Matcha Swiss roll
A bite into the fluffy sponge cake full of matcha flavor, and the matcha cream in the middle of your every bite. A combination of soft and creaminess in each of your bites into this matcha swiss roll. Invite some friends over to enjoy this tasty dessert with a cup of tea.
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!
