Gluten Free Matcha Swiss Roll. A matcha sponge cake rolled around chocolate chip filled sweetened cream and topped with rich chocolate ganache. If you're looking for a holiday dessert that's just a little different, I have a suggestion – Gluten Free Matcha Chocolate Swiss Roll Cake. Fluffy sponge cake rolled up with fresh matcha cream in the middle, this Matcha Swiss Roll will be an instant favorite this holiday season!
Next, make the cake by combining the sugar, honey, matcha powder, and eggs in a large bowl. Mix until it almost triples in size, is lighter in color, and Remove parchment paper from the flipped cake. Slather the filling onto your cake. You can have Gluten Free Matcha Swiss Roll using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Gluten Free Matcha Swiss Roll
- It’s 2 of egg yolks.
- Prepare 25 g of sugar for egg yolk.
- You need 2 of egg whites.
- Prepare 25 g of sugar for egg white.
- You need 15 g of sarrasin.
- You need 1 tbsp of corn starch.
- You need 2 tsp of matcha or green tea powder.
- It’s 2 tbsp of milk.
- You need 1 pinch of sugar for matcha.
- You need 16 g of unsalted butter.
- Prepare 125 ml of cream.
- It’s 1 tsp of sugar for the cream.
Roll it up, using the parchment to help. Wrap the whole thing in cling. The Matcha Swiss Roll made with this recipe is soft and moist, the cake is spongy and easy to roll up. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a.
Gluten Free Matcha Swiss Roll instructions
- Preheat an oven to 190 degrees. Line a baking tin with baking parchment 15cm x 20cm. Add a pinch of sugar to the matcha powder and mix well. Sift the sarrasin and corn starch together. Warm the milk and the butter together in a small bowl, then add to the matcha little by little. Mix until the matcha power is well dissolved. Set a side..
- Beat the egg yolk and 25g sugar with whisk in a big bowl until the colour changes to white and it it becomes fluffy. Set a side. Beat the egg white with a whisk until soft peaks form, then add the sugar a third at a time. Whisk to a thick foam..
- Add 1/3 of an egg white to the egg yolk, mix with a whisk. Then change to a spatula, add another 1/3 of egg white, then the final 1/3. When it's almost mixed, add the sifted sarrasin and starch mix. Try not to make a any lumps. Then add the matcha milk and butter mix. Mix well (about 60 times). Pour into the cake tin, and bake for 13 minutes..
- Check the sponge with a toothpick: if it doens't stick, it's ready to take out of the oven. Put the sponge onto the cake cooling grid for 2 minutes, then turn it over for 2 minutes. Repeat, then keep it under cover until use..
- Add the sugar to the cream and whisk into soft peaks. Spread the cream evenly over the sponge, then roll it to make your Swiss roll. Then warp with food cling film. Keep it in a refrigerator for at least 2 hours before serving..
Hurricane Swiss Roll is essentially a swiss roll that swirls layer that looks like a hurricane and hence the name. It is very popular in Indonesia. I like to add some Green Food Coloring (to taste) to. Swiss roll is one of many popular cakes in our family. Rolling the cake is also a challenge.
