The matcha Swiss roll is a classic Japanese dessert consisting of a layer of sweetened, shredded mochi covered in chocolate and cream.
Anna Olson is a baker who has been making delicious desserts for years. One of her most popular recipes is the MATCHA SWISS ROLL which is made with matcha powder, Swiss butter cream and almond flour.
The matcha swiss roll is on the menu in Book cookbook, and we’re going to show you how to create it from scratch!
Follow along with the recipes listed below.
- 2 percent milk, 14 cup (60 mL)
- 1 tbsp green tea powder (matcha)
- 3 big eggs, separated at room temperature
- 12 cup granulated sugar (100 g)
- 1/3 cup all-purpose flour (50 g)
- 14 cup cornstarch (32 g)
- icing sugar (dusting sugar)
Cream of Raspberry:
- 14 cup whipped cream (310 mL), divided
- 2 tsp cornstarch (6 g)
- icing sugar, 14 cup (32 g)
- 4 tsp raspberry powder (freeze-dried)
- 12 teaspoon extract de vanille
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line the bottom of a 10 x 15-inch (30 x 45 cm) baking tray (jelly roll pan) with parchment paper.
- In a small saucepan, boil the milk and matcha tea over low heat for 5 minutes, then put aside (it can be warm when used).
- Whisk the egg whites on high speed with an electric mixer until frothy, then gradually add 14 cup (25 g) of sugar and continue to whip until the whites maintain a stiff peak when the beaters are lifted. Set them away for now (if using a stand mixer, transfer the whites to another bowl but there is no need to wash the mixer bowl).
- On high speed, whisk the egg yolks with the remaining 14 cup (50 g) sugar until they become buttery yellow, thicken, and retain a ribbon when the beaters are raised. By hand, whisk in the heated milk. By hand, sift the flour and cornstarch over the eggs and mix them in.
- Fold in a third of the beaten whites until nearly completely integrated, then fold in the remaining whites gently but rapidly until no white streaks remain.
- Scrape the batter into the prepared pan and spread it out evenly to make it as even as possible.
- Bake for 12 to 14 minutes, or until the cake springs back when pushed lightly.
- Allow the cake to cool for 5 minutes on a wire rack.
- To loosen the cake, run a palette knife along the inner edge of the pan. Dust the cake’s surface with icing sugar and cover it with a clean tea towel.
- Invert everything together by placing a cutting board or a second baking tray on top of the cloth. Remove the parchment paper from the jelly roll pan (which is now on top).
- Dust the cake with icing sugar and, with the aid of the tea towel, roll the cake up from a short side, including the towel into the process. Before filling, return the cake to the rack to cool fully.
- In a small saucepan over medium heat, mix 14 cup of the whipping cream with the cornstarch, whisking continuously until it thickens and barely begins to boil, about 2 minutes.
- Transfer the thickened cream to a plate to chill for 5 minutes before using, but it may still be warm.
- Whip the remaining 1 cup (250 g) cream at high speed until it thickens slightly, then fold in the thickened cream while whipping. Whip the cream until it retains a soft peak, then add the icing sugar, raspberry powder, and vanilla extract.
- Unroll the now-cooled cake (it will curl up at the end that was in the middle of the spiral) to construct the cake. Cover the cake with raspberry cream, leaving approximately an inch (2.5 cm) exposed on the shorter, flatter side. Roll the Swiss roll back up, starting with the more curled short side, and place it on a dish or the platter with the seam on the bottom. Wrap the Swiss roll in plastic wrap and refrigerate until ready to eat. Before serving, dust the top with icing sugar and trim the ends.
This recipe makes one 10-inch (30-cm) dessert.
The anna olson genoise sponge cake is a type of cake that has been made by Anna Olson. It is a chocolate genoise sponge with matcha green tea whipped cream and white chocolate shavings.
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