rland Rabbit-Hole Matcha Swirl Roll Cake with Strawberry Drizzle

"Create a tea-cake dessert called Wonderland Rabbit-Hole Matcha Swirl Roll Cake with ‘Paint the Roses Red’ Strawberry Drizzle, inspired by Taylor Swift’s ‘Wonderland.’ Vibe: rabbit hole swirl, playing-card glam, teacups at midnight—pretty but practical.Cake (sponge): eggs, granulated sugar, vanilla, milk, neutral oil, all-purpose flour (or cake flour), cornstarch (optional for lightness), baking powder, pinch fine salt, matcha powder.Filling: lightly sweetened whipped cream (stabilize with a little mascarpone or cream cheese if desired) and sliced strawberries (fresh or frozen, well-drained).Drizzle (‘paint the roses red’): quick strawberry sauce (berries + lemon juice + a little sugar + pinch salt), simmered 5–7 minutes to spoonable.Method: line a 10×15-inch jelly-roll pan with parchment and lightly grease. Make one vanilla batter; divide; whisk matcha into half. Spread vanilla evenly, then spoon the matcha in ribbons and swirl once with a skewer (don’t overmix). Bake at 375°F until springy and just golden at the edges (10–12 min). While hot, invert onto a clean towel dusted with powdered sugar; peel parchment; roll up with the towel (short side) and cool to set the ‘memory.’ Unroll, spread whipped cream and a stripe of sliced berries, then re-roll gently. Chill 30–60 min.Serve: dust with powdered sugar; drizzle strawberry ‘paint’; add a few strawberry slices or tiny card-suit sprinkles if you like.Include: yield 8–10 slices; total time ~1 hour (mostly cooling); exact ingredient amounts (cups/grams); clear cues for ribbon stage, bake doneness, and the towel-roll trick; neat-slice tip (chill and use a serrated knife).Swaps: GF (1:1 GF flour), DF (coconut cream filling + plant milk/oil in cake), lower-sugar (reduce sugar in cream; keep sauce tart), no-matcha option (cocoa swirl).Make-ahead: keep chilled up to 24 hours; drizzle just before serving.Plating: green-and-ivory spiral ‘rabbit hole’ with glossy red brushstrokes—enchanted, not fussy, fully home-kitchen accessibl"

Sean.Mahoney06

creator

10/2/2025

date

8–10

servings

bookmarks

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A whimsical green-and-ivory matcha-swirled sponge cake rolled with light mascarpone-whipped cream and fresh strawberries. Topped with a vivid “Paint the Roses Red” strawberry drizzle, this tea-cake channels the magic of late-night teacups, rabbit-hole twists, and playing-card glam. Soft, airy, and elegantly simple—perfect for a fanciful yet practical celebration inspired by Taylor Swift’s Wonderland.

matcha swirl tea-cake strawberry elegant roll

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Name: rland Rabbit-Hole Matcha Swirl Roll Cake with Strawberry Drizzle
Yield: 810
Ingredients: 4 large eggs; ¾ cup granulated sugar (150g); 1 tsp vanilla extract; ⅓ cup whole milk (80ml); ¼ cup neutral oil (grapeseed or canola) (60ml); 1 cup all-purpose flour (125g); 2 tbsp cornstarch (optional, for extra lightness); 1 tsp baking powder; Pinch fine salt; 1½ tbsp matcha powder (culinary grade) Filling:; 1 cup heavy cream (240ml), chilled; 2 oz mascarpone or cream cheese (60g), softened; 2 tbsp powdered sugar; 1 tsp vanilla extract; ¾ cup strawberries, sliced and well-drained (fresh or thawed frozen) “Paint the Roses Red” Drizzle:; 1 cup strawberries, hulled and roughly chopped (150g); 1½ tbsp granulated sugar; 1 tbsp fresh lemon juice; Pinch of salt

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