These Swiss rolls are fluffy and sweet and are filled with rich cream. One is a plain sponge cake with matcha cream and the other is a matcha sponge cake with plain cream. Both taste amazing! In order to perfect this dessert, it is crucial to stick to the recipe--we have included a tutorial on how to make a pan using parchment paper. If you follow all the instructions, you will be guaranteed delicious Swiss roll reward! *This recipe is for one 12-inch Swiss roll.
- 4 eggs (room temperature)
- 90g (3 oz) sugar
- 50g (1.8 oz) Softasilk
- (for matcha sponge cake: 50g minus 1 tablespoon Softasilk and 1 tablespoon matcha)
- 180 cc (6 oz) heavy cream
- 30g (1 oz) sugar
- (for matcha cream: add 1 tablespoon matcha)
- Heat the oven to 350℉.
- Make a 12" x 12" pan with parchment paper (See our news on A Pan with Parchment Paper. There is a link below). Fold all four sides 1½ inches (the height of the pan will be ¾ inches).
- Beat the eggs and sugar together for 15 minutes with an electric mixer on medium speed. The mixture becomes thick and pale.
- Add Softasilk (for a matcha sponge cake, Softasilk and matcha) and beat on low speed for 1 minute.
- 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.
- Make the filling. Whip the heavy cream with the sugar (and matcha for matcha cream) with an electric mixer until soft peaks form.
- Spread a sheet of parchment paper on the kitchen counter and turn the baked sponge onto it. Carefully peel off the parchment paper from the bottom of the cake.
- Spread the cream onto the sponge cake evenly using a scraper. Scrape off some cream from the far side (the end of roll).
- 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.
- Wrap the cake with a sheet of plastic wrap and chill in the refrigerator for 1 hour.
- Cut into slices and serve.!