Have you ever tried baking a Swiss roll? If not, let this recipe show you that it’s much easier than it looks.
This roll combines a light, fluffy matcha sponge with a creamy matcha filling, making it the perfect dessert for any matcha lover. 💚
60 minutes or more
10
Baking
Ingredients
Steps
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Whisk the egg yolks with half of the sugar until doubled in volume. Then add the flour, baking powder, and matcha powder.
In a separate bowl, whip the egg whites until foamy. Gradually add the remaining sugar and continue whipping until stiff peaks form.
Gently fold a third of the egg whites into the yolk mixture. Then gradually fold the yolk mixture back into the remaining egg whites. Be careful not to overmix, or the batter may deflate. Finally, fold in the warm milk.
Spread the batter evenly on the prepared baking sheet. Tap the sheet a few times on the counter to remove any air bubbles. Bake for 10–12 minutes, until the batter turns lightly golden.
While the sponge is still hot, turn it out onto a clean kitchen towel with the parchment paper facing up. Carefully peel off the parchment.
Roll the sponge along with the towel as if you were making a Swiss roll and let it cool completely (about 30 minutes).
In a bowl, combine the cream, sugar, and matcha powder to taste. Whip until stiff peaks form.
Unroll the cooled sponge. Spread the cream evenly over the sponge, leaving the edges free so the roll doesn’t spill out. Carefully roll the sponge back up. Wrap the roll in parchment paper, twisting the ends like a candy, and refrigerate for at least 2 hours.
Before serving, unwrap the roll and trim the ends. Slice and serve.
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