Matcha Swiss Roll
Konnichiwa, it's Nami from Just one cookbook.
The dessert recipe that I'm sharing with you today is popular in many countries.
It's a type of sponge cake filled with whipped cream and sometimes with fruit like strawberries and raspberries.
It has numerous names including Jelly roll, Swiss roll and Jelly cake,
yet the ocean of the cake is still a mystery.
Today, I'll show you how to make my favorite flavor, Matcha roll cake.
If you have soft spot for anything Matcha,
I'm pretty sure you're going to be as obsessed with this cake as I am.
Let's get it started.
separate 4 eggs yolks and whites into two bowls
using a fine mesh sieve, sift 3/4 cup ( 90g ) cake flour,
2 Tbsp matcha powder and 1/2 tsp baking powder
sift flour mixture 2 more times
In a large bowl, add the egg yolks and break them
add 1/4 cup ( 55g ) granulated sugar
whisk until the egg mixture becomes double in volume
add 4 cold egg whites into a large bowl
beat the egg whites until foamy
add 1/4 cup ( 55g ) granulated sugar
beat until stiff peaks form and egg whites are glossy
whisk 1/3 of egg whites into egg yolks
add the mixture back into the egg whites
gently fold in egg whites, do not over mix
add the dry ingredients
fold in gently until just incorporated
add 3 Tbsp ( warm ) whole milk
pour the batter into the prepared pan
spread the batter evenly with silicone pastry scraper
tap the jelly roll pan a few times
bake at 375F ( 190C ) for 12~13 minutes
drop the cake pan to prevent from shrinkage
while the pan is still hot, place a sheet of parchment paper and a baking sheet on top
flip the baking sheets together
while it's hot, remove the parchment paper
place another “protective” sheet of parchment paper and baking sheet on top
flip the cake over
remove the baking sheet
cut off one end diagonally ( shorter end )
roll up the cake while it is still warm
let cake cool completely
in a large bowl, 3/4 cup ( 180 ml ) heavy whipping cream, 1-1/2 Tbsp sugar, and 2 tsp Matcha
beat until firm and spreadable
unroll the cake
spread the matcha cream mixture evenly over the cake
tip: leave 1/2 inch border and less filling at the end of cake
carefully but tightly re-roll the cake
make sure seam is on the bottom
refrigerate for at least 2 hours
unwrap the swiss roll
slice off about 1/2 inch of the cake on both ends to show off beautiful swirls, slice and serve
itadakimasu!
I hope you will give this recipe a try and let me know what you think.
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Thank you for watching.
See you next time.
matane!
just one cookbook