Matcha Swiss Roll Recipe

Hey there! Let me take you on a journey into the world of this matcha roll cake–a dessert that’s as delightful to make as it is to eat. If you’re a matcha lover like me, you’re in for a treat filled with vibrant green goodness and creamy, dreamy filling. Let’s roll! 🍵✨

Creating recipes that harmonize indulgence and nutrition is my passion, and this Matcha Swiss Roll is just that. Its earthy flavor, derived from 10g matcha powder, is delicate yet layered with a light and fluffy texture thanks to 4 separated eggs and 70g cake flour.

The dessert is delectable and boasts an impressive amount of antioxidants (243mg matcha powder). Creaming layers with 150ml heavy cream and a mere hint of vanilla (1/2 teaspoon) complements the matcha’s sweet subtlety so perfectly that you might just lick the plate clean.

Ingredients

• Matcha Powder: Rich in antioxidants, provides a vibrant green color and earthy flavor.
• Granulated Sugar: Sweetens the roll and helps in meringue formation.
• Cake Flour: Contributes to a tender, light sponge texture.
• Heavy Cream: Adds richness and creaminess to the filling.
• Vanilla Extract: Enhances the flavor profile with a smooth aroma.
• Cream of Tartar: Stabilizes egg whites for a fluffy texture.

Ingredient Quantities

• 4 large eggs, separated
• 70g granulated sugar, divided
• 40ml milk
• 30ml vegetable oil
• 70g cake flour
• 10g matcha powder
• 1/4 teaspoon cream of tartar
• 150ml heavy cream
• 15g powdered sugar
• 1/2 teaspoon vanilla extract

How to Make this

1. Heat your oven to 350°F (175°C) and prepare a 10×15 inch jelly roll pan by lining it with parchment paper.

2. In a small bowl, mix the cake flour and matcha powder together until combined and set aside. This text can be interpreted as asking someone to combine cake flour and matcha powder together well enough to produce a homogeneous mixture. It does not evaluate the kind of mixing that is achieved when one uses an electric mixer instead of a whisk, nor does it assess the difference between using a hand whisk and a whisking fork in achieving said homogeneous mixture.

3. In a big bowl, beat together the egg yolks and 40 grams of sugar until they are pale and thick. Stir in the milk and the vegetable oil, blending completely until it is mixed perfectly.

4. (1) The yolk mixture is combined with flour and matcha. (2) The flour and matcha are first sifted together. (3) The sifted flour and matcha are added to the yolk mixture. (4) The four and matcha sifted together (5) The three mixtures are gently combined.

5. In another clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the other 30g of granulated sugar and beat until very stiff peaks form.

6. One-third of the beaten egg whites are folded gently into the matcha batter. This lightens the batter and makes it easier to incorporate the remaining egg whites. When making a soufflé or any baked good that requires whipped egg whites, it is important to maintain volume by not deflating the egg whites during incorporation. Folding is a good technique to use when trying to keep volume. It is also important to make sure that the batter is light enough that the egg whites can rise in the oven. This is why we add the egg whites in two portions instead of all at once.

7. Transfer the batter to the pan that has been prepared, spreading it to the edges evenly. Gently tap the sides of the pan against the counter to dislodge any trapped air bubbles.

8. Bake for 10-12 minutes, or until the cake lightly springs back when you touch it. Let the cake cool in the pan for 5 minutes, then carefully turn it out onto a clean piece of parchment. Remove the pan from the cake, allowing the parchment on the bottom to remain in place, and let the cake cool completely.

9. At the same time, beat the heavy cream, powdered sugar, and vanilla extract together in a bowl until soft peaks form.

10. Evenly spread the whipped cream over the cake, which should be cooled. Starting from a short edge, use the parchment as a guide to roll the cake tightly. The roll should then be wrapped in parchment, placed in the fridge, and allowed to sit for at least 1 hour before being served and enjoyed.

Equipment Needed

1. Oven
2. 10×15 inch jelly roll pan
3. Parchment paper
4. Small mixing bowl
5. Large mixing bowl
6. Medium mixing bowl (for egg whites)
7. Whisk (or electric mixer with whisk attachment)
8. Sifter
9. Spatula
10. Measuring cups and spoons
11. Kitchen scale
12. Spoon (for measuring sugar)
13. Knife or spatula (for spreading whipped cream)
14. Clean kitchen towel or additional parchment paper (for rolling the cake)

FAQ

• Can I use all-purpose flour instead of cake flour?Certainly, but the texture may be a tad more dense. To replicate cake flour, for each cup of flour, replace 1 tablespoon with cornstarch.
• What kind of matcha should I use?For the best color and flavor, use high-quality culinary or ceremonial grade matcha.
• Can I make the Swiss roll ahead of time?Certainly! You can make it the day prior. Just tightly wrap it in plastic wrap, and put it in the fridge.
• How do I prevent the cake from cracking when I roll it?When the cake is still a little warm, roll it to avoid cracks. If you loosely roll it with parchment paper, it won’t stick.
• Is there an alternative for cream of tartar?As substitutes to help stabilize the egg whites, one can use either lemon juice or white vinegar.
• How should I store leftover Matcha Swiss Roll?Keep it fresh for up to three days by storing it in an airtight container in the refrigerator.
• Can I freeze the Swiss roll?Indeed, tightly secure it in plastic wrap, then in aluminum foil, and freeze for as long as two months. Before serving, thaw it in the refrigerator.

Matcha Swiss Roll Recipe Substitutions and Variations

Milk: Substitute 40 ml of almond milk or oat milk for a dairy-free option.
Cooking fats: Substitute 30ml melted coconut oil or sunflower oil for other fats.
Substituting for cake flour:
If you don’t have cake flour, you can combine all-purpose flour with cornstarch to create a substitute that will work in your recipe.
For every cup of cake flour your recipe calls for, measure out 1 cup of all-purpose flour and remove 2 tbsp. (for the 2 cups of cake flour the recipe requires, that means using 2 cups + 2 tbsp. of all-purpose flour). Add the cornstarch, and mix thoroughly.
Sugar, granulated: For a finer texture, use 70g of caster or superfine sugar.
Coconut cream: Use 150ml coconut cream to make the filling a dairy-free delight.

Pro Tips

1. Room Temperature Ingredients: Ensure that your eggs are at room temperature before starting. This helps them whip up better and achieve maximum volume, especially important for the meringue and cake texture.

2. Preventing Cracks: When rolling the cake, use a slightly dampened cloth or piece of parchment to help guide the roll more smoothly and prevent the cake from cracking. Rolling it while it’s still slightly warm, using the parchment for guidance, can also help minimize cracking.

3. Sifting Technique: Sift the matcha powder and cake flour multiple times if needed. This not only combines the two but also aerates the mixture, leading to a lighter and fluffier cake texture.

4. Gentle Folding: When folding the egg whites into the matcha batter, use a large spatula and a gentle motion. Cut through the center and sweep around the edges to maintain the meringue’s volume. This ensures the cake remains light and airy.

5. Chill Time Precision: After rolling and wrapping the cake in parchment, let it chill in the fridge for at least an hour. This not only helps set the shape but enhances the melding of flavors. For a slightly firmer texture and cleaner slices, consider chilling it for a couple of hours more.