Matcha Swiss Roll
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 20 minutes
Cooking time: 10 minutes plus 10 minutes cooling time
- 4 egg whites
- 1/4 cup caster of superfine sugar
- 2 egg yolks
- 1/4 cup cake flour*
- 1/4 cup mild flavoured oil (I used canola)
- 2-3 teapoons matcha powder mixed with just enough water to form a liquid (I used Mista Matcha powder)
- 250g/8.83ozs mascarpone
- 1/2 cup icing or powdered sugar plus a little extra for dusting
- 1 teaspoon vanilla bean paste
- 1 teaspoon matcha powder (plus more to sprinkle)
Step 1 - Preheat oven to 200C/400F. Line a Swiss roll tin (30x20cms or 12x8inches) with parchment on the base and sides. Whisk egg whites in the bowl of an electric mixer until foamy and then add the sugar gradually until soft peaks form. Add yolks in one at a time while whisking. Sift the flour in at a height and then add the oil and green tea liquid. Fold until incorporated.
Step 2 - Spread out into the prepared Swiss tin and tap gently against the counter to get rid of any air bubbles. Bake for 10 minutes. Cool for another 10 minutes.
Step 3 - Take a large sheet of parchment and sift some icing/powdered sugar over it. Remove the cake from the tin and place top side down on the sugared parchment. Gently remove the parchment from the back and sides of the cake. Roll up gently and allow to cool. It doesn't take long.
Step 4 - While the cake is cooling, make the filling. Beat the mascarpone, 1/2 cup of powdered sugar, vanilla and matcha powder together until thick and spreadable. I used a home made mascarpone that wasn't as solid as bought so I ended up whipping it to thicken.
Step 5 - Gently unroll the Swiss roll and fill with the mascarpone filling. Roll back up and chill overnight or for a few hours. Sift more matcha powder on top and slice off the ends (just to make it look a bit neater-cook's treat! ;)) just before serving.