I was first introduced to Matcha (green tea) Swiss Rolls during my first trip to Japan. We went in early March and 7-11 sold it as part of their seasonal products. Needless to say, I was a big fan and I made my friends go to multiple stores every day to ensure I'd get my daily fix. So of course, I wanted to recreate this dreamy dessert when I got home.
To be honest, I have found Swiss Rolls pretty intimidating after a failed attempt last year during which I let the chiffon cake cool down as is and then crumbled it into pieces when I tried to roll it. However, I learned from my mistakes and it worked much better this time around! I also decided to mix things up a little by adding white chocolate to the filling (because chocolate goes well with everything!).
Ingredients:
Chiffon cake batter:
4 medium eggs
2/3 cups cake flour
6 tbsp caster sugar
3 tbsp milk
3 tbsp vegetable oil
1 tbsp matcha powder
White chocolate whipped cream filling:
1 1/2 cups whipping cream
1 cup white chocolate
3+ strawberries
Pre-heat the oven to 325 °F.
Separate eggs and beat egg whites, adding 3 tbsp sugar step-wise. In another bowl, mix the yolks with the remaining 3 tbsp of sugar until creamy, then slowyl add sifted flour and oil. Dissolve the matcha powder in milk (it might help to heat the milk a little bit) and add the dissolved matcha to to the egg yolk mixture.
Slowly fold the egg whites into the egg yolk mixture using a spatula, then pour it into a 10' x 15' pan (cookie sheet) lined with parchment paper. Drop the pan onto the counter to remove air bubbles, then bake for 15 minutes at 325°F. The chiffon cake should solidify and slightly bounce back when touched, but it should not get too brown.
Let cool for a couple of minutes, then cover it in plastic wrap on both sides. Take a kitchen towel and roll part of it. Align it with one of the short sides of the chiffon cake and then start rolling the cake around the towel. Giving the cake a bit of extra support (i.e. the rolled up towel in the middle) will prevent it from being rolled too tightly and will thus prevent cracks. Let the cake cool down completely while rolled.
Heat 1/2 cup of whipping cream, then use it to melt the white chocolate. Once the chocolate is entirely melted in the cream, let it cool down to room temperature. In the meantime, beat the remaining cup of whipping cream until it forms stiff peaks, then fold in the white chocolate mixture with a spatula.
Unroll the chiffon cake and spread the whipped cream mixture across the cake, leaving a small edge on all sides but one short side. Chop the strawberries and spread them across the cream, then roll up the cake starting from the short side without an edge. Once done, wrap the roll in plastic wrap (like a burrito) and chill in the fridge for an hour before serving.
Comments