A delicate roll cake filled with a creamy hojicha-flavored cheesecake filling. The roasted, nutty hojicha complements a light, fluffy lemon sponge for a refined dessert best served with a cup of hojicha tea.
I adore cake, cheesecake, and hojicha—so this Hojicha Cheesecake Roll Cake combines all three. The contrast of a subtly lemon-scented sponge and a rich, roasted green-tea cheesecake filling is irresistible. For the best pairing, serve each slice with a cup of warm hojicha.
Although I enjoy matcha, hojicha was my first regular green tea. Unlike typical steamed Japanese green teas, hojicha is roasted, giving it a warm reddish-brown color and a toasty, nutty aroma. The roasting reduces caffeine and bitterness, leaving a mellow flavor with caramel-like notes. It’s versatile and pairs wonderfully with both sweet and savory dishes, hot or cold.
This recipe was created by Queenie Fok and adapted for a lighter presentation: the hojicha cheesecake filling is enclosed inside a lemon roll cake and finished with a dusting of powdered sugar. Queenie made smaller rolls so each slice is about two inches across—perfect for serving as petite tea-time treats.
Fun seasonal note: January is National Hot Tea Month and January 12th is National Hot Tea Day—great occasions to enjoy a slice of this roll with a warm cup of hojicha.
Hojicha Roll Cake
Recipe by Queenie Fok for Oh, How Civilized
Hojicha tea flavors in a creamy cheesecake roll cake.
Prep Time: 40 minutes | Cook Time: 12 minutes | Total Time: about 4 hours 52 minutes (includes chilling) | Yield: 12 small slices
Rating: 4.84 from 6 votes
Ingredients
Lemon Roll Cake
- 70 grams sugar
- 50 grams cake flour
- 15 grams whole milk
- 5 grams vegetable oil
- 4 large egg whites
- 4 large egg yolks
- 1 teaspoon lemon powder
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting
Hojicha Cheesecake Filling
- 127 grams cream cheese (1 package)
- 110 grams whole milk
- 50 grams mascarpone
- 30 grams sugar
- 4 grams gelatin
- 3 tablespoons water
- 1 tablespoon hojicha loose tea
Instructions
Make the Lemon Roll Cake
- Preheat the oven to 350°F (175°C) and position a rack in the center. Line a half-sheet pan with parchment paper, leaving extra hanging on all sides for easier removal.
- In a small bowl sift together the cake flour, salt, and lemon powder. In a separate bowl combine the whole milk and vegetable oil and set aside.
- Whisk the egg whites until foamy, then gradually add the sugar and continue whisking until medium peaks form. Using a rubber spatula, fold in the egg yolks one at a time.
- Gently fold in the flour mixture, then fold in the milk-and-oil mixture until the batter is uniform.
- Pour the batter into the prepared sheet pan and bake for about 12 minutes. Remove from the oven, lift the cake from the pan using the parchment overhang, and transfer to a cooling rack to cool completely.
Make the Hojicha Cheesecake Filling
- Sprinkle the gelatin over 3 tablespoons of water and allow it to bloom. Set aside.
- Heat the 110 grams of whole milk to a simmer, then remove from heat. Add the hojicha leaves and steep for 5 minutes, then strain out and discard the leaves so only the infused milk remains.
- In a stand mixer or with a hand mixer, beat the cream cheese, mascarpone, and sugar until smooth and creamy.
- Gently melt the bloomed gelatin (either in a microwave for a few seconds or in a double boiler) until fully dissolved, then stir it into the warm hojicha milk.
- Temper a few spoonfuls of the cream cheese mixture into the hojicha-gelatin liquid to loosen it, then mix that back into the main cream cheese bowl until fully incorporated and smooth.
Assemble the Roll Cake
- Carefully remove the parchment from the cooled cake and cut the sheet cake in half widthwise so you have two long strips.
- Place one half on a sheet of plastic wrap. Spread half of the hojicha cheesecake filling evenly across the cake, leaving a small margin at the edges to help seal the roll.
- Use the plastic wrap to help roll the cake tightly into a log, then twist the ends of the plastic wrap to hold the shape. Repeat with the second half of the cake and remaining filling.
- Refrigerate the wrapped rolls for at least 4 hours to set. Before serving, unwrap and dust the tops with sifted powdered sugar if desired. Slice into approximately 12 small rounds for serving.
Nutrition
Calories: 138 | Carbohydrates: 13 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 82 mg | Sodium: 110 mg | Potassium: 54 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 302 IU | Calcium: 36 mg | Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation only.
In collaboration with the Tea Council of the USA. All text, photos, and opinions are my own.