しっとり柔らか♡抹茶ロールケーキの作り方／Soft and Fluffy Matcha Swiss Roll recipe

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.

Separate the eggs into yolks and whites, and chill the egg whites in the refrigerator.

Add rice oil to the egg yolks and mix well, then add water and mix well again.

Sift in the cake flour and matcha to the mixture from step 2, and mix until smooth.

Gradually add sugar to the egg whites in three parts, and whip until soft peaks form, then mix on low speed for 1 minute to refine the texture.

Fold the meringue into the mixture from step 3 in three parts, mixing well with a rubber spatula until the batter is smooth and has a consistency that slowly disappears when dripped.

Pour the batter into a lined baking pan and bake in a preheated oven at 180°C for 10-11 minutes.

Once baked, drop the cake from a height of about 10cm to prevent shrinkage.

Remove from the pan and peel off the sides of the paper, then wrap in plastic wrap and cool.

Once the sponge cake is completely cool, prepare the matcha cream by mixing matcha and sugar to remove lumps, then gradually add heavy cream and whip until firm.

Peel off the paper from the back of the sponge cake and the plastic wrap from the baked surface, then spread the matcha cream evenly.

Roll the cake from the front, ensuring the end is on the bottom (use a non-slip mat or a damp cloth if needed). Tighten the roll with a ruler or similar tool.

Wrap in plastic wrap and refrigerate for 2-3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens