The Matcha Red Velvet Fusion Log is a captivating dessert that blends the bold flavors of cocoa and the delicate earthiness of matcha. Its striking red and green layers make it a visual centerpiece, while the creamy matcha mascarpone filling and smooth white chocolate ganache add luxurious textures and flavors. Perfect for the holidays, this unique Yule log is a modern twist on a festive classic.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Matcha Red Velvet Fusion Log
Description
A unique and stunning holiday dessert, the Matcha Red Velvet Fusion Log combines the earthy elegance of matcha with the rich, cocoa-infused flavors of red velvet. This vibrant and flavorful cake roll features a swirled sponge cake, filled with creamy matcha mascarpone and topped with a velvety white chocolate ganache.
Ingredients
Red Velvet Sponge
Matcha Mascarpone Filling
White Chocolate Ganache
Decorations (Optional)
Instructions
Step 1: Prepare the Red Velvet Sponge
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, vanilla, and red food coloring until combined.
- Whip Egg Yolks: In a large bowl, beat egg yolks and 1/2 cup (100g) of sugar until thick and pale.
- Whip Egg Whites: In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup (50g) of sugar and beat until stiff peaks form.
- Combine: Alternately fold the dry ingredients and buttermilk mixture into the egg yolks. Then gently fold in the egg whites.
- Bake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 2: Roll the Cake
Invert and Roll: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) from the short end. Let it cool completely.
Step 3: Prepare the Matcha Mascarpone Filling
- Whip Cream: In a bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Mix Filling: In another bowl, beat mascarpone cheese and matcha powder until smooth. Fold in the whipped cream gently until combined.
Step 4: Assemble the Log
Unroll Cake: Gently unroll the cooled cake. Spread the matcha mascarpone filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
Step 5: Make the White Chocolate Ganache
- Heat Cream: Heat the heavy cream until just simmering, then pour it over the chopped white chocolate. Let it sit for 2-3 minutes, then stir until smooth.
- Coat Cake: Spread the ganache evenly over the rolled cake.
Step 6: Decorate
Add Garnishes: Dust with matcha powder, add white chocolate curls, and garnish with edible flowers or gold leaf if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 420kcal
