Recept Na Matcha Swiss Roll S Matcha Krémovou Náplní

Directions

Prepare the Oven and Pan for your matcha swiss roll

1. Preheat the oven to 350°F (180°C) and line a 10x15 inch jelly roll pan with parchment paper for your matcha swiss roll.

Whisk the Dry Ingredients for the matcha swiss roll cake

1. In a medium bowl, sift together the cake flour, baking powder, and matcha green tea powder. This step helps ensure that your matcha swiss roll cake has a smooth, lump-free texture.

Beat the Egg Yolks

1. Separate the eggs. In a large bowl, whisk together the egg yolks and half of the sugar (¼ cup) until the mixture becomes pale and thick. Add the warm milk and whisk to combine.

Beat the Egg Whites

1. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of sugar, and continue beating until stiff peaks form.

Combine the Matcha Swiss roll ingredients

1. Gently fold the egg whites into the yolk mixture using a spatula. Then, sift in the dry ingredients (flour, matcha, and baking powder) and fold gently until the batter is smooth and well combined. Be careful not to overmix, as this can deflate the batter and make the swiss roll matcha less fluffy.

Bake the Matcha Swiss Roll Cake

1. Pour the batter into the prepared jelly roll pan and spread it evenly. Tap the pan lightly on the counter to remove any air bubbles. Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.

Roll the Matcha Swiss roll Cake

1. Remove the cake from the oven and let it cool slightly in the pan for about 2 minutes. Then, while still warm, carefully transfer the cake to a clean kitchen towel or another piece of parchment paper.

2. Roll the cake up gently with the towel/parchment paper inside, starting from one of the short sides. Let it cool completely while rolled up.

How to Make the Matcha Swiss Roll Filling

1. In a mixing bowl, combine the chilled heavy cream, sugar, and matcha green tea powder. Beat on medium-high speed until stiff peaks form.

2. Once the cake has cooled completely, gently unroll it. Spread the matcha cream filling evenly over the surface of the cake, leaving a small border around the edges.

3. Carefully re-roll the cake (without the towel or parchment paper this time) into a tight log. Trim the edges for a clean look and transfer the matcha swiss roll cake to a serving plate.