Although I’ve always wanted to try a swiss roll recipe, I have always found it quite intimidating. Unlike the pie crust recipe, I have yet to understand it. Maybe I will need to try again with other recipes, as this has been a very discouraging experience. Although it says that it should hold a ribbon shape after beating it for approximately 7-10 minutes, it didn’t happen for me. Also, my green tea swiss roll was not very green either. However, I did come up with a finished product. If anyone has any pointers, feel free to leave me a message.
2 tbsp. sugar
1 tbsp. matcha powder
2 tsp. honey
1/4 cup cake flour
green food coloring (optional)
Preheat the oven to 350oF. Prepare a 9″X 11″ baking sheet with a sheet of parchment paper.
Combine the sugar, eggs, matcha powder, and honey in a large bowl and mix until its almost tripled in size, is lighter in color, thick, and fluffy (this may take about 7-10 minutes). If you find that the color is too light, add a few drops of green food coloring. The batter should hold a “ribbon” shape for 4-5 seconds. Then sift over the cake flour, and gently fold the flour in until all combined.
Pour the batter in the prepared baking sheet and bake for 8-10 minutes. You’ll know its done when the cake is slightly risen, turning just a bit golden, and you can smell it. Also, if you gently press your fingertips on the surface of the cake, it should spring back into place.
Cool the cake for a 2-3 minutes in the baking tin before lifting the cake with the sides of the parchment onto your table. Next, lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar. Flip the cake onto the sugared parchment paper and let the cake cool while you work on the filling.
Beat the heavy cream in a clean bowl, until you have reached stiff peaks. Little peaks should form when the beaters are lifted.
Slather this filling onto your cake and roll it up, using the parchment to help. Wrap the whole thing in cling film and chill for two hours before slicing.