Matcha (Japanese Green Tea) Swiss Roll is a popular rolled cake, making your own swiss roll at home is quite easy. The Matcha Swiss Roll made with this recipe is soft and moist, the cake is spongy and easy to roll up.
CHINESE VERSION: 抹茶瑞士卷蛋糕
Matcha (Japanese Green Tea) Swiss Roll Cake | MyKitchen101en
Ingredients for meringue:
- 3 egg whites (grade A/size L, room temp.)
- 1/4 tsp cream of tartar
- 60 g fine sugar
Ingredients for batter:
- 3 egg yolks (grade A/size L, room temp.)
- 20 g fine sugar
- 1/8 tsp fine salt
- 45 g corn oil
- 1 tbsp hot water
- 1 tbsp matcha powder
- 5 tsps. plain water
- 60 g cake flour (low protein flour)
- 1/2 tbsp milk powder
- 80 g non-dairy topping cream (sweetened)
1 Add about 2 cups of water in a tray in the oven (to yield a moister cake), preheat oven to 200°C/395°F.
2 In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak. At stiff peak, the peaks will point straight up and hold. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)
3 Combine egg yolks, sugar and salt, whisk until pale, add in corn oil, whisk until combined.
4 Mix hot water with matcha powder, then add in plain water, mix well. Add matcha mixture to egg yolk mixture, mix well.
5 Sieve together cake flour and milk powder, sieve again into the wet ingredients, mix until just combined.
6 Add meringue into batter in 3 batches, mix gently using balloon whisk.
7 Fold gently with spatula until well mixed, tap mixing bowl on countertop for a few times to burst large bubbles.
8 Pour batter into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with parchment paper. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times (to burst large bubbles).
9 Bake at 190°C/375°F for 18-20 minutes, until the top is golden brown. (Reminder: The cake must be baked until the top is golden brown so that the surface won’t be sticky when cooled. The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
10 Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage). Unmould the cake, invert onto a piece of parchment paper, remove the paper at the bottom, invert again onto another piece of parchment paper, set aside to cool completely on wire rack.
11 Whip non-dairy topping cream until stiff, keep refrigerated for later use. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
12 Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).
13 Spread whipped non-dairy topping cream onto the cake.
14 Roll the cake up gently.
15 Wrap the rolled cake with cling wrap, keep refrigerated for 1-2 hour before slicing.
16 Matcha (Japanese Green Tea) Swiss Roll Cake is done!