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

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
60 g sesame maple black sesame spread
454 g heavy cream, very cold, divided
30 g confectioners sugar

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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