Matcha Swiss Roll
Let me introduce “matcha swiss roll”, another easy and simple dessert for you to make at home!
Jump to RecipePlease remember that your roll cake is very delicate. Before you roll up the flat sheet of matcha sponge cake, remember to make several soft and thin cuts on the side of the roll cake facing towards you. This makes it easier for you to roll it up later on.
At one point in my baking journey, I am on a matcha spree and baked a whole lot of different matcha desserts just to finish the premium matcha powder before its expiring date.
DO NOT, let me repeat it again, DO NOT compromise on the quality of your Matcha powder. I got myself a premium matcha powder at half price at Japan centre. It does make a difference when you are mixing matcha powder with your mixture. With a lower quality one, it tends to form several rocky, small bubble, that is so stubborn that, no matter how many times you stir it, it will not dissolve. How frustrating it is?! Right? Your problem could be resolved by simply making any matcha-related products using a premium version of matcha – it just made your life so much easy and you always wanted to deliver a premium product to your customer right?
Matcha Swiss Roll
Ingredients
Swiss Roll
- 50 ml Semi-skimmed milk
- 50 g Cake flour
- 10 g Matcha powder
- 3 Large eggs (with egg white and egg yolk separated)
- 30 g Sugar
- 1 tbsp Sunflower oil
Matcha Cream
- 15 g Matcha powder
- 10 g Sugar
- 180 ml Double cream
Decoration
- 3 Large strawberries
- Powdered sugar
Instructions
Roll cake
- Add 3 egg yolks, 5g sugar, 15ml sunflower oil, 50ml semi-skimmed milk into a mixing bowl and stir thoroughly.
- Sift 50g cake flour and 10g matcha powder on top of the batter (from Step 1) and whisk it until the mixture becomes sticky.
- In a separate mixing bowl, add 3 egg whites and 25g sugar and beat the whites until stiff peaks.
- Fold the whipped egg whites into your mixtures (from Step 3) ( in 3 rounds).
- Line a swiss roll tin with baking paper before pouring the batter into your swiss roll tin and smoothen the surface using a dough scraper.
- Bake your swiss roll in the oven preheated to 190 °C for 15 minutes.
Matcha cream
- Add 180ml double cream, 10g sugar and 15g matcha powder into a mixing bowl and whisk it until it thickens.
Combination of cream and cake
- Spread the Matcha cream evenly on the swiss roll cake freshly baked from the oven.
- Roll the cake tightly and seal it with tape before keeping it in a fridge for an hour.
- Cut the two edges of the roll cake.
Decoration
- Decorate your matcha swiss roll cake with powdered sugar, extra matcha cream and 3 large strawberries and it is ready to be served!