# Components:
→ Muffin Roulade
01 - 1 cup all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon fine sea salt
08 - 2 large eggs, room temperature
09 - 3/4 cup granulated sugar
10 - 1/3 cup vegetable oil
11 - 1 cup pumpkin purée (not pumpkin pie filling)
12 - 1 teaspoon vanilla extract
→ Cream Filling
13 - 6 ounces cream cheese, softened
14 - 2 tablespoons unsalted butter, softened
15 - 1 cup powdered sugar, sifted
16 - 1/2 teaspoon vanilla extract
# Preparation Steps:
01 - Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
02 - In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
03 - In a large bowl, beat the eggs and granulated sugar using an electric mixer until pale and thick, approximately 2 to 3 minutes. Add the vegetable oil, pumpkin purée, and vanilla extract, and mix gently to incorporate.
04 - Gradually fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to preserve a light texture.
05 - Spread the batter evenly into the prepared pan. Bake for 15 to 18 minutes, or until the cake springs back when gently touched.
06 - While the cake bakes, lay a clean kitchen towel on a work surface and liberally dust it with powdered sugar.
07 - Once baked, immediately invert the cake onto the prepared towel. Carefully peel away the parchment paper. Starting at the short end, gently roll up the cake with the towel encased inside. Allow to cool completely in this rolled position.
08 - In a bowl, beat cream cheese and unsalted butter together until smooth. Add powdered sugar and vanilla extract, continuing to beat until a fluffy consistency is achieved.
09 - Gradually unroll the cooled cake. Evenly spread the cream filling over the surface using an offset spatula or knife. Carefully re-roll the cake, omitting the towel, to form a tight roulade.
10 - Slice the roulade into 8 even portions and serve immediately, or chill for 30 minutes for cleaner slices.
