Matcha Green Tea Swiss Roll Dessert
Love Matcha? Love Swiss Roll? Well then you will absolutely love this Matcha Swiss Roll!
-1 tablespoon AntiOxi matcha green tea powder
-2 teaspoons honey
-25g cake flour
-1 ¼ cups milk (300 mL)
-30 g cornstarch
-70 g sugar
-1 teaspoon honey
-½ cup heavy cream (120 mL)
-1 teaspoon vanilla extract
Start with the filling.
-Pour the milk into a small saucepan, and sprinkle over the cornstarch, whisk until combined.
-Add the honey and sugar stirring continuously over a low heat. The milk mixture will thicken and start getting a bit lumpy, keep stirring until it smooths out. Continue to stir the now thick milk mixture over the heat for an additional 1-2 minutes.
-Take off the heat and pour into a bowl. Cover the mixture with cling wrap and chill this in the refrigerator until cold.
Now the cake.
-Combine sugar, honey, matcha powder, and eggs in a large bowl. Mix until it almost triples in size, is lighter in color, and becomes thick and fluffy. This will take about 7-10 minutes. If you dribble some of the batter on itself it should hold a "ribbon" shape for 4-5 seconds.
-Once the batter has reached the correct consistency sift over the cake flour, and gently fold the flour in until all combined.
-Heat your oven to 175˚C and butter your baking sheet. Place a piece of parchment paper onto your baking sheet.
-Pour the batter into the prepared baking sheet and bake for 8-10 minutes.
When the cake has slightly risen and you are able to gently press your fingertips on the surface of the cake, and no indentations are left, it's done.
-In a separate bowl, whip the heavy cream until it is thick and pretty stiff, little peaks should form when you lift the beaters.
-Grab your chilled custard from the fridge. Add one tsp of vanilla extract. Whisk your custard until smooth.
-Fold the whipped cream into the custard until they are combined.
-Cool your cake for 2-3 minutes on the baking sheet. Lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar.
-Lift the cake with the sides of the parchment onto your table. Flip the cake onto the sugared parchment paper.
-Remove parchment paper from the flipped cake.
-Slather the filling onto your cake.
-Roll it up, using the parchment to help.
-Wrap the whole thing in cling wrap and chill for two hours before slicing.
-Slice into pieces of your desired thickness and serve.
Enjoy with a creamy Matche Latte and Zen away :)