Green tea cake roll or swiss roll is nothing new, but I tried my first piece when I was in Hong Kong. It was from a Japanese bakery – I guess green tea is always a thing related to Japan. It’s light, airy, but not too sweet. It carried the right amount of green tea flavour, intense but not overwhelming. I was really impressed that I decided to come back and try to make it on my own.
I went through a couple authentic Japanese recipes, and came up with this version with no oil or butter in it. Instead I put in whole milk to give it a little moisture. But overall it’s the whipped egg whites that create the sponginess of the cake.
The cake itself is already quite green-tea-ish. You could totally go for plain whipped cream and skip the matcha powder. The cake could be pretty dangerous, you know it’s light and NO OIL, so you’d better show some restraint when you are about to have your second slice.
Ingredients (12-inch long cake roll):
3/4 cup cake flour
2 tablespoons matcha powder
1/2 teaspoon baking powder
4 large eggs, separated
3/4 cup granulated sugar
2 tablespoons milk
Green Tea Whipped Cream
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons matcha powder
Preheat oven to 350F. Line a 12 x 17 inch baking pan with parchment paper.
Sift flour, matcha and baking powder three times.
Use an electric hand mixer to beat egg whites and 1/4 cup sugar until stiff peaks form.
In another bowl, beat the egg yolks until color is lightened. Add the remaining sugar and continue beating until the mixture becomes thick and pale.
Add milk and beat to combine.
Fold in flour mixture until combine.
Gently fold in 1/3 of the egg whites until incorporated into the green tea batter. Then fold in the remaining egg whites until no whites remain.
Pour the batter into the prepared pan. Spread the batter evenly. Bake for 10 to 12 minutes, or until springy to touch.
When the pan is cool to handle (but the cake is still warm), invert the cake on a clean dish towel on your working surface. Remove the top parchment paper carefully. Then roll the cake while it’s still warm. Let it cool (wrapped) completely.
To prepare the whipped cream, beat the cream until soft peaks form, then add the powdered sugar and matcha and continue beating until firm.
When the cake is completely cool, unroll the cake, and top it with cream.
Re-roll the cake without the towel. Wrap the towel around the rolled cake and tighten lightly. Refrigerate for 30 minutes.
Before serving, trim the ends and slice the cake.