My first attempt at making a swiss roll wasn’t successful. The cake cracked as soon as I rolled it, though I had followed as closely as I could the instructions given by the recipe. I almost gave up trying until I got to taste, in my opinion, one of the yummiest swiss rolls made by my colleague. After comparing notes, I discovered a few keys that could help successfully roll a swiss roll. One of the keys is to only start rolling the cake when it is COMPLETELY COOL.
The original recipe calls for matcha cream filling. It is just as good to use vanilla fresh cream filling which is a nice balance to the matcha cake.
Recipe – adapted from my buttery fingers
4 eggs, separated
30ml vegetable oil
80g cake flour
10g matcha powder
Matcha Cream filling
1tbsp matcha powder
1tbsp hot water
150ml fresh cream (can use pouring cream or thickened cream)
*For vanilla fresh cream filling, omit the matcha powder and hot water, add 1 tsp of vanilla essence.
1. Preheat oven to 190C. Sift together matcha powder and flour, line baking pan with baking paper. ( I used a rectangular lamington pan)
2. Mix the egg yolks and 30g of the sugar together. Add in the oil, then water and mix well. Fold in the flour/matcha mixture until just combined.
3. Whisk the egg whites until foamy, gradually add in the remaining sugar and whisk until a soft peak forms.
4. Using a spatula, mix in 1/3 of the egg whites with the flour mixture to soften it. Then fold in the remaining egg whites until no white streaks remain.
5. Spread the cake mixture onto the pan and even off the top. Bake at 190C for 12-15 minutes
6. Let the cake cool down slightly, then cover it with a large piece of plastic food wrap while it is still in pan. Set it aside to cool completely.
7. Prepare the cream filling: combine the matcha powder, sugar and hot water to form a smooth paste. Let cool.
8. Whip the fresh cream with the matcha paste mixture until it reaches a spreadable consistency.
9. Carefully turn the pan over onto a flat surface, with the plastic wrap below the cake and the side with baking paper facing up. Gently peel off the baking paper from the cake. Spread the cream filling evenly over, leaving a border of approximately 1cm on one side. Roll the cake up from the side opposite the border with no cream. Wrap it up with plastic wrap and chill in fridge for at least 4 hours.