I’m one of those people who love matcha.
It’s certainly not for everyone, but one of my absolute favorite drinks, so I’ll go out and buy a bunch of it at one time. If you’re not super familiar with matcha, it comes in a powder form and is made from a specific type of green tea. There are different grades, but, for the purpose of this recipe, you can use whatever grade you can get your hands on.
A couple of notes before we begin:
- Don’t over-mix, and don’t over-bake. Both of these will destroy your chances of being able to roll your cake.
- I intentionally didn’t fully mix everything at the end. I wanted more of a “speckled” cake, with intense pops of matcha throughout. If you’d like a smoother cake, you can do this by adding the dry ingredients into the sugar/egg mixture in batches.
- If your egg whites are too stiff, start over! Seriously, this isn’t a step to be taken lightly. Rather waste a few eggs than destroy an entire cake.
What you Need
- 1/4 cup matcha powder
- 1/2 teaspoon cornstarch
- 1/3 flour minus 1/2 teaspoon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 eggs, whites and yolks separated
- 1/2 cup sugar
- 2 1/2 cups powdered sugar
- 5 1/2 tablespoons heavy cream
- 1 teaspoon vanilla
How you do It
- Preheat oven to 425F. Line a cookie sheet with parchment paper or wax paper.
- Combine the matcha, cornstarch, flour, salt, and baking powder. Set aside.
- In a separate bowl, whip egg whites into soft peaks. I used a hand mixer instead of my stand mixer for more control, and used speeds 2 and 3 (out of 5). This can take anywhere from 2-4 depending on the mixer you’re using and how cold the eggs are. Set aside when you’re done.
- In another bowl (you can use your stand mixer for this), combine the egg yolks and sugar.
- Add in your dry ingredients. Batter will be very thick at this point.
- Stir in the egg whites by hand. It’s okay if it’s separated; this happens when they’re in soft peaks. You’ll probably have a layer of foam and a layer of liquid. If everything isn’t combining properly, you can use the mixer, but you want to do this final step fully by hand if possible.
- Pour onto prepared cookie sheet and spread out. Make sure it’s as even as possible.
- Bake for 2-4 minutes. It’s going to be springy to the touch when done.
- Allow to cool for 5 minutes.
- With the paper still attached, roll the cake. This allows it to easily roll later, so don’t skip this! Sprinkle powdered sugar over and roll. Let it continue to cool for 10-15 minutes.
- While the cake is cooling, make the filling. Combine all of the ingredients. If it’s too runny, add more powdered sugar; if it’s too dry, add in more heavy cream.
- Unroll the cake and pipe on the filling. Spread the filling, paying close attention to the edges.
- Re-roll the cake. If your cake has enough “muscle memory” from the initial roll, this should be fairly simple.
- Once it’s all rolled, sprinkle some powdered sugar on the top, cut, and serve!
What I love about swiss rolls is that they have such a “wow” factor.
When you cut into one and see that swirl? It’s incredible!
And then you add matcha to the mix? It just can’t be beat.
Do you like swiss rolls? Do you prefer ones that are chocolate? And what about matcha? Are you obsessed with it like I am, or do you have more of a “take it or leave it” attitude? Let me know below! Until next time,