Recipe: Matcha Swiss Roll
Makes a 11' by 11' square tray...
Ingredients:
-------------
1 egg
3 eggs separated
1 tsp vanilla essence
35g unsalted butter
60g cake flour
5g matcha powder
60ml milk
85g caster sugar
for the creme:
100ml whipping cream
2 tsp caster sugar
Method:
-----------
Combine egg, egg yolks and vanilla essence in a small bowl, beat lightly and set aside.
In another bowl, sift the cake flour and matcha and set aside.
Place butter in a saucepan and heat gently over the stove until melted.
Add flour mixture to the melted butter and cook through.
Transfer butter and flour mixture into a bowl then add in egg mixture a little at a time, with a spatula, mix it into a smooth batter.
Add mix and mix well to combine.
Strain mixture and set aside.
To make the meringue, place the egg whites in a clean bowl and beat till foamy.
Add in sugar gradually and whisk till stiff peaks.
Add 1/3 egg mixture into the yolk mixture, fold in lightly then fold in the rest of the egg whites.
Pour batter into the prepared tray lined with parchment paper, smooth surface with palette knife, and bake in a preheated oven of 180 deg C for 20 min.
Let cool on wire rack.
To make the cream, whisk whipping cream and sugar in a chilled mixing bowl until stiff peaks form.
To assemble, turn cooled sponge onto clean work surface.
Peel off parchment paper from the bottom of the sponge.
Spread cream in an even layer and gently roll up.
Place in freezer to chill and set before slicing and serving.
Ingredients:
-------------
1 egg
3 eggs separated
1 tsp vanilla essence
35g unsalted butter
60g cake flour
5g matcha powder
60ml milk
85g caster sugar
for the creme:
100ml whipping cream
2 tsp caster sugar
Method:
-----------
Combine egg, egg yolks and vanilla essence in a small bowl, beat lightly and set aside.
In another bowl, sift the cake flour and matcha and set aside.
Place butter in a saucepan and heat gently over the stove until melted.
Add flour mixture to the melted butter and cook through.
Transfer butter and flour mixture into a bowl then add in egg mixture a little at a time, with a spatula, mix it into a smooth batter.
Add mix and mix well to combine.
Strain mixture and set aside.
To make the meringue, place the egg whites in a clean bowl and beat till foamy.
Add in sugar gradually and whisk till stiff peaks.
Add 1/3 egg mixture into the yolk mixture, fold in lightly then fold in the rest of the egg whites.
Pour batter into the prepared tray lined with parchment paper, smooth surface with palette knife, and bake in a preheated oven of 180 deg C for 20 min.
Let cool on wire rack.
To make the cream, whisk whipping cream and sugar in a chilled mixing bowl until stiff peaks form.
To assemble, turn cooled sponge onto clean work surface.
Peel off parchment paper from the bottom of the sponge.
Spread cream in an even layer and gently roll up.
Place in freezer to chill and set before slicing and serving.
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