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Matcha Swiss Roll

Prep:

Cook:

A soft and light sponge flavoured with Matcha, filled with freshly whipped cream and sweet strawberries

  • 4 large eggs (separated)

  • 100g plain flour

  • ½ tsp baking powder

  • 2 Tbsp matcha

  • 100g sugar

  • 2 Tbsp whole milk - heat gently until warm

Cream filling

  • 180 ml whipping cream (chilled)

  • 1 ½ Tbsp sugar

  • 5-10 strawberries, finely diced and reserve some whole to garnish

Preparation

  • Using a sieve, sift the cake flour, baking powder, and matcha powder over a sheet of parchment paper. Transfer the dry ingredients into the bowl, set the sieve over the parchment paper and sift 2 more times (total 3 times)

  • Preheat the oven to 190ºC. Line a 38 cm x 25 cm pan with parchment paper (brush a little melted butter on the pan before placing the parchment paper to secure it)

  • Separate the egg yolks and whites into two bowls. Keep the egg whites in the fridge, and the egg yolk at room temperature. Make the cake batter

  • Add half of the sugar (50 g) and whisk until the egg mixture becomes double in volume. Now add the cold egg whites into a large bowl. With an electric hand mixer (or stand mixer), beat the egg whites until foamy.

  • Gradually add the remaining sugar in 3 batches and beat until stiff peaks form and the egg whites are glossy. Gently whisk in ⅓ of the egg whites to the egg yolk mixture until it is fully mixed into the batter. Then add the mixture back into the egg whites. Gently fold in the egg whites with a spatula.

  • Add the dry ingredients. Using the spatula, fold in gently. Add the warm milk and fold in.Pour the batter into the prepared baking tray. Spread the batter evenly with a pastry scraper, be careful not to lose any of your air bubbles.

  • Bake for 10-12 minutes, or until an inserted fork comes out clean and the top of the cake springs back when touched. Make sure not to over bake or the cake will be too dry and break when you roll. Remove the pan from the oven and place a sheet of parchment paper and a baking sheet (or a cutting board) on top. Wearing the oven mitts, flip the baking sheets together (with the cake sandwiched in between). Using a knife or spatula, lift the pan to reveal the cake.

  • Gently remove the parchment paper attached to the cake. This side will be the exterior of the Swiss roll, so be careful. Place another “protective” sheet of parchment paper and baking sheet on top and flip over. While the cake is still warm, use your hands to slowly roll the cake on the parchment paper. Once the cake is rolled up, wrap it in cling film to keep all the steam in, place in the fridge and let it cool completely (until it reaches room temperature, about 30 minutes).

To prepare the cream filling

  • When the cake is completely cool, combine the heavy cream and sugar in a large bowl. Beat until firm and spreadable. Chop the strawberries into small chunks

Assemble the Swiss Roll

  • Transfer the swiss roll to a flat surface and unroll the cake.

  • Using a spatula, spread the matcha cream mixture evenly over the cake, leaving a 2cm border on all sides. Sprinkle strawberries over the cream.

  • Carefully but tightly re-roll the cake. Once you roll up the cake, secure the roll by twisting the parchment paper at both ends (like a sweet wrapper). Refrigerate for at least half an hour to firm up the cream. Remove and unwrap the Swiss roll. Slice off about ½ inch of the cake on both ends (to show off beautiful swirls). Slice and serve

How To Make Matcha Swiss Roll

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  • 4 large eggs (separated)

  • 100g plain flour

  • ½ tsp baking powder

  • 2 Tbsp matcha

  • 100g sugar

  • 2 Tbsp whole milk - heat gently until warm

Cream filling

  • 180 ml whipping cream (chilled)

  • 1 ½ Tbsp sugar

  • 5-10 strawberries, finely diced and reserve some whole to garnish


Preparation

  • Using a sieve, sift the cake flour, baking powder, and matcha powder over a sheet of parchment paper. Transfer the dry ingredients into the bowl, set the sieve over the parchment paper and sift 2 more times (total 3 times)

  • Preheat the oven to 190ºC. Line a 38 cm x 25 cm pan with parchment paper (brush a little melted butter on the pan before placing the parchment paper to secure it)

  • Separate the egg yolks and whites into two bowls. Keep the egg whites in the fridge, and the egg yolk at room temperature. Make the cake batter

  • Add half of the sugar (50 g) and whisk until the egg mixture becomes double in volume. Now add the cold egg whites into a large bowl. With an electric hand mixer (or stand mixer), beat the egg whites until foamy.

  • Gradually add the remaining sugar in 3 batches and beat until stiff peaks form and the egg whites are glossy. Gently whisk in ⅓ of the egg whites to the egg yolk mixture until it is fully mixed into the batter. Then add the mixture back into the egg whites. Gently fold in the egg whites with a spatula.

  • Add the dry ingredients. Using the spatula, fold in gently. Add the warm milk and fold in.Pour the batter into the prepared baking tray. Spread the batter evenly with a pastry scraper, be careful not to lose any of your air bubbles.

  • Bake for 10-12 minutes, or until an inserted fork comes out clean and the top of the cake springs back when touched. Make sure not to over bake or the cake will be too dry and break when you roll. Remove the pan from the oven and place a sheet of parchment paper and a baking sheet (or a cutting board) on top. Wearing the oven mitts, flip the baking sheets together (with the cake sandwiched in between). Using a knife or spatula, lift the pan to reveal the cake.

  • Gently remove the parchment paper attached to the cake. This side will be the exterior of the Swiss roll, so be careful. Place another “protective” sheet of parchment paper and baking sheet on top and flip over. While the cake is still warm, use your hands to slowly roll the cake on the parchment paper. Once the cake is rolled up, wrap it in cling film to keep all the steam in, place in the fridge and let it cool completely (until it reaches room temperature, about 30 minutes).

To prepare the cream filling

  • When the cake is completely cool, combine the heavy cream and sugar in a large bowl. Beat until firm and spreadable. Chop the strawberries into small chunks

Assemble the Swiss Roll

  • Transfer the swiss roll to a flat surface and unroll the cake.

  • Using a spatula, spread the matcha cream mixture evenly over the cake, leaving a 2cm border on all sides. Sprinkle strawberries over the cream.

  • Carefully but tightly re-roll the cake. Once you roll up the cake, secure the roll by twisting the parchment paper at both ends (like a sweet wrapper). Refrigerate for at least half an hour to firm up the cream. Remove and unwrap the Swiss roll. Slice off about ½ inch of the cake on both ends (to show off beautiful swirls). Slice and serve

How To Make Matcha Swiss Roll

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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