Matcha, a finely ground powder of specially grown and processed green tea leaves, is a staple ingredient in Japanese cuisine, known for its vibrant green color and distinct flavor. In recent years, matcha has gained global popularity, not just as a drink but also as a favored ingredient in desserts. One such delightful treat is the Matcha Swiss Roll, a sponge cake that combines the subtle bitterness of matcha with the sweetness of cake and cream, offering a harmonious balance of flavors and textures.
Ingredients
For the Sponge Cake:
4 large eggs, separated
120g granulated sugar, divided
95g cake flour
1 tablespoon matcha powder
1/4 teaspoon salt
1/4 cup (60ml) whole milk
1/4 cup (60ml) vegetable oil
1 teaspoon vanilla extract
For the Filling:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
Preparing the Sponge Cake:
Preheat the Oven: Start by preheating your oven to 180°C (350°F). Prepare a 10×15 inch jelly roll pan by lining it with parchment paper.
Mix Dry Ingredients: Sift the cake flour, matcha powder, and salt together in a bowl. This helps to evenly distribute the matcha and prevent clumps in the batter.
Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with half the sugar (60g) until the mixture is pale and thick. Add in the milk, oil, and vanilla extract, and whisk until well combined.
Beat the Egg Whites: In a large bowl, beat the egg whites until foamy. Gradually add the remaining 60g of sugar, continuing to beat until stiff peaks form. This meringue will add airiness to the sponge cake.
Combine the Mixtures: Gently fold the egg yolk mixture into the meringue using a spatula. Gradually fold in the dry ingredients until just combined, being careful not to deflate the batter.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for about 12-15 minutes, or until the cake is set and springs back when lightly touched.
Cool and Roll: Once baked, immediately lift the cake out of the pan using the parchment paper and roll it up with the paper inside. Cool on a wire rack.
Preparing the Filling:
Whip the Cream: Beat the heavy cream, powdered sugar, and vanilla extract together until it forms stiff peaks.
Unroll and Fill the Cake: Carefully unroll the cooled cake, removing the parchment paper. Spread the whipped cream evenly over the cake, leaving a small border around the edges.
Roll the Cake: Roll the cake back up, this time without the paper. Wrap it in plastic wrap and chill in the refrigerator for at least an hour to set.
Serving:
Once set, the Matcha Swiss Roll is ready to be sliced and served. The cake should have a soft, airy texture, with a cream-filled spiral and a subtle, sophisticated matcha flavor. It’s perfect as an elegant dessert or a special treat to enjoy with tea.
This Matcha Swiss Roll recipe not only brings a piece of Japanese culinary art into your kitchen but also offers a delightful fusion of traditional flavors and modern dessert trends. The balance of the matcha’s earthy tones with the sweet, creamy filling makes for a uniquely enjoyable experience.
Tips for the Perfect Matcha Swiss Roll
Quality of Matcha: The flavor of your Swiss roll heavily depends on the quality of matcha powder used. Opt for ceremonial grade matcha for a brighter color and richer flavor.
Sifting Ingredients: Sifting the matcha with the flour helps to prevent lumps and ensures a smooth, even incorporation into the batter.
Gentle Folding: When combining the egg mixtures and dry ingredients, use a gentle folding motion. This keeps the air in the meringue, making the sponge cake light and fluffy.
Do Not Overbake: Keep a close eye on the baking time. Overbaking can make the sponge dry and less flexible, which might lead to cracking when you roll it.
Rolling Technique: Roll the cake while it’s still warm as it’s more pliable and less prone to cracking. The parchment paper inside the roll helps prevent the cake from sticking to itself.
Chill Before Serving: Allowing the Swiss roll to chill in the refrigerator makes it easier to slice and helps the flavors meld together.
Variations and Serving Suggestions
Matcha and Red Bean: For an authentic Japanese flavor, add a layer of sweetened red bean paste along with the whipped cream.
Fruit Filling: Add sliced strawberries or raspberries on top of the whipped cream for a fruity twist.
Dust with Powdered Sugar: For an elegant finish, dust the top of the Swiss roll with powdered sugar or extra matcha powder before serving.
Serve with Tea: Matcha Swiss Roll pairs wonderfully with a cup of green tea or a matcha latte, enhancing the matcha flavors in the dessert.
Storing the Swiss Roll
This Swiss roll can be stored in the refrigerator for up to 3 days. Wrap it in plastic wrap or keep it in an airtight container to maintain its freshness and prevent it from absorbing other flavors from the fridge.
The Matcha Swiss Roll is a perfect example of how traditional ingredients can be adapted into new and exciting forms. Its visually striking appearance, combined with the delightful interplay of flavors, makes it a great choice for special occasions or as a treat to brighten up your day. Whether you’re a long-time lover of matcha or just exploring its possibilities, this recipe is a delightful way to experience its unique taste in a classic dessert form.
Frequently Asked Questions about Matcha Swiss Roll
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture might be slightly denser. For a closer approximation to cake flour, remove 2 tablespoons of all-purpose flour per cup and replace it with 2 tablespoons of cornstarch, then sift it together.
How do I prevent the Swiss roll from cracking?
To prevent cracking, make sure to roll the cake while it’s still warm, avoid overbaking, and ensure your batter is not over-mixed. Rolling the cake with a tea towel or parchment paper also helps.
Can I make the Swiss roll in advance?
Yes, you can prepare the Swiss roll a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to serve.
How do I get a bright green color in my Swiss roll?
The color largely depends on the quality and type of matcha powder used. Ceremonial grade matcha tends to have a brighter green color compared to culinary grade.
Is there a dairy-free alternative for the filling?
Yes, you can use coconut cream as a dairy-free alternative. Chill a can of full-fat coconut milk and use the solidified cream on top. Whip it with powdered sugar and vanilla extract as you would with heavy cream.
Can I reduce the sugar in the recipe?
You can reduce the sugar slightly, but it may affect the texture and flavor balance. The sugar not only adds sweetness but also contributes to the structure and moisture of the cake.
How thin should I spread the batter in the pan?
Spread the batter evenly to cover the entire surface of the pan. It should be thin but not so thin that you see the pan through the batter. An even layer ensures uniform baking and rolling.
Can I freeze the Matcha Swiss Roll?
Yes, you can freeze the Swiss roll for up to a month. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
How do I know when the sponge cake is done baking?
The cake is done when it’s lightly golden and springs back when touched gently in the center.
You can also insert a toothpick in the center; it should come out clean.
Can I add chocolate to this recipe?
Yes, you can add a chocolate twist by spreading a thin layer of melted chocolate over the cake before adding the whipped cream, or by incorporating cocoa powder into the whipped cream.
These FAQs should help you navigate any challenges you encounter while making the Matcha Swiss Roll and allow you to customize the recipe to your preferences. Happy baking!
