Description

This Matcha Swiss Roll Cake with Black Sesame Mousse features a delectable combination of flavors and a unique method of preparation. It’s not only simple to make but also wonderfully flavorful, perfect for satisfying your sweet cravings or impressing guests at a gathering.

Ingredients

Scale

120 g cake flour
15 g matcha powder
1 teaspoon baking powder
¼ teaspoon kosher salt
5 large eggs, separated
150 g granulated sugar
55 g milk, whole or 2% reduced fat
1 tablespoon ice cold water
1 teaspoon gelatin powder, or 1 silver gelatin sheet
60 g sesame maple black sesame spread
454 g heavy cream, very cold, divided
30 g confectioners sugar, powdered sugar

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Instructions

Preheat the oven to 400°F. Line a 15×10-inch jelly roll baking sheet with parchment paper or silpat mat. Set aside.
Whisk together the sifted cake flour, matcha powder, baking powder, and salt in a small bowl. Set aside.
In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
In another clean bowl, whip egg whites to medium-stiff peaks.
Add the dry flour mixture to the yolk mixture and fold to combine. Carefully fold in the whipped egg whites in three additions.
Pour the batter into the prepared baking sheet, spreading it into an even layer with an offset spatula. Bake for 8-10 minutes until the cake springs back when touched.
Remove from the oven and carefully run a mini offset spatula around the edges to loosen the cake. While warm, invert the cake onto a clean kitchen towel. Remove the parchment paper, then roll the cake using the towel. Let it cool on a wire rack.

Notes

Make sure to use very cold cream for best whipping results.
Be gentle when folding in the egg whites to maintain volume.
Rolling the cake while warm helps prevent cracking.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 10g
Sodium: 180mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 170mg