Matcha Strawberry Swiss Roll

$To make the Matcha Strawberry Swiss Roll, gather these fresh and simple ingredients: - 4 large eggs, separated - 100g granulated sugar, divided - 40g all-purpose flour - 20g matcha powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 100g fresh strawberries, hulled and sliced - 200ml heavy cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract Each ingredient plays a key role in creating this delightful dessert. The eggs provide structure and richness. The granulated sugar adds sweetness and helps the cake rise. All-purpose flour gives the cake its base, while matcha powder gives it a unique flavor and vivid green color. Baking powder and salt balance the sweetness and improve texture. Fresh strawberries add a burst of flavor, and heavy cream creates a smooth filling. The powdered sugar and vanilla extract sweeten and flavor the whipped cream perfectly. With these ingredients on hand, you’re ready to create an impressive yet easy dessert. {{ingredient_image_2}} Preheat your oven to 180°C (350°F). Grab a jelly roll pan, measuring 10x15 inches, and line it with parchment paper. Make sure the paper overhangs a bit on the sides. This little extra helps later when you lift the cake out. In a large bowl, take the egg yolks and mix them with half the sugar, about 50g. Whisk until the mixture is thick and fluffy. This step adds air for a lighter cake. In another bowl, sift together the flour, matcha powder, baking powder, and salt. This ensures even mixing. Next, gently fold the dry ingredients into the egg yolk mixture. Be careful not to over-mix; just combine until smooth. Now, we need to create some lightness. Beat the egg whites in a separate bowl until they form soft peaks. Then, slowly add the remaining 50g of sugar. Keep whisking until you see stiff peaks. These peaks should stand tall. Gently fold the egg whites into the matcha batter in three parts. This keeps the mixture airy and fluffy. Pour the batter into your prepared pan. Spread it out evenly. Bake for 12-15 minutes. The cake is done when it springs back when touched lightly. Once baked, let it cool in the pan for a few minutes. Use the parchment overhang to lift the cake out. Place it on a clean kitchen towel and roll it up with the towel. This helps shape the cake as it cools. While your cake cools, let’s make the filling. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip this mixture until soft peaks form. This cream will be the tasty surprise inside your roll. Once your cake is cool, carefully unroll it. Spread an even layer of the whipped cream over the entire surface. Next, arrange the sliced strawberries on top. Make sure they are evenly spaced for a great look. Starting from one end, roll the cake back up tightly, this time without the towel. Wrap the Swiss roll in plastic wrap and place it in the fridge for at least one hour. This helps it set nicely. To make a light and airy Swiss roll, you must focus on your egg whites. Beat them until they form soft peaks. This step is crucial. Then, add sugar gradually and whisk until you get stiff peaks. This helps give your cake that fluffy texture. When mixing the batter, fold gently. Use a spatula to combine the egg whites with the yolk mixture. Avoid over-mixing. This keeps the air bubbles intact. Those bubbles help your cake rise and stay light. A common mistake is rolling the cake too soon. Let it cool in the towel for at least 10 minutes. This keeps the shape when you roll it. If you roll it while still warm, it may crack. To serve your Swiss roll, slice it carefully. Aim for even pieces. Arrange your slices on a pretty platter for a nice look. For garnish, add whole strawberries around the slices. Dust matcha powder lightly over the roll and strawberries. This adds color and a hint of flavor. It makes your dessert look stunning and taste even better. Pro Tips Ensure Freshness: Use the ripest strawberries for the best flavor. Fresh, juicy strawberries will enhance the sweetness and overall taste of your Swiss roll. Perfect Egg Whites: Make sure no yolk gets into the egg whites when separating. Even a small amount of fat will prevent them from whipping up to stiff peaks. Cooling Process: Roll the cake with a towel while it cools to help maintain its shape and prevent cracking when you unroll it later for filling. Chill Before Serving: Refrigerate the rolled Swiss cake for at least an hour before slicing. This helps solidify the cream and makes cutting easier. {{image_4}} You can switch up the flavors in your Matcha Strawberry Swiss Roll. Try using different fruits like raspberries or mango. These fruits add unique tastes and colors. Raspberries give a tart flavor, while mango offers a sweet touch. Both fruits pair well with the matcha. You can also experiment with flavored whipped cream. Adding lemon zest or coconut extract to your cream can enhance the taste. Just remember to keep the balance so the flavors blend well. This makes your Swiss roll even more special and fun to eat. If you need a gluten-free version, you can use gluten-free flour. Many brands offer great substitutes. Just make sure the flour you choose works well for baking. You may need to adjust the amount of liquid in the recipe too. Gluten-free flour can absorb more moisture. Baking time might also change slightly. Keep an eye on the cake while it bakes. You want it to spring back when touched. These small changes will help you enjoy a tasty gluten-free Swiss roll. To keep your Matcha Strawberry Swiss Roll fresh, store it in the refrigerator. This helps maintain its soft texture and flavor. Wrap the Swiss roll tightly in plastic wrap. This step is key to preventing it from drying out. Make sure there are no gaps where air can enter. You can also place it in an airtight container for added protection. If you want to freeze the Swiss roll, follow these steps: - Allow the rolled cake to cool completely. - Wrap it tightly in plastic wrap, then wrap it in aluminum foil. This helps prevent freezer burn. - Label the package with the date before placing it in the freezer. When you're ready to serve, take the roll out of the freezer. Let it thaw in the refrigerator overnight. This slow thaw helps preserve its texture. After thawing, slice and serve your delightful dessert! To prevent cracks, be gentle when rolling. Start with a warm cake and use a kitchen towel. Roll the cake while it cools. This keeps the shape and helps it stay soft. Also, do not overbake the cake. It should be springy to the touch. Yes, you can use different types of matcha. Culinary-grade matcha is best for baking. It has a stronger flavor and is more cost-effective. Ceremonial-grade matcha is finer and used for drinks. It is more expensive and has a delicate taste. For this recipe, stick with culinary-grade matcha for great results. In the refrigerator, the Swiss roll lasts about three days. Keep it wrapped in plastic wrap to stay fresh. To avoid sogginess, do not add strawberries until you are ready to serve. If you want to keep it longer, you can freeze it for a month. Yes, you can make this cake dairy-free. Use coconut cream instead of heavy cream. For the filling, you can also use a dairy-free powdered sugar option. This way, you can enjoy the same great flavors without dairy. This blog post detailed how to make a Matcha Strawberry Swiss Roll. You learned about the key ingredients, the step-by-step instructions, and helpful tips to get it just right. I covered how to add your own twist with flavor variations and storage advice for keeping it fresh. Now you can confidently create this dessert at home. Enjoy making and sharing this delicious cake with friends and family!$

