Matcha Swiss Roll with Lemon Cream Recipe

Stefi Hsia | January 31, 2022

This Matcha Swiss Roll With Lemon Cream Filling – light, fluffy and not too sweet. Green tea flavored sponge cake, filled with fresh and smooth lemon mascarpone whipped cream.

Ingredients:

Matcha Swiss Roll

• ¾ cup all purpose flour
• 1 ½ tbsp cornstarch
• 3 tbsp matcha
• 1 tsp baking powder 
• ½ cup granulated sugar
• 4 eggs
• 2 tbsp milk 

Lemon Whipped Cream

• 1 cup heavy cream
• 2 tbsp sugar
• 3 tbsp lemon juice

Directions:

Matcha Swiss Roll

1. Preheat the oven to 375ºF.
2. Place a mesh sieve over the opening of a large mixing bowl. Sift the flour, cornstarch, matcha, and baking powder. Pour the sifted dry ingredients into another bowl and sift 2 more times. 
3. Separate the egg yolks and egg whites into 2 separate bowls. Place the egg whites in the fridge. 
4. Add the egg yolks into a mixing bowl and whisk. 
5. Add ¼ cup of the sugar into the egg yolk mixture and whisk until it doubles in size. 
6. Add the egg whites into another mixing bowl. Beat the egg whites with an electric mixer until foamy then gradually add the rest of the sugar while mixing. 
7. Beat until the egg whites form stiff peaks. 
8. Gently mix some of the egg whites into the egg yolk mixture until incorporated. Pour this mixture into the egg whites. 
9. Fold the mixture until incorporated.
10. Add in the dry ingredients and milk and gently fold until incorporated. 
11. Line the bottom and sides of a sheet pan with parchment.
12. Pour the batter into the sheet pan and spread evenly. 
13. Tap the sheet pan on the counter to remove air bubbles. 
14. Bake for around 10 minutes or until an inserted toothpick comes out clean. 
15. Remove the cake from the oven.
16. Carefully place another sheet tray over the cake and flip. The cake should come out of the other sheet pan.
17. Carefully remove the parchment paper. 
18. Place another sheet of parchment paper on top of the roll and carefully flip the sheet pan onto a flat surface. 
19. Gently roll the cake on the parchment paper. Transfer it to a wire rack and let it cool completely. 

Lemon Cream

1. Add the heavy cream, sugar, and lemon juice into a chilled mixing bowl.
2. Whisk the mixture until it forms soft peaks. 

Assembly

1. Unroll the cake onto a flat working surface.
2. Using an offset spatula, spread an even layer of lemon whipped cream onto the cake.
3. Gently reroll the cake. Cover the roll with cling wrap and refrigerate for around 2 hours before serving. 
4. Remove the roll from the fridge and unwrap. Slice off the ends to reveal the beautiful swirls and serve!