Matcha Swiss Roll
Imagine the fluffy sponge cake rolled up with creamy matcha filling inside, and your every bite fill with matcha flavor that brings you on a trip to a matcha kingdom. Wow, I just love matcha so much that I have to try all different kinds of matcha desserts to satisfy my taste buds’ cravings.
This recipe is about matcha swiss roll, but if you are a matcha lover like me, remember to also check out the matcha pudding and matcha cheesecake recipes.
So I have to say that matcha swiss roll is a bit tricky in the sense that the sponge cake can easily become dry after baking in the oven, which makes the rolling up harder. Too much matcha powder can make the swiss roll crack a bit, like mine here. Because I add a bit too much matcha powder…sorry, can’t help it. Another adjustment that I would make to my swiss roll is to have more cream filling or even add some fruits to the filling. Check out at end of this post to see the mango matcha layered cake, with exact same recipe, only adding mango slices to the middle and the top.
Well, a not so perfect swiss roll just means that I need more practice, and eat more cakes 😉
This swiss roll is not too sweet but has the potential to be sweet if you want, simply add a bit more sugar. I think this is a great dessert when you invite some friends over, it can be prepared the day before and chilled it in the fridge overnight.
Matcha Swiss roll
Ingredients
Ingredients
- 40 g sugar for egg white
- 30 g sugar for egg yolk
- 40 g cake flour
- 1 ½ Tbsp matcha powder
- 3 eggs
- ½ tsp baking powder
- 2 Tbsp whole milk
Whipping cream
- 1 cup heavy cream/whipping cream
- 2 Tbsp sugar
- 1 Tbsp matcha powder
Instructions
- Separate egg yolk and egg white in 2 different mixing bowls. Then use another bowl add cake flour, matcha powder, and baking powder, and sift thoroughly
- Microwave milk to slightly warmer than room temp,
- Preheat the oven to 375F
- Whisk sugar into the egg yolk, until the volume is about doubled. Then add in milk, matcha powder, and cake flour
- Mix egg white at high speed with a hand mixer, gradually add in sugar, and mix until a stiff peak forms
- Add whites into egg yolk in 3 different parts, gently fold into mixtures
- Prepare parchment paper on the cake pan, and spread the mixture onto the cake pan
- Bake it for 10 minutes
- Remove pan and gently remove parchment paper, let cake rest at room temp for at least 30 minutes while preparing for whipping cream filling
- In a mixing bowl add whipping cream, matcha powder, and sugar, mix until smooth and form
- Spread the whipping cream over the cake and gently roll up the cake
- Can wrap inside the parchment paper tightly and chill in the fridge for at least 2 hours.
- Slice it up and enjoy!
I have tried twice for the sponge cake because the first time was not very successful, but I don’t want to waste my sponge cake. Hence, even with a not-so-perfect cake, I cut it into 4 same-size squares and layered them up by filling the middle with the same matcha whipping cream, plus mango slices. Then, boom, I got to make my husband a mango cake!
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