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Matcha Green Tea Swiss Roll Dessert

Matcha Green Tea Swiss Roll Dessert

Love Matcha? Love Swiss Roll? Well then you will absolutely love this Matcha Swiss Roll!


Matcha Swiss Roll Recipe 





-60g sugar 

-3 eggs

-1 tablespoon AntiOxi matcha green tea powder

-2 teaspoons honey

-25g cake flour



-1 ¼ cups milk (300 mL)

-30 g cornstarch 

-70 g sugar

-1 teaspoon honey

-½ cup heavy cream (120 mL)

-1 teaspoon vanilla extract




    Start with the filling.

    -Pour the milk into a small saucepan, and sprinkle over the cornstarch, whisk until combined.

    -Add the honey and sugar stirring continuously over a low heat. The milk mixture will thicken and start getting a bit lumpy, keep stirring until it smooths out. Continue to stir the now thick milk mixture over the heat for an additional 1-2 minutes.

    -Take off the heat and pour into a bowl. Cover the mixture with cling wrap and chill this in the refrigerator until cold.

    Now the cake.

    -Combine sugar, honey, matcha powder, and eggs in a large bowl. Mix until it almost triples in size, is lighter in color, and becomes thick and fluffy. This will take about 7-10 minutes. If you dribble some of the batter on itself it should hold a "ribbon" shape for 4-5 seconds.

    -Once the batter has reached the correct consistency sift over the cake flour, and gently fold the flour in until all combined.

    -Heat your oven to  175˚C and butter your baking sheet. Place a piece of parchment paper onto your baking sheet. 

    -Pour the batter into the prepared baking sheet and bake for 8-10 minutes.

    When the cake has slightly risen and you are able to gently press your fingertips on the surface of the cake, and no indentations are left, it's done.

    -In a separate bowl, whip the heavy cream until it is thick and pretty stiff, little peaks should form when you lift the beaters.

    -Grab your chilled custard from the fridge. Add one tsp of vanilla extract. Whisk your custard until smooth.

    -Fold the whipped cream into the custard until they are combined.

    -Cool your cake for 2-3 minutes on the baking sheet. Lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar.

    -Lift the cake with the sides of the parchment onto your table. Flip the cake onto the sugared parchment paper.

    -Remove parchment paper from the flipped cake.

    -Slather the filling onto your cake.

    -Roll it up, using the parchment to help.

    -Wrap the whole thing in cling wrap and chill for two hours before slicing.

    -Slice into pieces of your desired thickness and serve.


    Enjoy with a creamy Matche Latte and Zen away :) 

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