Vegetarian recipe ideas
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To make the white chocolate cream filling, put the chocolate into a small bowl. In a small pan, bring the cream to a simmer, then pour over the chocolate. Allow to sit for a few minutes before stirring until smooth. Cover the bowl and chill for at least 4 hours before using (this can be made up to 3 days in advance).
Heat the oven to 180C/fan 160C/gas 4 and lightly butter a 37cm x 26cm rimmed baking tray and line the base and sides with baking paper (make sure the baking tray is close to this size – much bigger and the cake will be too thin and will likely crack, much smaller and the cake will be too thick).
To make the matcha sponge, separate the eggs, putting the whites and yolks into separate large bowls. Whisk the yolks with half of the sugar until thickened and pale. Add in the flour, cornflour, matcha and milk, and mix until smooth and fully combined. Whisk the egg whites, sprinkling in the remaining sugar as you whisk until the whites are glossy and just holding soft peaks. Add about 1/3 of the whites to the yolk mixture, folding to combine. Repeat with the remaining whites in two more additions, folding until just evenly combined and no streaks remain.
Scrape the batter into the prepared tray and gently level the top.
Bake for 11-12 minutes or until the cake springs back to the touch. Remove from the oven and turn out immediately onto a fresh piece of baking paper, peeling the old baking paper from the base of the cake. Cool completely.
Take the chilled cream from the fridge and whisk until the cream holds soft peaks. Spread the cream over the cooled sponge, leaving 2cm clear at the shorter ends of the cake. Roll the cake into a tight spiral and carefully transfer to a large platter. Dust with a little extra matcha powder and chill for at least an hour before slicing. Covered, this will keep in the fridge for 2 days.