Matcha Swiss Roll
Soft & Fluffy Matcha Swiss Roll, topped with large and fresh strawberries. Yumz ~ What are you waiting for? Check out my recipe below to fix your matcha cravings!
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!