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Fluffy Matcha Swiss Roll Cake

Fluffy Matcha Swiss Roll Cake

Fluffy Matcha Swiss Roll Cake

Learn how to make a fluffy Matcha Swiss Roll Cake for your happy time!
Matcha Swiss Roll is a very happy cake rolled in Matcha whipped cream with a fluffy sponge cake. Matcha's bitterness, cream sweetness and light sponge texture make your tea time and after-dinner time happy!
Enjoy a Swiss roll cake with coffee, tea or matcha latte! 
Of course, it's perfect for parties!
In Japan, there are many combinations of roll cakes such as Matcha and Anko,
Matcha and Chestnut, Matcha and Sweet Black Bean. Please find your favorite arrangement.  My favorite is the combination of sweet black beans and matcha!
Level : ★★☆
Prep Time : 1hr30min
Cook Time : 15min
Total Time : 1hr45min
Servings : baking sheet 33cm * 24cm
※not include 30 minutes of resting time and 2 hours of chilling time.

Ingredients(sponge) / measure
eggs / 200g
cale flour / 90g
baking powder / 2g
sugar / 100g
milk(warm) / 30ml
matcha(green tea powder) / 10g
vegetable oil / 8g 

Ingredients(cream) / measure
heavy(whipping)・cream(chilled) / 200ml
sugar / 25g
matcha(green tea powder) / 5g

Nutrition
hole(10cut) / 1person(3cut)
Calories / 2103kcal / 210kcal
Protein / 41.5g / 4.2g
Fat / 126.3g / 12.6g
Carbohydrates / 215.4g / 21.5g

 

 How to Make Fluffy Matcha Swiss Roll Cake

<preparation>

1. Preheat the oven to 375ºF (190ºC). For a convection oven, Put a cooking sheet on the baking sheet(pan)15-inch x 10-inch (38x25) 

2. Separate the egg yolks and whites into two bowls. Keep the egg whites in the refrigerator and the egg yolks at room temperature.




<To Make the Cake Batter>

1. Prepare a work surface with a sheet of parchment paper. To a fine-mesh sieve, add the cake flour, baking powder, and matcha powder. Sift these dry ingredients onto the parchment paper.

2. Use the parchment paper to transfer the dry ingredients to a bowl. Repeat sifting and transferring the dry ingredients two more times (for a total of three times). Set aside. Tip: Matcha is a very fine powder that’s difficult to blend into a batter without clumping. Sifting the dry ingredients three times ensures that the matcha and flour are well blended with no lumps and that air is incorporated into the mixture so it making it easier to blend into the batter.


3. In a large bowl, add the egg yolks and break them with a hand whisk.

4. Add half of the sugar (¼ cup, 50 g for one cake) and whisk, add salad oil and mix again until the egg mixture doubles in volume. When you lift the whisk into the air with some of the mixture on it, the mixture should fall back into the bowl in ribbons, which slowly disappear back into the mixture.
5. Add the warm milk to the batter and fold it in until incorporated.

6. Next, add the dry ingredients to the egg mixture. Using the silicone spatula, fold in gently until just incorporated. Do not overmix. Tip: Adding the dry ingredients last avoids overmixing, which results in a dense (not fluffy) sponge.
7. Next, add the cold egg whites to a large, dry bowl. With an electric hand mixer (or stand mixer), beat the egg whites until foamy.


8. Gradually add the remaining sugar (¼ cup, 50 g for one cake), one-third at a time, and beat until stiff peaks form and the egg whites are glossy.

9. Using a hand whisk, gently fold about one-third of the egg whites into the egg yolk mixture until well incorporated.
10. Then, add the egg yolk mixture back into the bowl with remaining the egg whites. Gently fold in the egg whites with a silicone spatula until just incorporated. Tip: Rotate the bowl a quarter turn counterclockwise while you scoop up and fold the mixture onto itself clockwise.



<To Bake>
1. Pour the batter into the prepared pan. Spread the batter evenly using an offset spatula or silicone pastry scraper.

2.Tap the baking pan a few times on your working surface to remove any air pockets in the batter. Transfer the pan to the preheated oven and bake o 375ºF (190ºC) for 10-12 minutes, or until an inserted toothpick comes out clean and the top of cake springs back when touched. Tip: Do not overbake it or the cake will be too dry and break when you roll it.


3. Gently peel off the parchment paper attached to the cake. This side will be the exterior of the Swiss roll, so be gentle!

4.Now, flip over the cake one more time: Place another “protective” sheet of parchment paper across the cake surface.
5. Hold both baking sheets together and flip them over so the brown side of the cake is now facing up. Remove the parchment paper.

6. Remove the bottom baking sheet and place the cake with its parchment paper on awork surface. Slicing at an angle, cut off ½ inch (1.3 cm) of the cake from one of the short ends. This will help stabilize the Swiss roll when rolled up.

7. While it's still warm, roll the cake: Start at the other short end and use your hands to slowly roll up the cake together with its parchment paper, finishing at the angled end that you just sliced. Once the cake and paper are rolled up, transfer to a wire rack with the seam side down. . While it's still warm, roll the cake: Start at the other short end and use your hands to slowly roll up the cake together with its parchment paper, finishing at the angled end that you just sliced. Once the cake and paper are rolled up, transfer to a wire rack with the seam side down.

8.Cover with a kitchen towel to keep it secure and let it cool completely until it reaches room temperature, about 30 minutes.


<To Prepare the Matcha Cream Filling>

1. When the cake is completely cool, combine the heavy cream, sugar, and matcha powder in a large bowl.

2. Beat with an electric hand mixer (or stand mixer) until firm and spreadable, so it won’t ooze out of the cake when you’re rolling it up.


<To Assemble the Swiss Cake>

1. Transfer the Swiss roll to a flat surface and unroll the cake. It’s okay if the ends curl up a bit. 

2. Using an offset spatula , spread all the matcha cream on the side of the cake that will be rolled first and then spread half of the remaining cream over the entire surface.



3. Carefully but tightly reroll the cake with the filling inside. End with the seam side on the bottom. Secure the cake by rolling it in the parchment paper and twisting it at both ends, like a candy wrapper. Refrigerate for at least 2 hours to firm up the cream.


4. Remove and unwrap the Swiss roll. Slice off about ½ inch (1.3 cm) of the cake on both ends to show off the beautiful swirls. Transfer it to your serving dish. Slice and serve.



<Arrange with Strawberry cream>

The combination of the sourness of strawberries, the sweetness of cream, and the bitterness of matcha is an exquisite combination that will surely envelop you in happiness! It’s also perfect for parties!




<To Store>

If you have leftovers, just rewrap the Swiss roll in plastic wrap and store in the
refrigerator for up to 3 days.


<Notes>

The recipe was adapted from Matcha House VERDE.

Correct storage for the very best flavor ! 

To maintain the quality of Japanese Matcha and Green tea, it must be stored where it cannot come into contact with moisture or sunlight.

heat or aromas, and should be used quickly after opening(2-3weeks).

When storing, place in a non-tranparent sealed container and store in a cool, dark location. When storing in the refrigerator, make sure it does not come into contact with the aromas of other foods.

 

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