Matcha Roll Cake Swiss Roll Recipe

Today, we will be making a Matcha Roll Cake. The ingredients are simple but the sponge cake is light and fluffy. Swiss Roll is also known as Jelly Roll, which refers to a sponge cake with whipped cream being roll up to create the swirling pattern from the center. If you are making a plain Swiss Roll, you’re options for cream can suit with other flavored cream such as coconut (kaya), pandan, blueberry, strawberry, and vanilla.

Matcha Roll Cake Swiss Roll Recipe

Ingredients

Ingredients for Matcha Roll Cake
(26x36cm/10¼x14¼ inch sheet)

4 Egg Whites
40g Sugar (1.4 oz)
4 Egg Yolks
40g Sugar (1.4 oz)
40g Cake Flour (1.4 oz)
1 tbsp Matcha – Green Tea Powder
120ml Whipping Cream with 35% fat (4 fl oz)
1 tbsp Sugar
120g Anko – Sweet Bean Paste (4.2 oz)
80g Sweetened Azuki Beans (2.8 oz)
Powdered Sugar

Baking Sheet: 26x36cm/10¼x14¼ in
Thin Kraft or Bakery Paper

Directions

Cover the baking sheet with Kraft or bakery paper. First, combine the cake flour and matcha green tea powder and lightly mix in a bowl. Then sift the flour with a mesh strainer. Repeat this 2 to 3 times to help avoid pockets of flour and also to make the cake light and fluffy.

Next, let’s make the batter for the roll cake. Using a hang mixer, beat 4 eggs whites in a bowl. When the white is foamy as shown, add half of the sugar. Then add the rest of the sugar and beat it again. Beat until the meringue reaches a stiff peak stage. Lift the beaters to check if the stiff peaks form.

Remove the meringue from the beaters. Then lightly beat the 4 eggs yolks in a bowl. Add the sugar and continue to mix. Make sure to beat the egg white first otherwise the remaining yolk on the beaters will ruin the meringue. Beat the yolk until thick and creamy.

Now add the sifted flour to the yolk. Using a balloon whisk, mix until the flour is completely moistened. Then add one third of the meringue. Lift the mixture with the whisk and drop into the bowl. Repeat this to mix the batter thoroughly. When combined add the rest of the meringue in two steps. Lift the mixture and drop it into the bowl. Try not to break the foam. Repeat this mixing process about 100 times while gradually rotating the bowl. The batter will get glossy and smooth.

Now, pour the batter into the baking sheet covered with the Kraft paper. With a scraper, distribute the batter to the edges. Be careful not to break the foam and gently spread it evenly. Then, drop the baking sheet a few times to break any air bubbles in the batter.

Place it in the preheated conventional oven and bake at 340 °F or 170 °C for about 25 minutes. When 12 to 13 minutes passes, rotate the baking sheet 180 degrees, reversing the left and right sides. This will help to bake the sponge cake evenly.

Now, remove the baking sheet from the oven. Drop it a few times to prevent the sponge cake from shrinking. Remove the cake and place it onto a flat surface. To keep it from drying, cover with another baking sheet (or aluminum foil) and let it sit to cool.

And now, let’s make the matcha roll cake. Whip the cream to stiff peaks and add the azuki bean paste. Mix it evenly, making firm azuki cream. Now, release the edges of the paper from the cake. Cover the top of the cake with another sheet of paper and then flip it over. Carefully, peel off the paper from the bottom of the cake. Place the paper on the bottom again and then flip the cake over.

Using a knife, cut off the edge with a diagonal cut. This will help to close the seam, making the shape of the roll cake look beautiful. Next, place the azuki cream onto the cake. Distribute the cream with an icing spatula. Coat it a bit thickly on the uncut side since the near side of the edge will go to the center of the roll cake. Sprinkle on the sweetened azuki beans.

Now, fold the edge of the cake and then push the paper forward, rolling the cake. Remove the paper and wrap the roll cake with another sheet of paper. Using a ruler, tightly wrap the roll cake as shown in the video. Make sure to place the cake with the seam-side down. Cover it with plastic wrap and let it sit in the fridge to cool. Now, the matcha roll cake is ready to serve. Unwrap the plastic wrap and the paper. Sprinkle on the powdered sugar. Wipe the blade of a knife with a dampened towel and cut out a slice.

Tips

Cocoa or instant coffee powder can be added to the batter instead of the green tea powder. You can also use your favorite fruits as fillings if the sweetened azuki beans are not available. Bakery paper can be also used but you can remove the Kraft paper from the cake more easily. Make sure to use a clean bowl and beaters to help foam up the meringue. Good luck in the kitchen!

Credits: Matcha Roll Cake Swiss Roll Recipe by cookingwithdog

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One thought on “Matcha Roll Cake Swiss Roll Recipe

  1. water

    LIGHT AND U FLUFFAY
    where’s cookingwithdog credits?