hojicha and matcha Swiss roll

Hojicha Swiss Roll

 
Grind loose leaf hojicha in a cleaned electric coffee grinder to make hojicha powder (make sure the grinder is unplugged when you clean it). Hojicha Swiss roll is sweet, roasty and fluffy!
Ingredients
  • 4 eggs (room temperature)
  • 90g (3 oz) sugar
  • 50g (1.8 oz) - 1 tablespoon Softasilk flour
  • 1 tablespoon hojicha powder (for matcha sponge cake: 1 tablespoon matcha)
  • 180 cc (6 oz) heavy cream
  • 30g (1 oz) sugar

Instructions
  1. Heat the oven to 350℉.
  2. Make a 12" x 12" pan with parchment paper (See our news on A Pan with Parchment Paper. There is a link below).
  3. Beat the eggs and sugar together for 15 minutes with an electric mixer on medium speed. The mixture becomes thick and pale.
  4. Add Softasilk and hojicha powder (for matcha cake, Softasilk and matcha) and beat on low speed for 1 minute.
  5. Place the parchment pan on a baking sheet. Pour the batter into the parchment pan and spread evenly. Bake in the oven for 10-12 minutes or until a toothpick comes out clean.
  6. Make the filling. Whip the heavy cream with the sugar with an electric mixer until soft peaks form.
  7. Spread a sheet of parchment paper on the kitchen counter and turn the baked sponge cake onto it. Carefully peel off the parchment paper from the bottom of the cake.
  8. Spread the cream onto the cooled sponge cake evenly using a scraper. Scrape off some cream from the far side (the end of roll).
  9. Start rolling up the cake by standing the bottom part (the side closest to you) 1 inch first, and then just roll up the cake by gently pull the paper away from you.
  10. Wrap the cake with a sheet of plastic wrap and chill in the refrigerator for 1 hour.
  11. Cut into slices and serve!
A Pan with Parchment Paper

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