Matcha Swiss Roll
Ingredients
- 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
Instructions
- ) Preheat the oven to 360° F. Line 10"x10" rimmed baking sheet with parchment paper.
- ) In a small pan, warm the milk and butter until butter is melted. Add the matcha powder and mix well.
- ) 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.
- ) Shift the flour and add to the egg mixture. Fold with a rubber spatula.
- ) Add the butter, milk and matcha mixture to the batter and gently fold to combine.
- ) Spread batter evenly into the prepared sheet. Bake for 10 minutes.
- ) Spread a sheet of parchment paper on the kitchen counter and When the cake is baked, invert onto the parchment. Remove the original parchment.
- ) 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.
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