Matcha Swiss Roll Cake
User Reviews
4.9
42 reviews
Excellent
Matcha Swiss Roll Cake
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This Matcha Swiss Roll Cake is a delicate, light, soft cake that is flavored with green tea. It is rolled and filled with whipped cream and fresh strawberries to create a delicious and beautiful dessert.
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Ingredients
Matcha cake:
- 3 egg whites room temperature
- ¼ teaspoon cream of tartar
- 60 g granulated sugar divided
- 3 egg yolks
- 10 g matcha powder sifted
- 30 ml whole milk
- 30 ml vegetable oil
- 1 teaspoon vanilla extract
- 50 g cake flour sifted
Cream filling:
- 125 ml heavy whipping cream (36% milkfat) chilled
- 2 teaspoon powdered sugar or to your taste
- 1 teaspoon vanilla extract
- 8-10 fresh strawberries cut in half (optional, depending on size)
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Instructions
For key visual process photos, refer to the body of the blog post.
Make the cake:
- Preheat oven to 375°F/191°C.
- Prepare a 9" by 13" baking sheet pan by lining it with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
- Add in cream of tartar, and gradually increase the speed.
- Gradually add in 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks. Set aside.
- In a large bowl, add in the egg yolks, remaining 30g granulated sugar, matcha powder, milk, vegetable oil, and vanilla extract.
- Whisk until combined.
- Sift in cake flour and stir or whisk until just incorporated.
- Take about ⅓rd of the whipped egg white meringue and fold it into the matcha egg yolk mixture to lighten using a spatula.
- Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.
- Pour batter into the prepared baking tray.
- Give the tray a few taps on the counter to release any trapped air bubbles.
- Smooth the surface with an offset spatula.
- Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.
- Remove the cake and bang the tray on the counter to prevent the cake from shrinking.
- Transfer the cake to a wire rack to cool (not completely), and peel off the parchment paper.
Make the whipped cream:
- In a bowl, combine cold heavy cream with powdered sugar and vanilla extract.
- Whip with a whisk until it reaches stiff peaks.
Assemble:
- Carefully transfer the cake to a clean piece of parchment paper.
- Tip: For the exterior of the cake to appear green, it's best to roll the cake with the skin side (brown side) facing up.
- Spread an even layer of whipped cream over the surface of the cake.
- Add a row of strawberries on top of the cream at one end of the cake.
- Using the parchment paper, gently roll the cake with the strawberries and cream, ending with the cake seam side down.
- Wrap the cake up and place into the fridge to chill and firm up.
- Slice with a sharp serrated knife and serve.
Nutrition Information
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Calories
145kcal
(7%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
91mg
(30%)
Sodium
27mg
(1%)
Potassium
83mg
(2%)
Fiber
0.4g
(2%)
Sugar
9g
(18%)
Vitamin A
392IU
(8%)
Vitamin C
7mg
(8%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 27mg | 1% |
| Potassium | 83mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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