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

Matcha Swiss Roll Recipe 

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 :)