matcha swiss roll

Matcha Swiss Roll

Matcha Swiss Roll
  • 1½ Tablespoons butter
  • 2 Tablespoons milk
  • 1 Tablespoon matcha powder
  • 3 eggs
  • ½ cup granulated sugar
  • ½ cup all purpose flour
  • 3/5 cup (150cc) heavy cream
  • 1 Tablespoon granulated sugar
  1. ) Preheat the oven to 360° F. Line 10"x10" rimmed baking sheet with parchment paper.
  2. ) In a small pan, warm the milk and butter until butter is melted. Add the matcha powder and mix well.
  3. ) Combine eggs and sugar. Bring about 2 inches of water to a simmer in a medium saucepan. Put the egg and sugar bowl over the simmering saucepan and beat the eggs and granulated sugar with a hand held electric mixer until until the mixture is pale and thick for about 4 minutes or more.
  4. ) Shift the flour and add to the egg mixture. Fold with a rubber spatula.
  5. ) Add the butter, milk and matcha mixture to the batter and gently fold to combine.
  6. ) Spread batter evenly into the prepared sheet. Bake for 10 minutes.
  7. ) Spread a sheet of parchment paper on the kitchen counter and When the cake is baked, invert onto the parchment. Remove the original parchment.
  8. ) Whip the heavy cream with the 1 Tablespoon sugar until soft peaks form. Spread the cream over the cake. Roll the cake to enclose the filling and wrap it with a sheet of plastic wrap. Chill in the refrigerator for 30 minutes. Cut into slices with a serrated knife and serve. Dust with matcha powder if you like.

Organic Matcha–culinary grade, unsweetened

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