Matcha Swiss Roll Cake with Black Sesame Mousse combines the earthy sweetness of matcha with the rich, nutty flavor of black sesame for a delightful dessert that is equal parts stunning and scrumptious. This beautiful cake features a soft, fluffy texture that almost melts in your mouth, while the black sesame mousse adds a luxurious creaminess that takes each bite to new heights. If you want to impress friends and family at your next gathering, this cake will steal the show and ensure your dessert table is the star of the evening!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Matcha Swiss Roll Cake with Black Sesame Mousse

Matcha Swiss Roll Cake with Black Sesame Mousse

This recipe holds a special place in my heart. I first encountered this delightful treat during a trip to a quaint café in Kyoto, where the rich flavors of matcha and black sesame danced together in perfect harmony. Recreating that experience in my kitchen has become a rewarding journey. The Matcha Swiss Roll Cake with Black Sesame Mousse is not only visually stunning but also surprisingly easy to make. Trust me, this dessert is a crowd-pleaser in every sense!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of only about 30 minutes and a short baking time, you can whip this up in no time.
Irresistible Flavor: The matcha provides a delightful grassy sweetness that perfectly balances the nutty richness of the black sesame.
Eye-Catching Appeal: The vibrant green of matcha alongside the creamy black sesame makes this cake truly stunning.
Flexible Serving: Perfect for any occasion, whether it’s a casual afternoon treat or a dessert at a fancy dinner party.
Diet-Friendly Options: Can be made gluten-free using alternative flours, and easy to adapt for different dietary preferences.

Ingredients You’ll Need

120 g cake flour: This is essential for the cake’s light and airy texture. You can substitute with gluten-free flour for a gluten-free option, but make sure to adjust the liquid accordingly.
15 g matcha powder: Use high-quality matcha for the best flavor impact. Anything labeled as culinary matcha should work, but ceremonial grade will elevate the flavor.
1 teaspoon baking powder: This helps the cake rise. Ensure it’s fresh for the fluffiest results.
¼ teaspoon kosher salt: Enhances flavors and balances the sweetness.
5 large eggs, separated: This separation technique is crucial for achieving volume in the cake. Be careful not to get any yolk in the whites!
150 g granulated sugar: Sweetens the cake; you can adjust the amount to taste if desired.
55 g milk (whole or 2% reduced fat): Adds moisture and richness to the batter.
1 tablespoon ice cold water: Used for blooming the gelatin and helps with mousse consistency.
1 teaspoon gelatin powder, or 1 silver gelatin sheet: This is crucial for stabilizing the mousse. If you’re using a sheet, make sure to dissolve it well.
60 g sesame maple black sesame spread: Gives the mousse its unique flavor. You can swap it for tahini if needed, but the taste will change slightly.
454 g heavy cream (2 cups), very cold: Used for both the cake and the mousse for a rich texture. Make sure it’s cold for optimal whipping.
30 g confectioners’ sugar (powdered sugar): Sweetens the mousse and helps stabilize the whipped cream.

How to Make Matcha Swiss Roll Cake with Black Sesame Mousse

Preheat your oven: Set your oven to 400°F. Line a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat, and set aside.
Mix dry ingredients: In a small bowl, whisk together the sifted cake flour, matcha powder, baking powder, and kosher salt. Set it aside to ensure it’s well mixed.
Whisk egg yolks: In a large bowl, whisk together the separated egg yolks, granulated sugar, and milk until the mixture lightens in color and becomes fluffy.
Beat egg whites: In another clean bowl, whip the egg whites to medium-stiff peaks. This is crucial for a light cake, so be sure not to overbeat.
Combine mixtures: Gently fold the dry flour mixture into the yolk mixture until fully incorporated. Then, add the beaten egg whites in three additions, folding gently to preserve the airiness.
Spread batter: Pour the batter into your prepared baking sheet. Use an offset spatula to spread it into an even layer. Bake for 8-10 minutes until the cake springs back when lightly touched.
Cool the cake: Once removed from the oven, run a mini offset spatula around the edges to loosen it. While still warm, invert the cake onto a clean kitchen towel, peel off the parchment, and roll the cake into a log using the towel. Let it cool completely on a wire rack.
Bloom the gelatin: In a small bowl, sprinkle gelatin powder over the ice-cold water and stir to combine. Let it sit for 3-5 minutes to activate.
Prepare black sesame mousse: In a medium bowl, mix the sesame maple black sesame spread with about ¼ cup of the heavy cream until smooth and well combined.
Dissolve gelatin: Melt the bloomed gelatin gently in the microwave by heating in 20-30 second intervals, stirring until completely dissolved, and add it to the black sesame mixture. Set aside to cool.
Whip the cream: In another bowl, beat the remaining chilled heavy cream with confectioners’ sugar to medium peaks. Gradually fold this whipped cream into your cooled black sesame mixture, being gentle to maintain volume.
Assemble the cake: Once the cake is cool, carefully unroll it and remove the kitchen towel. Spread a generous layer of black sesame mousse filling evenly over the surface.
Roll the cake: Gently roll the cake back into a log, ensuring the seam is underneath to hold it together. Wrap the log with plastic wrap and chill in the refrigerator for at least 30 minutes to let the mousse set.

