Matcha Green Tea Swiss Roll Dessert

Love Matcha? Love Swiss Roll? Well then you will absolutely love this Matcha Swiss Roll!

 

Ingredients:

 

Cake:

-60g sugar 

-3 eggs

-1 tablespoon AntiOxi matcha green tea powder

-2 teaspoons honey

-25g cake flour

 

Filling:

-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

 

    Directions:

     

    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 :)