Matcha Swiss Roll with Chocolate Glaze Recipe
Matcha Swiss Roll with Chocolate Glaze Recipe – A light and fluffy matcha sponge cake rolled with a creamy white chocolate filling and coated in a rich chocolate almond glaze. This elegant Japanese-inspired dessert is perfect for matcha lovers, offering a balance of earthy green tea flavors and sweet, indulgent chocolate. Try this easy homemade matcha roll cake recipe today!
Matcha Swiss Roll with Chocolate Glaze Recipe. This elegant dessert features a soft and fluffy matcha sponge cake, delicately rolled with a luscious white chocolate cream filling. The earthy bitterness of matcha beautifully complements the smooth, sweet cream, creating a balanced and irresistible taste. To elevate this treat, the roll is coated in a rich chocolate glaze infused with roasted almonds, adding a delightful crunch to every bite. The glossy chocolate shell not only enhances the flavor but also gives the cake a stunning, bakery-worthy finish. Perfect for special occasions, afternoon tea, or as a delightful homemade treat, this Matcha Swiss Roll with Chocolate Glaze is sure to impress with its exquisite taste and eye-catching appearance!
Ingredients
- 4 egg yolks
- 25g thick white sesame oil
- 35g water
- 40g rice flour or cake flour
- 8g matcha green tea powder
- 4 egg whites
- 80g sugar
- 40g white chocolate
- 200ml heavy cream
- 100g sweet chocolate
- 10g thick sesame oil
- 40g roasted almonds
Nutritional Information
- Calories: 320
- Protein: 6g
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Sugar: 18g
- Fiber: 2g
- Cholesterol: 110mg
- Sodium: 60mg
Directions
1. Step
In a bowl, whisk together the egg yolks, sesame oil, water, rice flour (or cake flour), and matcha powder until smooth. In a separate bowl, beat the egg whites and sugar with an electric mixer until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture until well combined. Pour the batter into a 37.5 × 24 cm cake pan lined with parchment paper. Bake in a preheated oven at 170°C (340°F) for 13 to 18 minutes, or until the cake is set and lightly golden.
2. Step
In a bowl, melt the white chocolate and mix it with the heavy cream using an electric mixer until smooth and slightly thickened. Spread the mixture evenly over the baked cake. Carefully roll the cake into a log and let it rest for 1 hour to set.
3. Step
In a heatproof bowl, melt the sweet chocolate over a bowl of hot water. Stir in the sesame oil and roasted almonds until smooth. Pour the chocolate glaze over the rolled cake, ensuring even coverage.
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