Green tea Swiss roll recipe

I got to admit that I'm a really stubborn person. In my previous post about the chocolate Swiss roll, I was convinced that a single sponge cake recipe can't be used for making other types/shapes of sponge cake such as a Swiss roll. However, I later baked a green tea Swiss roll using my green tea Hokkaido cupcakes recipe as an experiment. And of course, it proved that the theory is correct! Well, the Swiss roll wasn't unedible. However, it's definitely not the right texture for a Swiss roll. Unlike the light and moist green tea Hokkaido cupcakes, the Swiss roll was dense and dry. The only plus point was that it was very easy to roll as it never cracks! LOL.

Therefore, I decided to bake a good green tea Swiss roll after that. This time, I followed the recipe from Kitchen Tigress as the previous chocolate Swiss roll turned out really well. As expected, the result was excellent. The green tea Swiss roll was really moist and soft. Two thumbs up! :)

Recipe: 

The sponge cake

(Original recipe asked for 13”x10”, I used a 37x25cm cake pan which resulted in a thinner cake)

60 g egg yolks

20 g castor sugar

30 g corn oil

1 tablespoon green tea powder mixed with 4 teaspoons of hot water (about 20g) just enough to dissolve the green tea powder into thick green tea mixture. Let it cool before using.

30 g cake flour

140 g egg whites

1/8 tsp cream of tartar

40 g castor sugar

1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.

2. Add corn oil and whisk to combine.

3. Add green tea mixture and stir thoroughly.

4. Sift in cake flour and mix well. Leave the batter aside.

5. Beat the egg white in a mixing bowl.

6. Add cream of tartar as soon as the beaten egg white starts to foam.

7. Gradually add in the sugar when the egg white starts to thicken. Beat until firm peak stage.

8. Loosen the egg yolk mixture by slowly stirring the mixture from the bottom of the mixing bowl using a whisk.

9. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined.

10. Grease the cake pan and line cake pan with parchment paper. The length of the parchment paper should be the same length of the cake pan but the width should be slightly longer so that the batter would directly contact with only 2 sides of the cake pan. Example: use a 12”x12” parchment paper on a 12”x10” cake pan.

11. Pour batter onto the cake pan and spread the batter evenly. Lightly bang the cake pan on the table top twice to release the air bubbles.

12. Bake on the middle shelf in a pre-heated oven at 200c for about 10 minutes.

13. Remove the cake from the oven; lightly bang the cake pan on the table top a few times.

14. Unmould the cake and let it cool on a wire rack with the parchment paper peeled from the sides of the cake but still intact with the bottom of the cake.

Green tea whipped cream:

150ml whipping cream

1 tablespoon sugar

1 teaspoon green tea powder

A few drops of vanilla extract

Note: adjust the amount of sugar and green tea powder according to taste.

1. Pour whipping cream onto a chilled mixing bowl over a bowl of ice water. Add in sugar and vanilla extract. Beat until the cream is at soft peak stage.

2. Add in green tea powder and beat until stiff. You can always adjust the sugar and green tea powder from time to time.

To assemble the cake:

1. Gently remove the parchment paper that was attached to the cake after baking. Place the cake on a clean sheet of parchment paper.

2. Spread the green tea whipped cream evenly on the cake.

3. Gently roll the cake with the parchment paper.

4. Chill the cake in the fridge with the parchment paper until the filling is set.

5. Cut and serve.