Matcha Swiss Roll Cake with Black Sesame Mousse
With its vibrant green hue and delicate layers, Matcha Swiss Roll Cake with Black Sesame Mousse is a delightful treat that never fails to impress. This luscious pastry rolls together light, fluffy cake infused with a subtle matcha flavor, complemented by a rich and creamy black sesame mousse. If you’re looking for a dessert that balances elegance with comfort and creativity, this is the one to try. It’s a perfect centerpiece for gatherings or a refined indulgence on a cozy afternoon.
Table of Contents
I first stumbled upon a matcha swiss roll when visiting a quaint little bakery in Kyoto. The aesthetic was captivating, with its vivid green swirls wrapped around a creamy filling. Ever since that moment, I’ve been hooked on recreating this delightful experience at home. This version pairs the earthy notes of matcha with the nutty flavor of black sesame, adding a unique twist that is surprisingly easy to make. You don’t need to be a master baker to enjoy this marvelous creation. Roll up your sleeves and join me in making this enchanting dessert—it’s time to get rolling!
Why You’ll Love This Recipe
- Simple & Quick: With just a bit of prep time, you can whip up this stunning cake in about 30 to 40 minutes.
- Irresistible Flavor: The combination of matcha’s subtle sweetness and black sesame’s nuttiness creates layers of flavor that dance on your palate.
- Eye-Catching Appeal: The vibrant green and creamy black stripes make this cake not just delicious but visually stunning.
- Flexible Serving: Great for tea parties, birthdays, or just an afternoon snack with friends—it’s perfect for any occasion.
- Diet-Friendly Options: This recipe can easily be adapted for gluten-free baking, making it accessible to more people.
Ingredients You’ll Need
- 120 g cake flour: This versatile flour provides the structure needed for a light cake. Be sure to sift it to avoid lumps.
- 15 g matcha powder: Essential for that distinct green color and earthy flavor. Look for high-quality matcha for the best result.
- 1 teaspoon baking powder: This leavening agent helps the cake rise, making it fluffy and light.
- ¼ teaspoon kosher salt: Enhances the flavors in your cake without making it taste salty.
- 5 large eggs, separated: The whites are whipped to create airiness in the cake, while the yolks lend richness.
- 150 g granulated sugar: Sweetens the cake perfectly. Adjust according to your taste.
- 55 g milk, whole or 2% reduced fat: Adds moisture to the cake, contributing to its tender texture.
- 1 tablespoon ice cold water: Used with gelatin to ensure it blooms properly.
- 1 teaspoon gelatin powder, or 1 silver gelatin sheet: Gives the black sesame mousse a perfect, creamy consistency without being too firm.
- 60 g sesame maple black sesame spread: Adds a nutty sweetness that complements the cake beautifully. You can substitute it with tahini if needed.
- 454 g heavy cream (2 cups), very cold, divided: This ingredient is crucial for creating a rich and fluffy mousse.
- 30 g confectioners sugar (powdered sugar): Sweetens the whipped cream in the mousse to balance flavors.
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat for easy release.
- Mix Dry Ingredients: In a small bowl, whisk together sifted cake flour, sifted matcha powder, baking powder, and salt. Set this mixture aside.
- Combine Yolks and Sugar: In a large bowl, whisk together egg yolks, granulated sugar, and milk until the mixture becomes pale and slightly thickened.
- Whip Egg Whites: In a separate clean bowl, beat egg whites until medium-stiff peaks form. This step is crucial for the cake’s light texture.
- Combine Mixtures: Fold the dry flour mixture into the yolk mixture gently. Then, in three separate additions, fold in whipped egg whites, being careful not to deflate them.
- Prepare the Baking Sheet: Pour the batter onto the prepared baking sheet. Use an offset spatula to spread it evenly. Bake for 8-10 minutes, or until the cake springs back after being touched and slightly golden around the edges.
- Cool the Cake: After removing from the oven, run a mini offset spatula around the edges to loosen the cake. While still warm, invert it onto a clean kitchen towel and gently peel off the parchment. Roll the cake tightly with the towel and set aside to cool completely on a wire rack.
- Prepare the Gelatin: In a small bowl, sprinkle gelatin powder over ice cold water. Stir to combine and let it bloom for about 3-5 minutes.
- Mix Black Sesame Spread: In a medium bowl, combine sesame maple black sesame spread with roughly ¼ cup of heavy cream. This adds flavor to your mousse.
- Incorporate Gelatin: Peel the bloomed gelatin from the bowl and add it to the black sesame mixture. Heat it in the microwave for 20-30 seconds, mixing until completely dissolved. Set aside.
- Whip Cream: In another bowl, beat the remaining chilled heavy cream and confectioners sugar to medium peaks.
