Anna Makes a MATCHA SWISS ROLL Live!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and lighter.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

matcha powder

🥗Healthier: spirulina powder

💰Cheaper: green tea powder

Spirulina is nutrient-dense and often less expensive.

Add 1 tablespoon of matcha powder to 1/4 cup of milk.

Heat the milk over low heat and whisk to dissolve the matcha powder.

Let the matcha milk steep for a couple of minutes without boiling.

Separate 3 eggs, placing the whites in a mixing bowl and the yolks in another bowl.

Wipe the mixing bowl with vinegar to ensure no fat remains before whipping the egg whites.

Whip the egg whites until frothy, then gradually add 50 grams of sugar while continuing to whip until stiff peaks form.

Remove the matcha milk from heat and transfer it to a wider bowl to cool.

Whip the egg yolks and gradually add the remaining 50 grams of sugar while mixing until combined.

Combine the matcha milk with the whipped egg yolks and mix well.

Incorporate the whipped egg whites gently into the matcha mixture to maintain airiness.

Sift in the flour and fold gently until just combined.

Pour the batter into a lined baking tray and spread evenly.

Bake in a preheated oven until the cake is set and springs back when touched.

Once baked, remove the cake from the oven and let it cool slightly before rolling.

Roll the cake with parchment paper to shape it while still warm and let it cool completely in this shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens