Hojicha Roll Cake Recipe

Preheat and prepare

Preheat oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly grease the parchment.

Whisk eggs and sugar

In a large heatproof bowl, combine the 4 whole eggs, 80 g granulated sugar, and 10 g honey. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture is warm to the touch and the sugar is dissolved, about 2–3 minutes (temperature around 40–45°C / 105–115°F). Remove from heat.

Whip until thick

Using a hand or stand mixer, whip the warmed egg mixture on high speed until pale, tripled in volume, and thick ribbons fall from the whisk — about 6–8 minutes. The batter should be voluminous and form a ribbon when the whisk is lifted.

Sift dry ingredients

Sift together 60 g cake flour, 10 g cornstarch, 1 g salt, and 8 g hojicha powder into a bowl to remove lumps and ensure even distribution.

Fold dry into egg

Gently fold one-third of the sifted dry ingredients into the whipped eggs to lighten, using a silicone spatula. Fold in the remaining dry ingredients in two additions, folding just until no streaks remain. Work gently to preserve volume.

Add milk and butter

Combine 30 ml milk with 20 g melted cooled butter. Temper a couple of spoonfuls of the cake batter into the milk-butter mixture to loosen it, then fold that mixture back into the batter quickly and gently until homogeneous.

Bake

Pour the batter into the prepared jelly roll pan and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any large air bubbles. Bake at 180°C (350°F) for 10–12 minutes, or until the cake springs back lightly and a toothpick inserted into the center comes out clean. Do not overbake — sponge should be flexible.

Roll while warm

Immediately upon removal from the oven, loosen the edges and invert the cake onto a sheet of parchment paper dusted lightly with powdered sugar or a clean kitchen towel dusted with powdered sugar. Peel off the baking parchment. Starting from a short end, roll the cake with the parchment/towel inside (roll toward the long side) to form a tight spiral. Allow to cool completely rolled up — about 30–40 minutes. Rolling while warm sets the shape and prevents cracking when filled.

Make the simple hojicha syrup while the cake cools: In a small saucepan, combine 60 ml water and 20 g granulated sugar. Heat gently until sugar dissolves. Remove from heat and stir in 20 ml cooled strong brewed hojicha. Let cool to room temperature.

Chill equipment

Place the mixing bowl and whisk/beaters in the fridge or freezer for 10–15 minutes so cream whips faster and more stably.

Combine cream and hojicha

In the chilled bowl, combine 300 ml heavy cream, 30 g powdered sugar, 6 g hojicha powder, and the optional 30 g mascarpone or cream stabilizer if using. Whisk on medium speed until the mixture thickens and holds medium-stiff peaks. Taste and adjust hojicha or sweetness as desired. Avoid over-whipping; stop when peaks hold shape but are still smooth.

Unroll and brush syrup

Carefully unroll the cooled cake. Using a pastry brush, lightly brush the cake surface with the prepared hojicha syrup to moisten and add flavor, taking care not to soak the sponge.

Spread filling

Evenly spread the hojicha whipped cream over the unrolled sponge, leaving a 1 cm (about 1/2 inch) border on the far long edge to prevent overflow when rolling.

Roll with filling

Starting from the short end you originally rolled from, re-roll the cake tightly but gently into a log without paper. Use the parchment overhang or towel to help guide a neat roll. Place seam-side down on a serving plate or baking sheet.

Chill to set

Wrap the roll loosely in plastic wrap and refrigerate for at least 1 hour to set and make slicing cleaner. If using, decorate outside with a thin layer of remaining cream before chilling.

Slice and garnish

Trim 1 cm from each end of the roll for tidy slices. Using a serrated knife wiped between cuts, slice into 8 even pieces. Dust lightly with powdered sugar and garnish with toasted sliced almonds or sweetened azuki beans as desired.