Home » cake » Matcha (Green tea) swiss roll – Double rich with chocolate- Bánh cuộn trà xanh

Matcha (Green tea) swiss roll – Double rich with chocolate- Bánh cuộn trà xanh


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No matter what you call it swiss roll, jelly roll or roulade, this cake is just a sponge cake that is rolled with jam or cream filling.

I don’t like matcha (green tea) if it’s served as a drink, unless adding some sweeteners and whipped cream with shaved ice to it.  Nonetheless, matcha is a perfect element for enhancing flavor for cake. The popular mistake for most of the cake makers that use matcha is the very small amount of it added to the cream or the sponge cake. Don’t ever worry about the bitterness of matcha. I really intimidate the bitterness when making this cake: bitterness from green tea, and bitterness from dark chocolate. Voila, this roulade ( I used to like to call rolled cake as roulade, but left the swiss roll as the title’s name of this post because a lot of people like that name) really worths my try. It’s not bitter at all, I promise you!

Ingredients

For the chocolate sponge cake 

– 28 g unsweetened cocoa powder

– 1/6 cup (40g) boiling water

– 1/2 tsp vanilla extract

– 1 tbsp + 1/3 tsp unsalted butter (about 19g)

– 88g sugar

– 4 eggs, seperated whites and yolks

For the cream filling

– 2 tsp matcha powder

– 4/5 cup heavy cream

– 1 tbsp sugar

Method

For the chocolate sponge cake

– Leave 1 tbsp cocoa powder (don’t pack it) in a bowl and set it aside.

– Stir the hot water in the remaining cocoa powder until well blended. Add the butter and stir until the mixture is smooth

– Beat the yolks with half the sugar until yellow pale and fluffy. Add the chocolate mixture and stir until the egg mixture is smooth

– Beat the egg whites in a clean bowl at the lowest speed until it’s frothy, about 30 seconds. Then gradually add sugar and beat the whites until stiff peak ( the whites should be glossy, not dry)

– Add 1/3 beaten egg whites to lighten the egg yolk mixture using a rubber spatula.

– Fold the egg yolk mixture back into the beaten egg white and gently fold until well blended.

– Bake in a jelly roll pan at 350 F for 10 minutes.

– Sift 1 tbsp cocoa powder onto the hot surface of the cake. Gently invert the cake onto a towel and roll the cake.

Assemble

– Beat heavy cream with matcha and sugar until fluffy but not dry

– Unroll the cake and spread the cream filling.

– Gently roll the cake and cover with the plastic film. Refrigerate the swiss roll for at least 3 hours to firm the roll.

– Sift 1 tbsp cocoa powder onto the swiss roll.

– Slice the swiss roll for 1 inch (2.54 cm) thick and serve.

This is my video for making this swiss roll

8 thoughts on “Matcha (Green tea) swiss roll – Double rich with chocolate- Bánh cuộn trà xanh

  1. Hi, I need your help pleeese, I made the sponge cake exactly the way that the recipe says but I couldn’t separate my cake from the baking sheet,so I was unable to assemble it because of that but the cake was delicious,

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