Matcha Cake Roll with Blueberry Jam and Cream

I am a little obsessed with cake roll right now. I saw this matcha one coming before I even finished rolling the latest one. And I see future hojicha, chocolate, coffee, and earl gray variations coming very very soon! I also want to try filling the rolls with fruits, custard, and milk jelly. And how about patterns and that hurricane roll.

Matcha Cake Roll
55ml milk
55ml oil
60g cake flour
12g matcha
4 yolk
4 white
55g sugar

Follow link for steps on how to make the cake roll.

Blueberry Jam
227g (1/2lb) blueberries
1/4 cup honey
1 Tbsp lemon juice

In a pot over medium heat, mash and bring to a boil. Continue to stir until mixture thickens. Cool and ready to use!

The only difference I made from the last one is to lower the cake flour by 5g and added 12g of matcha. The cake turned out fluffy and light with just the right matcha-ness coming through. Again, no cracks when rolling but the skin did get stuck on the parchment. I need to experiment baking at a lower temp for a longer period to see if this improves. But hey, if the skin rips off completely, I am all for that "towel" look too.

I folded some homemade blueberry jam into the whipped cream and spoon some directly on to give the roll that molten blueberry center.

Love how the blueberry and matcha flavors paired together. A satisfying treat for these WFH's afternoons.

You already know..
Taste: 5 stars out of 5
Texture: 5 stars out of 5

Blueberry Chiffon Cake with Blueberry Chia Jam

I definitely did not want to mess up my mom's birthday cake like how I messed up mine but still wanted to be ambitious and try something I haven't done. A blueberry chiffon cake was the answer with its light and fluffy texture and fruity and lightly sweetened flavors! I am pleased with the way it turned out.

Blueberry Chiffon Cake
recipe adapted from Ten Thousand Taste Buds
makes one 7" chiffon cake

100g blueberries
30g (1/8 cup) sugar
1 tsp lemon juice

4 yolks
1/2 tsp vanilla extract
50mL vegetable oil
80g cake flour
2/3 tsp baking powder
4 whites
1/10 tsp cream of tartar
60g (1/4 cup) sugar

1. Preheat oven to 320F.
2. In small saucepan on low, cook blueberries, sugar and lemon juice. Simmer for about 8 mins until berries burst and mixture thickens slightly. Remove from heat and set aside to cool.
3. Beat yolks till fluffy and creamy.
4. Add cooled blueberry compote. Mix
5. Whisk in oil and vanilla extract.
6. Sift in cake flour and baking powder. Whisk until no more lumps. Set aside.
7. In a grease-free bowl, beat whites and cream of tartar until frothy. Continue beating, slowly adding sugar and increasing speed in increments. Beat till stiff peaks form.
8. Gently fold whites into yolk/flour mixture in thirds. Fold just until no more white streaks.
7. Pour batter into chiffon pan. Lightly tap on counter and run skewers through to get rid of any large bubbles.
8. Bake in preheated oven for 40 minutes, or until skewer comes out clean.
9. Remove from oven and invert to cool.

Blueberry Chia Jam

1 cup blueberries
1 Tbsp chia seed
1 tsp lemon juice
1 tsp honey

1. Place blueberries, chia seeds, lemon juice, and honey in small saucepan over medium heat.
2. Bring mixture to a low boil, stirring frequently and lightly mashing the blueberries.
3. Keep stirring until mixture thickens.
4. Remove from heat and pour into an air tight container.
5. Leave to cool then place in fridge to store.

Now comes the fun part of assembling after the cake and jam are ready.