Matcha Green Tea Swiss Roll Dessert
Upgrade your regular Swiss Role with Matcha!
- • 60g sugar
- • 3 eggs
- • 1 tablespoon 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
- 1 Start with the filling.
- 2 Pour the milk into a small saucepan, and sprinkle over the cornstarch, whisk until combined.
- 3 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.
- 4 Take off the heat and pour into a bowl. Cover the mixture with cling wrap and chill this in the refrigerator until cold.
- 5 Now the cake.
- 6 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.
- 7 Once the batter has reached the correct consistency sift over the cake flour, and gently fold the flour in until all combined.
- 8 Heat your oven to 175˚C and butter your baking sheet. Place a piece of parchment paper onto your baking sheet.
- 9 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.
- 10 In a separate bowl, whip the heavy cream until it is thick and pretty stiff, little peaks should form when you lift the beaters.
- 11 Grab your chilled custard from the fridge. Add one tsp of vanilla extract. Whisk your custard until smooth.
- 12 Fold the whipped cream into the custard until they are combined.
- 13 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.
- 14 Lift the cake with the sides of the parchment onto your table. Flip the cake onto the sugared parchment paper.
- 15 Remove parchment paper from the flipped cake.
- 16 Slather the filling onto your cake.
- 17 Roll it up, using the parchment to help.
- 18 Wrap the whole thing in cling wrap and chill for two hours before slicing
- 19 Slice into pieces of your desired thickness and serve.