Friday, January 15, 2016

Matcha Strawberry Roll Cake (Japanese Swiss Roll Recipe) - Video Recipe

You just need 6 ingredients ;)

By using cocoa powder instead of Matcha powder, you can make chocolate strawberry roll cake!!!

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Matcha Strawberry Roll Cake

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

((Matcha Sponge Cake))
3 eggs
5 tbsp. granulated sugar
4 tbsp. cake flour
1 tbsp. Matcha (green tea) powder
100ml whipping cream
1/2 tbsp. granulated sugar
cut strawberries

1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour and Matcha powder, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream and place the strawberries. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut to serve. Use a sharp knife, carefully wiping it clean after each slice. Don't push but pull to cut.


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