- Fold Cream into Mousse: Gradually fold the whipped cream into the cooled black sesame mixture in three parts. Use gentle motions to maintain the fluffiness of the cream.
- Spread Mousse on Cake: Once the cake has cooled, carefully unroll it and remove the kitchen towel. Spread a generous layer of black sesame mousse evenly over the surface.
- Roll the Cake: Using your hands, start to gently roll the cake back into a log shape. Keep the seam facing down to prevent it from unwinding. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to help the mousse set.
Storing & Reheating
To store your Matcha Swiss Roll Cake with Black Sesame Mousse, keep it wrapped in plastic wrap in the fridge for up to 3 days. If you’d like to store it longer, you can freeze it for up to 3 months. To reheat, simply let it sit at room temperature for about 30 minutes before serving. The texture remains delightful, although it may soften slightly when thawed. You can rejuvenate flavors by serving it with a dusting of additional matcha powder or a drizzle of maple syrup.
Chef’s Helpful Tips
- Focus on separating eggs while they are cold, but let the whites come to room temperature before whipping for maximum volume.
- If your cake is too thick, take care to fold carefully without overmixing, which can deflate the egg whites.
- Bloom the gelatin properly; if it doesn’t look gelatinous after sitting, take care to stir it in while heating until fully dissolved.
- For the filling, make sure your cream is very cold; this ensures it whips up nicely and holds its structure in the mousse.
- If you’re making the cake ahead of time, you can store the unassembled components separately to maintain freshness.
This Matcha Swiss Roll Cake with Black Sesame Mousse is a treat that invites creativity and joy into the kitchen. While each component plays a vital role, the overall experience of making and sharing this cake is what it’s all about. Experimenting with flavors or adding your own twists can lead to delightful surprises.
If you’re seeking an elegant dessert that’s bound to please, this recipe will certainly charm family and friends alike. It’s not just about the flavors but the memories created while baking. Enjoy every delicious bite!
Recipe FAQs
Can I use a different flavor of mousse?
Absolutely! While the black sesame mousse provides a unique flavor, you can swap it out for a chocolate, vanilla, or even fruit-flavored mousse based on your preferences.
How can I make this cake gluten-free?
To make this recipe gluten-free, substitute an equal amount of gluten-free all-purpose flour for the regular cake flour. Be sure to check for a blend that includes xanthan gum for the best results.
What should I do if my cake breaks while rolling?
If your cake cracks, don’t worry! Just use the mousse filling to cover the cracks as you roll. You can also apply more filling to the ends so that it looks beautifully finished after rolling.
Can I prepare this cake in advance?
Yes, you can! The Matcha Swiss Roll Cake with Black Sesame Mousse can be made a day in advance. Just store it in the refrigerator wrapped tightly in plastic wrap until you’re ready to serve.
PrintMore Desserts & Appetizers Recipes
- 3-Ingredient Flower Shortbread Cookies | Buttery Mother’s Day Gift Cookies
- Strawberry Crunch Cheesecake Brownies
- Death By Chocolate Cake
- Berries & Cream Sheet Cake
- Strawberry Heaven Dessert
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Matcha Swiss Roll Cake with Black Sesame Mousse
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Japanese
Description
This Matcha Swiss Roll Cake with Black Sesame Mousse combines light and fluffy cake with a creamy black sesame filling. Perfect for dessert or a sweet treat, it showcases the wonderful flavors of matcha and sesame, making it a must-try for dessert enthusiasts.
Ingredients
- 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
- 60 g sesame maple black sesame spread
- 454 g heavy cream, very cold, divided
- 30 g confectioners sugar
Instructions
- Preheat the 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 the sifted cake flour, sifted matcha powder, baking powder, and salt. Set aside.
- In a large bowl, whisk the egg yolks, granulated sugar, and milk until the mixture becomes pale in color.
- In another clean bowl, whip the egg whites until medium-stiff peaks form.
- Add the dry flour mixture to the yolk mixture, folding to combine. Gradually fold in the whipped egg whites in three additions until well incorporated.
- Pour the batter into the prepared baking sheet, spreading it evenly with an offset spatula. Bake for 8-10 minutes until the cake springs back when touched.
- Remove from the oven and carefully run a mini offset spatula around the edges to loosen the cake. While it's still warm, invert the cake onto a clean kitchen towel and gently remove the parchment paper. Use the towel to roll the cake into a log and let it cool on a wire rack.
Notes
Ensure the heavy cream is very cold to achieve the best whip.
Be gentle when folding the egg whites into the batter to maintain its fluffiness.
Use a kitchen towel to prevent sticking when rolling the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 252
- Sugar: 12 g
- Sodium: 89 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
