37min 4 ppl
Matcha Swiss Roll
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 6 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 6g
Carbs 32g
Fats 14g
About this dish
A light matcha sponge rolled tightly around whipped cream while still warm, so it holds its curl without cracking. Sliced into neat spirals of green sponge and white cream.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs4
- Double cream250 ml
Dried Goods
- Caster sugar100 g
- Plain flour80 g
- Matcha powder10 g
- Icing sugar20 g
Utensils
- Swiss roll tin
- Mixing bowl
- Electric mixer
Method
1
Preheat the oven to 200°C and line a Swiss roll tin with baking paper.
Approx. 4 minutes
2
Whisk the eggs and caster sugar together with an electric mixer for 6 minutes until pale, thick and doubled in volume.
Approx. 6 minutes
3
Sift the flour and matcha powder over the mixture and fold in gently, keeping as much air in as possible.
Approx. 5 minutes
4
Pour into the prepared tin, tilt to spread evenly into the corners, and bake for 10 minutes until springy to the touch.
Approx. 10 minutes
5
Turn out onto a sheet of baking paper dusted with icing sugar, peel off the lining paper, then roll up the sponge tightly from a short end with the paper inside and leave to cool completely.
Approx. 6 minutes
6
Whip the double cream with the icing sugar until it holds soft peaks, unroll the cooled sponge, spread the cream evenly over the surface, then re-roll without the paper.
Approx. 10 minutes
