A few weeks ago I tried matcha cake for the first time at Borough Market. Since it was so yummy so I've decided to order matcha green tea powder and bake this Matcha Roll at home.


Originally, matcha is the main ingredient of traditional Japanese tea ceremony but nowadays it became popular because of its health benefits. For more interesting info about this super tea please use the link.

Instead of a cake, I made a Swiss roll.

Ingredients


Matcha Swiss roll

  • 6 tbsp flour
  • 2 tbsp matcha powder
  • 1 tsp baking powder
  • Salt
  • 5 eggs separated
  • 6 tbsp sugar
  • 75 ml whole milk


White chocolate-mascarpone cream filling

  • 100 ml double cream
  • 250 g mascarpone
  • 150 g white chocolate


Assembly

  • Strawberry jam
  • Fresh small strawberries
  • Chopped pistachios for decoration
  • Freeze dry strawberries for decoration

Instructions


Matcha Swiss roll

If you have your own Swiss roll batter recipe, what is your family favourite, just add 2 tbsp matcha powder to the dry ingredients.

  1. Preheat the oven to 200 ºC.
  2. Then mix together the flour, matcha powder, baking powder and a pinch of salt.
  3. After that separate the eggs and mix the yolks with the sugar and the whole milk till it became creamy and pastel yellow.
  4. Whip the egg whites with my hand mixer.
  5. Stir the dry ingredients with the creamy yolk mixture, finally, add the egg white foam and gently fold in the mixture.
  6. Spread the batter evenly in a lined Swiss roll baking sheet, then bake it for about 8 minutes.
  7. Remove the parchment paper, place the crust on a clean kitchen towel, roll it up and let the sponge to cool down to room temperature. This method helps to avoid the crust from damages when you will roll it up with the filling later.


White chocolate-mascarpone cream filling

  1. Whip the double cream.
  2. Soften the mascarpone with a hand mixer.
  3. Melt the white chocolate above boiling water. When the chocolate melted completely I let it to cool down a little bit (it shouldn't be hot, but still should be completely melted).
  4. Incorporate the mascarpone.
  5. Gently mix this cream with the whipped cream.
  6. You can enrich it with cinnamon, tonka bean or desiccated coconut as well.


Assembly

  1. When the crust is cold enough to fill it, roll it out and spread a thin layer of strawberry jam on it.
  2. Cover the surface with the white chocolate mascarpone cream.
  3. Arrange the fresh strawberries to form a line on the edge which is planned to be in the middle of the Swiss roll.
  4. Roll it up carefully and try to position the strawberries to be as straight as possible in the middle.
  5. Cover the roll with the leftover cream filling and sprinkle the top with matcha powder, chopped pistachios and freeze dry strawberries.
  6. I put the matcha roll into the fridge for a few hours before slicing. :)
Matcha Roll - Photo by © Reka Csulak

Matcha Roll - Photo by © Reka Csulak

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