Matcha Jasmine Swiss Rolls Recipe

Table of Contents

Chef notes

Swiss rolls of all flavors are a staple at Chinese bakeries. I appreciate this model for the reason that it celebrates the use of high-excellent tea in baking.

Method suggestion: When infusing the cream with jasmine tea, you want to simmer the product very gently. You do not want to lessen the cream mainly because it won’t make for a quite fluffy and ethereal whipped product. Soon after assembling the Swiss roll, make positive to properly chill it and then lower with a sharp serrated knife for thoroughly clean cuts.

Swap selection: Instead of jasmine tea, you can experiment with early grey or any other substantial-excellent free-leaf tea for the infused whipped product.


For jasmine whipped cream:


In a small saucepan, mix the cream and tea leaves. Provide to a simmer over minimal warmth and gently simmer for 5 minutes. Switch off the heat, go over with a lid and permit the tea to steep for 15 minutes.


Pressure the product into a bowl and discard the tea leaves. Deal with the product and refrigerate right up until chilled, at minimum 2 several hours or up to 3 times.


In the bowl of an electric powered mixer fitted with the whisk attachment, beat the chilled product, sugar and salt on medium pace to kind medium-stiff peaks, 3 to 4 minutes. Retail outlet the whipped cream in the fridge until finally ready to assemble the Swiss roll.

For the matcha sponge cake:


Preheat the oven to 350 F and line a big, rimmed baking sheet (50 % sheet pan) with parchment paper.


In a medium bowl, whisk to combine the cake flour, matcha powder, cornstarch, baking powder and salt.


Position the egg whites in the bowl of an electric mixer equipped with the whisk attachment. Area the egg yolks in a separate significant mixing bowl. Whisk the egg whites on medium speed till foamy, 1 to 2 minutes. Add 1/4 cup of the sugar and the cream of tartar, improve the pace to medium-superior, and whisk until finally stiff peaks kind, 5 to 7 minutes.


To the yolks, increase the remaining 1/4 cup sugar, the canola oil and vanilla. Vigorously whisk till pale and sleek, about 3 minutes. Making use of a flexible spatula, scoop 1 cup egg white combination and fold into the egg yolk mixture until entirely incorporated. Fold the remaining egg white mixture into the yolk combination in a few additions, alternating every single addition with 50 % the flour combination and achieving to the bottom and about the sides of the bowl as you fold so that no traces of flour stay. Consider care not to deflate the beaten egg whites too a great deal as you fold.


Transfer the batter to the prepared baking sheet and sleek the top working with an offset spatula. Make guaranteed the batter is even and reaches the edges of the sheet. Bake right until the center is set and the top rated is lightly golden-brown, 10 to 12 minutes.


Transfer the baking sheet to a wire cooling rack and allow for the cake to great for 10 minutes. Run an offset spatula all around the edges of the pan to support release the cake. Starting up from just one small aspect, cautiously roll up the cake into a log, utilizing the parchment paper to aid you. At the time rolled, make it possible for the cake to awesome for 10 a lot more minutes. Unroll the cake and permit it to great fully. A pretty slim layer of cake may adhere to the parchment paper, but that is normal.

To assemble:

Unfold the whipped product on the cake in an even layer, and commencing from a shorter side, cautiously and tightly roll up the cake. Set the cake seam-side down and wrap in parchment paper or plastic wrap. Chill in the fridge for at least 1 hour, or up to overnight, to established. Slice with a sharp knife and serve.

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