Matcha & raspberry Yule log
The festive log, rolled with matcha, filled with cream and raspberries. The green and red of Christmas.
Ingredients
- 4 eggs
- 70 g honey
- 80 g flour
- 6 g matcha
- 200 ml very cold whipping cream
- 20 g maple syrup
- 200 g raspberries
- Matcha to finish
Method
- Whisk the eggs and honey for 8 minutes, until tripled in volume.
- Gently fold in the sifted flour and matcha. Spread on a 30 × 40 cm tray lined with baking paper. Bake at 180 °C for 8 to 9 minutes.
- Roll the sponge up while still warm, in its paper, and let it cool that way.
- Whip the cream with the maple syrup. Unroll the sponge, spread the cream, scatter the raspberries.
- Roll it up again, tightly. Chill for 2 hours, then sift matcha over it and decorate with raspberries.