Mini Matcha Hug Roll Cakes Recipe

These mini matcha hug roll cakes are the perfect portable handheld treat.

Hug roll cakes are essentially cake tacos – they're made with flat, round sponge drops folded inwards and filled with cream and fruits. I make my sponge drops a little similar to how I make them for my Sandakan UFO tarts.

I think hug roll cakes were originally made by stamping out circles of cake from a sheet of roll cake sponge – but making them by baking sponge drops removes the need for off-cuts and waste, as you use the whole thing.

My matcha hug roll cakes are essentially sponge drops with matcha added to the batter, and then filled with matcha whipped cream and sliced strawberries. I made mine quite small so they're gone in two or three bites, but feel free to make the discs bigger before you bake them. I think they're best made small, though – they're easier to assemble and eat that way.

You can also watch me make these on my YouTUbe channel:

Ready? Let's go.

(Makes 8 mini hug roll cakes.)

Ingredients for Sponge Drops:

2 egg whites
55g caster sugar
Pinch of salt
25g plain flour
1 tbsp matcha

Ingredients for Filling:

200ml whipping cream
1 tbsp caster sugar
1 tbsp matcha
Strawberry slices


1. Preheat the oven to 180°C and line a large baking sheet with nonstick baking paper.

2. Whip the egg whites until they form stiff white peaks, then whip in the sugar and salt until glossy.

3. Sift in the flour and matcha, and gently fold together until just combined.

4. Drop heaped tablespoonfuls of the batter onto the baking sheet, gently spreading them out into 2" discs and giving them a couple of inches around each disc to spread. Bake for 8–10 minutes, until just starting to turn golden, and leave to cool completely.

5. To make the filling, add the sugar to the cream and sift in the matcha. Whip until fluffy.

6. Pop a sponge disc into a cupcake case flat side up, squeeze gently in your palm to make a curved taco shape, and pipe with matcha cream. Finish by sticking a couple of strawberry slices on top, and repeat with the rest of your sponge discs.

Pop in the fridge for a couple of hours for the cream to firm up, or eat immediately.

Enjoy, and have fun.


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