Hi, I am Marie. Today, I’m gonna show you how to make japanese matcha swiss roll cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Japanese Matcha Swiss Roll Cake Recipe
Japanese Matcha Swiss Roll Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Japanese Matcha Swiss Roll Cake is something that I’ve loved my entire life.
To be with this recipe, we must first prepare a few ingredients. You can cook japanese matcha swiss roll cake using 9 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Japanese Matcha Swiss Roll Cake:
- Make ready Sponge Cake
- Take 4 large eggs
- Take 80 g granulated sugar
- Take 60 g cake flour
- Prepare 5 g matcha powder
- Make ready 2 tbsp milk
- Get Whipped Cream
- Make ready 10 g granulated sugar
- Get 200 ml heavy cream
Steps to make Japanese Matcha Swiss Roll Cake:
- Preheat the oven to 350F
- Line a parchment paper
- Heat water in a large pot (ensure that your pot is big enough to place your mixing bowl in) over the stove. Remove the pot from the stove right before the water starts simmering
- Put the eggs and sugar in the mixing bowl. Place the mixing bowl over the pot and start beating it using an electric hand whisk. When the mixture reaches body temperature, remove it from the pot and continue beating the mixture until it reaches a soft peak.
- Microwave the milk for 5-10 seconds to warm it up a bit
- Put the milk inside the mixture and hand whisk it until blended
- Sift half the matcha powder and the flour into the mixing bowl and hand whisk until well combined. Repeat with the rest of the flour and matcha powder. Make sure it’s well combined.
- Pour the mixture into your baking pan. If there are air bubbles in your baking mixture, drop the pan to release the bubbles. Make sure the batter is evenly spread across the pan.
- Bake the cake for about 10-12 minutes. Check the cake around 10 min, make sure the bottom doesn’t overcook. The top should spring back softly.
- While the cake is baking, you can start making the whipped cream
- Place the sugar, and heavy cream into a bowl. Whip the ingredients together with an electric hand whisk until it reaches stiff peaks. Leave it aside
- Once the cake is done, remove it and drop it once again so that the cake does not shrink. Set the cake aside to cool down a bit but not completely cool because it will be difficult to roll. You need to roll the cake while it is still warm or else it will crack.
- Flip the cake while it is still warm by placing a parchment paper and a baking tray on top and then flipping it over. Gently peel off the parchment paper.
- While the cake is still warm, carefully roll the cake with the parchment paper and then set aside for it to cool down to room temperature. Make sure it cools down completely before applying the whipped cream or else the cream will melt.
- After the cake is cooled, spread the whipped cream on the cake. Make sure to spread the cream thinner near the end of the cake and thicker near the bening so that the cream doesn’t spill over when it gets rolled up again.
- Carefully re-roll the cake with the cream tightly with parchment paper and plastic wrap.
- Place the cake in the fridge for at least an hour to chill before serving
So that’s going to wrap this up with this distinctive dish japanese matcha swiss roll cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
