
- Hot Water 2 Tablespoons (30ml)
- Powdered Green Matcha Tea 3 teaspoons (6g)
- Vanilla Extract 1 teaspoon (5ml)
- Cake Flour ½ cup + 2 Tablespoons (75g)
- Salt ½ teaspoon (3g)
- FOR THE CHAI CREAM
- Heavy Cream 3 cups (720ml)
- Masala Spice *recipe above 4 teaspoons
- Zest from 1 large orange (approx 2 tsp)
- Vanilla Bean or Extract 2 teaspoons
- Granulated Sugar 3 Tablespoons (42g)
- Combine the green tea powder and hot water to a paste, then add the vanilla extract
- In a large mixing bowl whip the egg whites until frothy and white in color then gradually add the first measure of sugar (½ cup) and whip to medium firm peaks.
- Transfer to a large mixing bowl and then whip the egg yolks with the second measure of sugar to ribbon stage, this will take about 3-5 minutes
- Add the green tea past and mix well, then add the green tea egg yolk mixture to the meringue in the large bowl and fold together gently.
- Sift in the cake flour with the salt while continuing to fold gently until everything is mixed well.
- Pour batter into a greased and parchment lined 12" X 18" sheet pan and bake immediately in a preheated 390°F oven for approximately 10- 12 minutes or until it is done
- Once the cake is slightly cool but still warm sprinkle with granulated sugar and place another parchment paper over top, roll it up and allow it to cool the rest of the way while you prepare the whipped cream as mentioned above.
- Fill the roulade with chai whipped cream and pipe rosettes with #866 ateco tip on the top
The cake without the filling can be frozen wrapped well for up to 2 months