Matcha Swiss Rolls 抹茶瑞士卷

To me, Matcha Swiss Roll or Chocolate swiss roll are equally delicious. 😊 This matcha cake roll is super fluffy, moist and soft. Since the cake roll is super soft, a bit of challenging to roll the cake with whipped cream filling in it. The cream keep woozing out while rolling it. A bit messy while rolling the cake roll...😅 I'm still lack of skill , sigh!

Matcha Swiss Rolls 抹茶瑞士卷

Ingredients:

Egg yolk  4pcs

Cake flour  60g

Matcha powder  15g

Hot water  25ml

Milk  50ml

Caster sugar  10g 

Vegetable oil  50g

Egg white 4pcs

Caster sugar  70g 

Lemon juice  a few drops

Thickened cream  150ml

Icing sugar  10g

Method  :

1. Whisk egg yolks and sugar till fluffy.

2. Add in milk and mix well.

3. Add in oil and beat well.

4. Fold in sifted flour in 2 batches.

5. Take a small amount of egg tolk mixtures for polka dot pattern.

6. Dissolve the matcha powder with hot water. Place the matcha mixture into egg yolk mixture and mix well.

7. . Preheat the oven at 160℃. Then,  beat the egg white , mix in few drops of lemon juice and beat. Add in sugar in three batches and beat  till soft peaks formed .

8. Take out a small portion of meringue and mix into the previous saved egg mixture. Fill in a pipping bag and pipe the giraffe pattern on the line tray. Bake for 3 minutes and take out.

9. Take out 1/3 beaten egg whites into egg mixture and mix well, blend well with the balance egg whites with a spatula.

10 . Pour the batter onto a polka dot  pattern lined try. 

11. Baked in the preheated oven @ 160℃ for 20- 25 minutes( at middle lower rack).

12. Once baked, remove it from tray and cool on rack. After 10 minutes, turn the cake upside down by covering a piece of baking paper. Remove the baking mat. Cover another piece of baking paper, turn the polka dot pattern on the bottom, and wait until the cake is cool completely.

13. Start whipping cream. Add icing sugar into cream and beat till stiff peak.

14. Remove the baking paper. Spread a thick layer of cream on the surface, roll it up. Store the cake roll in the fridge for one hour before cutting. 

Happy Baking!