Imagine a dessert that combines the delicate sophistication of Japanese matcha with the classic elegance of a Swiss roll - a culinary masterpiece that will transport your taste buds to a world of pure indulgence! This Green Tea Swiss Roll is not just a cake, it's an experience that marries the earthy richness of matcha with a light, cloud-like texture that melts in your mouth. Whether you're a green tea enthusiast or a dessert connoisseur, this recipe promises to elevate your baking skills and impress everyone at your table with its stunning visual appeal and incredible flavor profile.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 8 servings
Ingredients
- 4 eggs
- 100g sugar
- 100g cake flour
- 2 tablespoons matcha powder
- 30g butter, melted
- 200ml heavy cream
- 2 tablespoons sugar (for cream)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Line a 13x18 inch baking sheet with parchment paper, making sure the paper hangs over the edges for easy removal later.
- In a large mixing bowl, whisk together the 4 eggs and 100g of sugar until the mixture becomes pale and fluffy. This should take about 5-7 minutes using an electric mixer on medium-high speed.
- Sift together the 100g of cake flour and 2 tablespoons of matcha powder to ensure there are no lumps. Gradually fold this dry mixture into the egg and sugar mixture using a spatula, being careful not to deflate the batter.
- Once the flour and matcha are fully incorporated, gently fold in the 30g of melted butter until the batter is smooth and uniform.
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula. Bake in the preheated oven for about 15 minutes, or until the cake springs back when lightly pressed and is golden brown.
- While the cake is baking, prepare the whipped cream. In a separate bowl, combine 200ml of heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, whip the cream until soft peaks form.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 5 minutes. Carefully invert the cake onto a clean kitchen towel that has been dusted with powdered sugar. Peel off the parchment paper.
- Starting from one edge, gently roll the cake with the towel to form a log shape. Allow the rolled cake to cool completely while wrapped in the towel, which helps maintain its shape.
- Once cooled, unroll the cake carefully and spread the whipped cream evenly over the surface. Leave a small border around the edges to prevent overflow when rolling.
- Roll the cake back up without the towel, starting from the edge with the filling. Tightly roll it to maintain a nice shape, and then wrap it in plastic wrap. Refrigerate for at least 30 minutes to set.
- Before serving, remove the Swiss roll from the refrigerator and carefully unwrap it. Dust the top with additional matcha powder or powdered sugar if desired. Slice into 8 equal pieces and serve chilled.
Tips
- Temperature is key: Ensure your eggs are at room temperature for maximum volume when whipping.
- Sifting matters: Always sift your dry ingredients to prevent lumps and create a smoother batter.
- Gentle folding technique: Use a spatula and fold ingredients with a light hand to maintain the batter's airiness.
- Rolling while warm: Rolling the cake while it's still slightly warm helps prevent cracking.
- Chilling is crucial: Refrigerating the Swiss roll helps set the cream and makes slicing easier.
- Matcha quality: Use high-grade ceremonial matcha for the best flavor and vibrant green color.
- Don't overmix: Stop mixing as soon as ingredients are incorporated to keep the cake light and fluffy.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 28g
Protein: 6g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 154mg
