Hi, I am Laura. Today, I will show you a way to prepare gluten free matcha swiss roll recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Gluten Free Matcha Swiss Roll Recipe
Gluten Free Matcha Swiss Roll is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Gluten Free Matcha Swiss Roll is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have gluten free matcha swiss roll using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gluten Free Matcha Swiss Roll:
- Take 2 egg yolks
- Take 25 g sugar for egg yolk
- Make ready 2 egg whites
- Prepare 25 g sugar for egg white
- Take 15 g sarrasin
- Take 1 tbsp corn starch
- Prepare 2 tsp matcha or green tea powder
- Make ready 2 tbsp milk
- Get 1 pinch sugar for matcha
- Get 16 g unsalted butter
- Make ready 125 ml cream
- Prepare 1 tsp sugar for the cream
Steps to make Gluten Free Matcha Swiss Roll:
- Preheat an oven to 190 degrees. Line a baking tin with baking parchment 15cm x 20cm. Add a pinch of sugar to the matcha powder and mix well. Sift the sarrasin and corn starch together. Warm the milk and the butter together in a small bowl, then add to the matcha little by little. Mix until the matcha power is well dissolved. Set a side.
- Beat the egg yolk and 25g sugar with whisk in a big bowl until the colour changes to white and it it becomes fluffy. Set a side. Beat the egg white with a whisk until soft peaks form, then add the sugar a third at a time. Whisk to a thick foam.
- Add 1/3 of an egg white to the egg yolk, mix with a whisk. Then change to a spatula, add another 1/3 of egg white, then the final 1/3. When it’s almost mixed, add the sifted sarrasin and starch mix. Try not to make a any lumps. Then add the matcha milk and butter mix. Mix well (about 60 times). Pour into the cake tin, and bake for 13 minutes.
- Check the sponge with a toothpick: if it doens’t stick, it’s ready to take out of the oven. Put the sponge onto the cake cooling grid for 2 minutes, then turn it over for 2 minutes. Repeat, then keep it under cover until use.
- Add the sugar to the cream and whisk into soft peaks. Spread the cream evenly over the sponge, then roll it to make your Swiss roll. Then warp with food cling film. Keep it in a refrigerator for at least 2 hours before serving.
So that is going to wrap this up for this distinctive dish gluten free matcha swiss roll recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