Storing & Reheating

Store the Matcha Swiss Roll Cake with Black Sesame Mousse at room temperature if you plan to enjoy it within a day. For longer storage, place it in an airtight container in the refrigerator, where it will last for about three days. You can also freeze the cake for up to three months. To reheat, simply thaw it in the fridge overnight, but note that the texture may slightly change after freezing. Serving it chilled is best!

Chef’s Helpful Tips

Be gentle when folding the egg whites; this keeps the batter light.
Use room temperature eggs for the best volume when whipping.
If using gelatin sheets, remember to bloom them in cold water before incorporating them into the mixture.
The quality of matcha matters; invest in good-quality matcha for vibrant color and flavor.
Enjoy working with the cake while it’s still warm, as it’s more pliable and less likely to crack.

The Matcha Swiss Roll Cake with Black Sesame Mousse is a stunning dessert with bold flavors that will impress your guests. Don’t hesitate to try this recipe and personalize it to your taste. Experimenting with different fillings or embellishments can lead to even more delicious surprises. Whether you’re enjoying a slice with a cup of tea or showcasing it at a gathering, this cake is sure to become a favorite!

Recipe FAQs

How do I know when my cake is done baking?

You’ll know your cake is done when it springs back at the touch and a toothpick inserted into the center comes out clean. Additionally, the edges should have a slight golden hint, but be careful not to overbake, as it can dry out.

Can I make this cake gluten-free?

Absolutely! You can substitute the cake flour with a gluten-free all-purpose flour blend. Just be sure to follow the package instructions, as moisture levels can vary.

How long does this dessert keep in the fridge?

This delightful cake will keep well in the refrigerator for about 3 days if stored properly in an airtight container. However, it’s best enjoyed fresh for the optimal taste and textures.

Can I use other flavors besides black sesame?

Definitely! The mousse can be varied with other flavors like chocolate, vanilla, or even fruit purees. Just keep in mind that these changes may alter the overall flavor balance.

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Matcha Swiss Roll Cake with Black Sesame Mousse

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Author: Anna
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: Japanese

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Description

Enjoy making this Matcha Swiss Roll Cake with Black Sesame Mousse that combines vibrant matcha flavors with a creamy black sesame filling. This delightful dessert is easy to prepare and perfect for impressing guests or treating yourself!

Ingredients

Scale

120 g cake flour
15 g matcha powder
1 teaspoon baking powder
¼ teaspoon kosher salt
5 large eggs, separated
150 g granulated sugar
55 g milk, whole or 2% reduced fat
1 tablespoon ice cold water
1 teaspoon gelatin powder, or 1 silver gelatin sheet
60 g sesame maple black sesame spread
454 g heavy cream, (2 cups), very cold, divided
30 g confectioners sugar, (powdered sugar)

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Instructions

Preheat oven to 400°F and line a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat.
In a small bowl, whisk together sifted cake flour, matcha powder, baking powder, and salt; set aside.
In a large bowl, whisk the egg yolks, granulated sugar, and milk until pale in color.
In a clean bowl, whip egg whites until medium-stiff peaks form.
Add the dry flour mixture to the yolk mixture and fold to combine. Gently fold in the whipped egg whites in three additions.
Pour the batter into the prepared baking sheet and spread into an even layer with an offset spatula. Bake for 8-10 minutes until the cake springs back when touched. Loosen the cake from the edges with a mini offset spatula.
While the cake is still warm, invert it onto a clean kitchen towel and gently remove the parchment. Use the kitchen towel to roll the cake into a log. Let it cool on a wire rack to room temperature.

Notes

For a stronger flavor, use high-quality matcha powder.
Make sure your heavy cream is very cold for optimal whipping.
Roll the cake carefully to prevent cracking.