Prep Time: 30 mins | Bake Time: 13-14 mins | Chill: 1+ hours
Makes 9 servings
Matcha Swiss Roll Cake
- 4 eggs
- 2 tbsp granulated sugar (for egg yolks)
- 3 tbsp milk
- 3 tbsp avocado oil (or vegetable oil)
- 2/3 cup cake flour
- 1.5 tbsp ONE ORGANIC Matcha
- 1/4 cup granulated sugar (for egg whites)
Matcha Cream Filling
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp matcha powder
Directions
- Place a large parchment paper on the baking tray and preheat the oven to 350º.
- Separate the eggs into two large mixing bowls and set aside.
- Whisk in sugar with egg yolks. Then add milk and vegetable oil and mix until well combined.
- Sift in cake flour and matcha powder then whisk until no lumps remain.
- In the bowl with egg whites, beat until it’s frothy and gradually add sugar in 3 increments. Beat until stiff peaks form.
- Fold in 1/3 of the meringue into the egg yolk mixture until just combined. Then add in the remaining meringue and gently fold until there are no streaks. Be careful of overmixing or the cake may crack after baking.
- Pour the batter into the lined baking tray and smooth it out with a spatula. Tap the tray on the counter to get rid of bubbles.
- Bake for 13-14 minutes or until the edges turn golden brown.
- Place a large sheet of parchment paper over the cake and gently flip over the cake.
- Carefully peel off the parchment paper and cut short ends of the cake for a cleaner look. Roll up the cake with the parchment paper and let it cool in the log shape. Set aside.
- In a chilled glass bowl, sift in matcha powder and add in a small amount of heavy cream first. Then whip together powdered sugar, heavy whipping cream, and vanilla extract until stiff peaks form.
- Unroll the roll cake and spread a layer of cream filling. Gently roll the cake back up into a log and wrap with parchment paper or plastic wrap.
- Chill the cake for at least 1+ hours or overnight.
- Cut the roll into 9 even slices and serve.
