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yomogi daifuku roll cake

Yomogi Daifuku Roll Cake: A Herbal Delight for Spring Indulgence

This yomogi daifuku roll cake is a delightful blend of herbal flavors, sweet red bean paste, and kinako whipped cream—a perfect spring dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 40 g Yomogi (Mugwort) Powder Adds a distinctive herbal flavor; can substitute with other herbal powders for variety.
  • 4 large Egg Yolks Provide richness and color; do not use substitutes for best results.
  • 30 ml Oil Keeps the cake moist; any neutral oil works.
  • 60 ml Milk Contributes to the cake's moisture; dairy-free milk may be substituted.
  • 70 g Flour The structure of the cake; all-purpose flour is standard; gluten-free flour can be used in a gluten-free version.
  • 10 g Cornstarch Lightens the texture of the cake; ensure it’s fresh for best results.
  • 1 g Salt Enhances flavor; minor adjustments can be made.
  • 4 large Egg Whites Lightness and volume; should be beaten until stiff peaks form.
For the Kinako Whipped Topping
  • 200 ml Cream Base for making kinako cream; can sweeten to taste.
  • 30 g Kinako (Roasted Soybean Flour) Provides nuttiness and pairs beautifully with the sweetness; can replace with other nut flours if desired.
For the Filling
  • 150 g Red Bean Paste Sweet filling for depth of flavor; can use other sweet fillings as alternatives.

Equipment

  • oven
  • Mixing Bowls
  • whisk
  • stand mixer
  • Parchment Paper
  • Quarter sheet pan
  • Wire Rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a quarter sheet pan with parchment paper, ensuring it fits snugly to prevent sticking.
  2. In a bowl, whisk together the yomogi powder with boiling water until it forms a smooth paste.
  3. In a separate bowl, mix egg yolks, oil, and milk with the yomogi paste. Sift in the flour and cornstarch, whisking until your batter is silky and well-combined.
  4. Using a stand mixer, beat the egg whites with cream of tartar until frothy. Gradually add sugar and whip until you achieve stiff peaks.
  5. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter. Pour this fluffy blend into the prepared pan, leveling it evenly.
  6. Bake for approximately 15 minutes, or until the cake springs back when touched and is a lovely golden color. Place it on a wire rack to cool.
  7. For the kinako whipped topping, whip cream in a bowl until soft peaks form, then fold in the kinako.
  8. Once the sponge cake has cooled, spread the kinako cream evenly over the surface. Add a generous line of red bean paste, and carefully roll the cake using the parchment paper to guide you.
  9. Wrap your rolled cake tightly in parchment and chill it in the refrigerator for at least 45 minutes.
  10. Trim the ends to create a neat look, pipe extra cream on top, and dust with kinako before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

For added elegance, optionally garnish with fresh fruit or edible flowers before serving.

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