This is adapted from the Pandan chiffon cake recipe I made previously. The matcha powder absorbs a lot of moisture from the batter, so I had to reduce the amount of flour. Ingredients (for an 11-inch cake tin) Group 1: … Continue reading
I modified this from NasiLemakLover’s blog (link below). The sponge cake is the same and I only changed the cream.
* make one 11″ x 14″ (approximate) roll
26g unsalted butter, melted
84g egg yolk (5 medium egg yolks)
26g caster sugar
10g matcha powder
126g egg white (4 medium egg whites)
80g caster sugar
47g cake flour, sifted
240g Mascarpone cheese
40g caster sugar
240ml heavy whipping cream
10g matcha powder
To make Swiss roll sponge
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.
2. Add matcha powder into egg yolk mixture, stir well and set aside.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack to cool.
To make Mascarpone cheese cream
1. Beat whipping cream till stiff peaks form, chill in fridge
2. Beat Mascarpone cheese and sugar together, add matcha powder and mix further to combine.
3. Add cream to mascarpone mix and chill in fridge
To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Spread evenly a layer of Mascarpone cheese cream over the entire sponge.
5. With the shorter side/breadth facing you, roll the cake up tightly to form a roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set.
6. When serving, spread extra cream on top of roll and use fork to create a log pattern.
- I used a matcha syrup instead of lemon syrup
- 100ml hot water, 20g sugar, 1 tsp matcha powder
- For the chocolate glaze, I used 95g of bitter chocolate chips and 30g of oil. This was a bit too liquid so I might use less oil next time
- The chocolate taste was overpowering and the cake did not taste much like matcha despite me changing the lemon syrup to a matcha syrup
- I will try a matcha buttercream and matcha white chocolate glaze next time