Matcha Swiss roll | Matcha recipe

January 18, 2020

Matcha recipe Matcha biscuit roll with lemon cream

Matcha Swiss roll with lemon cream filling

Ingredients for the Matcha biscuit:

  • 90 g sugar
  • 3 teaspoons of matcha for baking (we recommend for this Matcha Zen)
  • 3 tablespoons of hot water
  • 3 eggs
  • 65 g cornstarch
  • 50 g flour
  • ½ teaspoon of baking powder
  • Have a kitchen towel and some sugar ready to sprinkle with

Ingredients for the lemon cream filling:

  • 300 ml of cream
  • 2 packets of cream stiffener
  • 2 tablespoons of powdered sugar
  • Grated zest of a lemon

Recipe of the dough:

First mix the matcha powder with the sugar. For the sponge cake, beat the eggs until frothy and gradually add the "matcha sugar mixture" and the hot water. The egg foam should have a firm and fluffy consistency. Then you can mix the flour, the starch and the baking powder and carefully fold them into the egg mixture.

Meanwhile preheat the oven to 180 ° C. Spread the dough evenly on a baking sheet lined with baking paper and bake for about 15 to 20 minutes. Towards the end of the baking time, use a chopstick to check whether the matcha dough has been baked through or simply try a corner to see whether the paper can be loosened.

Prepare a kitchen towel sprinkled with sugar, turn the finished sponge cake out onto it and peel off the baking paper. It is best to roll it up from the narrow side (while it is still warm so that it does not break) and let it cool down.

Recipe of the filling:

For the filling you have to whip the cream and add powdered sugar, cream stiffener and lemon zest. In addition to its aroma, the lemon peel also gives the cream a lemony color, which goes well with the light green of the Matcha tea.

Completion:

When it is cold, carefully roll up the sponge cake and spread the lemon cream filling on it. If you already have experience with biscuit rolls, you can apply a strip of suitable fruity jelly at the beginning. Now you can roll up the Swiss roll again and put it in the fridge for about half an hour.

For serving you can "dust" the plates decoratively with some matcha powder.

Note on the Matcha recipe:

The aroma of Japanese green tea unfolds during baking and goes very well with the lemon-cream filling, so Matcha is perfect for a Swiss roll. Matcha for baking can of course also be used for another matcha recipe. It can also be used to make a nice green cake batter. This can then be combined well with white chocolate, marzipan, nuts or ginger, for example.

Have fun baking and nibbling!

Your Matcha Magic team



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