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)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg