This is the season to celebrate and be merry, and what better way to do that than to share meal with friends and family. Then what’s the best way to end the meal but with a desert! See, food makes things better. If you like Matcha recipe or if you like trying new food like me, then this Matcha Swiss Roll Cake is for you.
The process of Matcha Swiss Roll is slightly different from Vanilla Swiss Roll Cake, but almost the same as Chocolate Swiss Roll Cake. Common denominator for all Swiss Roll Cake, they all requires lots of tender loving care, TLC!
Why so? They are very fragile and delicate as compared to normal cake and you could have a higher percentage of failing if you do not pay close attention to the details of the recipe. This is why it is very important that you follow the instructions very carefully, and of course, practice makes perfect especially when it comes to rolling.
If you are hesitant to try this and want to start with something basic, go for Vanilla Swiss Roll Cake. It is more straight forward, and no flavoring that could affect the outer layer of the cake. But if you feel confident, then go ahead and dive in to this Matcha Swiss Roll Cake or Chocolate Swiss Roll Cake, the fun is in the process of trying and learning.
If you haven’t made any swiss roll before, visit my Peaches and Cream Swiss Roll so that you can get familiarized with common problems encountered in Swiss Roll making and how to address them. Let’s get started!
- 10g very hot water – Approximately 1 tbsp
- 1 tsp green tea powder
- 30g egg yolks – Approximately 2 Large eggs
- 10g castor sugar – Approximately 2 tsp
- 15g corn oil – Approximately 1 tbsp + 1 tsp
- 15g cake flour- Approximately 2 tbsp + 1/4 tsp (sifted)
- 70g egg whites – Approximately 2 Large eggs
- 1/16 tsp cream of tartar
- 30g caster sugar – Approximately 2 1/2 tbsp
- soft butter for greasing pan or oil spray
- 1/2 -3/4 cup Whipped Cream
- 1/2 tsp green tea powder – optional
- Fresh Fruits – optional
- Shredded Sweetened Coconut – optional
- Egg size could vary from place to place, so weighing the ingredients guarantees more success. I tried to convert it to cups/spoons, but if you have a kitchen scale, use it to measure all ingredients.
- You can make your own castor sugar by processing the granulated white sugar to make it finer. I used my mini food chopper and just process it for 1-2 minutes until the texture is fine. Castor sugar dissolves faster when used to whisk egg whites.
I did not put any frosting outside, I find it too beautiful to cover. Feel free to decorate it as you wish.
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Note: If you double the recipe, use a 13″ x 10″ pan. If you do not have this pan size, use something closer to the size, but not too big or too small from the suggested size. Using a big pan will result to a thin cake, and too small pan will result to a thick cake. I used 1o” x 6.5″ pan for mine, this is the closest that I have.
- Preheat oven to 200°C/390F. Grease 10″ x 7″ cake pan with butter. Line with 14″ x 7″ parchment paper, making sure paper has no air pockets or creases. Measure and prep ingredients as detailed above.
- Add hot water to green tea powder. Stir till smooth. Cover and set aside. Dissolving the green tea extracts the flavor more than just mixing it with the flour like most of the recipes.
- Whisk egg yolks with 10g caster sugar till thick and pale. Add corn oil. Whisk till thick. Castor sugar dissolves faster than granulated white sugar because it is finer. So you don’t need to whisk the egg whites longer to get the stiff peak stage.
- Add green tea paste. Mix till even.
- Sift cake flour into mixture in 2 batches. Mix till just even after each batch. Sifting the cake flour makes the cake lighter and avoid lumps.
- Whisk egg whites on medium-low speed till very frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add 30g caster sugar whilst continuing to whisk. Reduce speed to low. Keep whisking till firm, hooked peak stage.
- Loosen egg yolk mixture from bottom of bowl. Add egg whites in 2 batches. Mix with whisk till almost even after each batch. Scrape down and fold with spatula till just evenly mixed, banging bowl against work area 2-3 times.
- Scrape batter into cake pan, slowly and from 1′ high. Spread as evenly as possible. Jiggle vigorously till batter is level, banging cake pan against work area 2-3 times.
- Bake cake on middle shelf of oven till risen, about 9 minutes (10 minutes if recipe is doubled). Move baking tray in bottom of oven. Continue baking till crust is lightly brown and middle of cake doesn’t make squishing sound when pressed, 4-5 minutes (5-6 minutes if recipe is doubled), checking once every 30-45 seconds towards the end.
- Remove pan from oven. Drag onto wire rack. Leave till cold.
- Dust the top with icing sugar and then parchment paper on top. Flip to peel parchment paper from bottom of the cake. At this point, you have the bottom of the cake facing up.
Serves 6 – 8 slices (depending on how thin or thick you slice the cake)
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To make filling: Whip cream till thick enough to hold its shape. Add green tea powder. Whisk till thick enough to stick to whisk. You can also remove green tea powder and just have plain whipped cream like what I did. I also added fresh fruits and sprikled them with shredded sweetened coconut.
To assemble Swiss roll:
- Spread cake with whipped cream. Roll and refrigerate. This cake taste better as it aged (2 days) . This because the matcha flavor will intesify more as it age. But if you cannot wait for 2 days like me, I only left it overnight, sometimes only few hours just enough to chill the filling, that is the most that I can wait. They were great, and I like a milder matcha flavor anyway.
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To cut swiss roll neatly:
Chill in refrigerator until filling is set (1-2 hours). Cut with serrated knife, wiping knife clean with paper towels after each cut. Transfer to serving plate. Discard parchment paper.
To store overnight:
Place Swiss roll in a sheet pan. Place pan in plastic bag, making sure bag doesn’t touch swiss roll to avoid the skin for sticking in the plastic bag. Refrigerate. Remove from fridge about 15 minutes before serving. Cut and transfer to serving plate. Discard parchment paper. Serve when cake is soft but filling is still cold.
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