One day I was super bored, sitting at home, and was like…”let’s make something!”. Swiss rolls are one of my mom’s favorite desserts, and I just happened to have all the ingredients, so I thought I’d make one for her.
For the sponge cake, I had to go with a matcha flavor. Anyone who knows me, knows that matcha is my signature flavor.
To achieve that perfect sponge texture, it’s important to whisk the eggs until they triple in size. If your cake is too firm, it will just crumble (or break) when you try to roll it. You also want to make sure you roll the cake while it’s still warm. That way, when it cools, it will stay in a nice spiralling roll shape.
When making the cream, you only need a few tablespoons of powdered sugar. I didn’t want to add too much sugar because of the coconut cream’s natural sweetness as well as the sugar in the red bean paste. I also don’t have a huge sweet tooth, so this dessert is perfect for me!
Keep your cream in your roll, not the floor,
Your favorite alternative chefs, K & T
Matcha Swiss Roll
Ingredients
Cake
- 4 eggs room temperature
- ¾ cup sugar
- ¾ cup gluten free all purpose flour
- 2 tbsp matcha
- ½ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
Red Bean Cream
- 1 can coconut milk chill to separate the cream
- 3 tbsp powdered sugar
- ⅓ cup red bean paste
Powdered sugar and matcha for dusting
Instructions
Cake
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Preheat oven to 350 degrees and line a 10” x 15” baking tray with parchment paper.
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In a stand mixer, whisk together the eggs and sugar until the volume has tripled and the eggs are nice and fluffy.
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Sift together gluten free flour, matcha, baking soda, baking powder, and salt. Fold the ingredients into the egg mixture until well incorporated and no clumps remain.
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Pour mixture onto the baking tray and bake for 12 – 14 minutes.
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Remove from oven and let cake sit for 2 minutes in the tray.
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While the cake is resting, cut a new piece of parchment paper that is the same size as the cake. Sift powdered sugar onto the parchment paper.
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Flip your sponge cake onto your sifted powdered sugar and then remove the old parchment paper. Roll cake tightly and let cool.
Filling
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While waiting for the cake to cool some more, spoon the coconut cream off the top of the can, and place into a mixing bowl.
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Whisk in a stand mixer (or with a hand mixeuntil it gets a little fluffy, then sift in powdered sugar and whisk some more.
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Finally, whisk in the red bean paste.
Assembly
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Gently unroll your cake and spread an even layer of your cream on top.
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Now gently reroll your cake and place it in the fridge to chill.
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Sift more powdered sugar on top before serving. Enjoy!