Green Tea (Matcha) Swiss Roll

This is my second recipe that I have tried for a Green Tea Swiss Roll. The first Green Tea Swiss Roll recipe that I had made several years ago and used a red bean filling.  I combined Dominique Ansel’s Almond Cake recipe from his Cookbook Everyone Can Bake and the matcha filling from the Matcha Swiss Roll recipe on JustOneCookbook. I baked the cake in my jelly roll pan (10x15x1 in/ 25x38x2.5 cm) for 15 min at 350.

 Tips for Swiss roll:

·       After baking, I typically use another sheet pan to remove the cake by flipping it upside down.

·       After the cake has been removed and while it is warm, I gently roll it up using a kitchen cloth. I let it cool while rolled so it’s easier to roll it later.

·       JustOneCookbook recommends leaving a ½ inch border around the edges while filling

·       After filling it, I wrapped it tightly with saran wrap so it would keep it’s shape.

 

Dominique Ansel’s Almond Matcha Cake  (~modified from Dominique Ansel’s Cookbook Everyone Can Bake)

 Ingredients

1 ½ or 65 grams large eggs (used 65 g of egg)

2 large egg yolks

2/3 cup confectioner’s sugar

¾ cup almond flour

4.5 or 135 grams large egg whites

¼ cup granulated sugar

½ cup all purpose flour, sifted plus more for pan

1 tablespoon matcha powder

 

Directions

1.     Preheat oven to 350. Sprayed 8 inch pan with non-stick spray.

2.     Whisked together eggs, egg yolks, confectioner’s sugar, and almond flour at high speed until doubled in volume and light butter yellow color, about 3-5 min.

3.     Make meringue. Whip egg whites on high until bubbles form, about 2-3 min. With mixer on low, slowly add granulated sugar and mix until meringue is shiny and holds medium-stiff peaks, about 5-7 min.

4.     Gently fold the meringue into the egg mixture, but be careful not to deflate the meringue while folding it in.  

5.     Mixed together flour with matcha powder, and then gently folded that into the egg yolk/meringue mixture.

6.     Pour into jelly pan and bake for 15 min.

7.     Immediately after cake is done, transfer onto another baking sheet, roll it and let it cool before filling it.

8.     After cool, fill the Swiss roll with filling of choice and then wrapped with saran wrap. Stored for a few hours before eating.

  

Matcha Filling (~from Matcha Swiss Roll (Video) 抹茶ロールケーキ • Just One Cookbook)

Ingredients

·       ¾ cup heavy (whipping) cream (chilled)

·       1 ½ Tbsp sugar

·       2 tsp matcha (green tea powder)

Directions

1.     When the cake is completely cool, combine the heavy cream, sugar, and matcha powder in a large bowl.

2.     Beat until firm and spreadable, so it won’t ooze out of the cake when you’re rolling it up.