Matcha Strawberry Swiss Roll

A delightful dessert featuring a light and fluffy matcha cake rolled with fresh strawberries and whipped cream.

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Prep Time 20

Cook Time 15

Total Time 1 30

Course Dessert

Cuisine Japanese

Servings 8

Calories 250 kcal

Ingredients

4 large eggs, separated
100 g granulated sugar, divided
40 g all-purpose flour
20 g matcha powder
1/2 teaspoon baking powder
1/4 teaspoon salt
100 g fresh strawberries, hulled and sliced
200 ml heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper, ensuring that it overhangs slightly on the sides for easier cake removal later.
In a large bowl, whisk the egg yolks with half of the granulated sugar (50g) until the mixture is pale, thick, and fluffy.
In a separate bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt to ensure an even distribution of dry ingredients.
Gently fold the sifted dry ingredients into the egg yolk mixture using a spatula. Mix until just combined, then set the batter aside.
In another mixing bowl, beat the egg whites until they form soft peaks. Gradually add the remaining 50g of granulated sugar, continuing to whisk until stiff peaks form (the peaks should stand straight up).
Carefully incorporate the beaten egg whites into the matcha batter in three additions, folding gently to preserve the airy texture of the mixture.
Pour the finished batter into the prepared jelly roll pan and spread it out into an even layer. Bake in the preheated oven for 12-15 minutes, or until the surface springs back when lightly touched.
After baking, allow the cake to cool in the pan for a few minutes. Use the overhanging parchment paper to lift the cake out and transfer it to a clean kitchen towel. Roll the cake up with the towel carefully and let it cool completely in this rolled shape.
While the cake cools, prepare the filling. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip the mixture until soft peaks form.
Once the cake has cooled completely, gently unroll it. Spread an even layer of the whipped cream over the entire surface and then arrange the sliced strawberries on top, ensuring an even distribution.
Starting from one end, roll the cake back up tightly, without the towel this time. Wrap the rolled cake in plastic wrap and refrigerate it for at least one hour to help it set firmly.
When ready to serve, slice the Swiss roll into pieces. Dust with additional powdered sugar for a delightful finishing touch.

Notes

Arrange the slices on a beautiful platter, garnished with whole strawberries and a light dusting of matcha powder for a striking visual effect.

Keyword dessert, matcha, strawberry, swiss roll