It’s natural for the whipped cream to look “loose” (sloppy? The roll cake that your have made seems amazing! , Hi! Sure, that’s smaller, so you will get a thicker spongecake if you use all the batter. You can wrap the swiss roll in a plastic wrap and store in the refrigerator for up to 3 days. Pour the batter into the prepared pan. Add the warm milk and fold in until incorporated. Yeah I’d add vanilla extract for sure. Thanks for your request! In a large bowl, add the egg yolks and break them. Hi Cake face! tried twice making this but not as fluffy as i wanted it to be!!! If I would like to make this Swiss roll, but in vanilla flavour + chopped fruits, what do I replace the matcha with? I’m thinking I’ll likely have to decrease the baking time then. It’s easier to cut when it’s hard, but when you eat, it’s nice to soften a bit… but should be enjoyed slightly chilled. The matcha quality makes a big difference in this Cake color. You can find flavors such as vanilla, cocoa, chocolate, tiramisu, coffee, strawberry, lemon, raspberry, and so on. And never buy a big bag. I chose to roll … Hope you can enlighten me , Hi Lee! By the time I was done with that + folding in the milk, the batter had stopped looking silky and was instead weird and bubbly. Since this recipe uses 2 Tblspoons of matcha powder, wondering what measurement of coffee liquid (granules dissolved in water) I could use as flavoring? Thanks a lot for the amazing recipe! This recipe was based on this cookbook I mentioned in my Note section and it does not use any oil. So good in fact I made it with matcha the very next day! You will need 100% matcha powder. It is one of my favorites food recipes. I’ve been just flipping once … Sigh, Hi Haily! It’s practice though, when you make a lot, you kind of understand when to stop. The problem is my oven, the temperature inside the oven was not the same with the temperature shown on the oven. I baked my first matcha cake roll. Continue to stir the now thick milk mixture over the heat for an additional 1-2 minutes, to cook out the cornstarch flavor. You will need more batter so your roll won’t end up with thin sponge. Very pleased, thank you for your most detailed step by step instructions. Do you know how much this serves?? This is very crucial when to take it out (it’s thin cake, so it’s easily ovebake). Not with this recipe. You can either microwave it (if you have one) for a few minutes or steam it for 20 minutes. I actually followed it to a T but mine turned out to be not as soft and fluffy as yours…. From what you wrote (using whole a lot more of milk), I am wondering if you use a kitchen scale to measure the flour. Hi Mel! Or is there another reason for using cold egg whites? I think this is why some others have had issues with a hard sponge. , Just made this but swapped out hojicha powder instead of matcha. I found the same method before, and I believe the recipe was in grams, so I assume it was somewhere in Europe. It’s easier to roll up the cake when it’s still warm and flexible, so I roll up the cake first and let it cool down. Sous Vide Steak – Japanese Style (Wafu) 和風ステーキ, Daikon and Cucumber Salad with Shio Koji 大根ときゅうりの塩麹和え, Sushi Art Cookbook Giveaway (Worldwide) (Closed), How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ, http://www.finecooking.com/article/jelly-roll-pan-vs-sheet-pan, https://www.justonecookbook.com/japanese-strawberry-shortcake/, https://www.justonecookbook.com/green-tea-chiffon-cake/, https://www.justonecookbook.com/pantry_items/green-tea-powder-matcha/, http://www.kyusuteas.com/te-verde/matcha-gokou-obubu, https://www.justonecookbook.com/steamed-cake/, https://www.justonecookbook.com/how-to-measure-flour/, https://www.amazon.co.jp/dp/B00DI8TNXG/ref=cm_sw_em_r_mt_dp_U_X5CICbER26MMA, https://www.youtube.com/watch?time_continue=4&v=3HMZ5Dt-Qag, https://www.epicurious.com/expert-advice/difference-between-half-sheet-quarter-sheet-pans-cookie-sheets-article, https://www.justonecookbook.com/search/?q=matcha. Thank you for trying this recipe! Maybe trying baking less time? Have a wonderful Christmas in a cabin and I hope you enjoy the roll cake. I used the jelly roll pan. Wearing the oven mitts, flip the baking sheets together (with the cake sandwiched in between). Remove the pan from the oven and drop the pan on your working space once to prevent the cake from shrinkage. Hold both baking sheets and flip the cake over so that brown side is facing up. I can’t tell you how it would work as I’ve never made it with honey and more baking powder with plain flour. I found some of the methods a bit odd. I do have one question, have you ever tried a “No bake” method? Do you any tips to prevent this from happening? If can, how to do it? Also, what is the size of the parchment paper you used in the tutorial? Hi Melissa! Preheat oven to 175C/350F and bake the bread for 20-25 minutes. I am preparing to make this. If you keep matcha for more than a month, it gets oxidized and become yellow-green/brown as well. Hi Sheena! I’ve made this cake a few times already, and it’s always a big hit! First of all, thank you so much for trying this recipe (3 times!). Thanks again, Nami! When folding in the mixture, can we ‘cut through’ the egg yolk and egg white white in slow motion? Thanks! I don’t like the parchment paper becomes too moist while cooling down, but it’s up to you. Gently fold in egg whites with a silicone spatula. I’m assuming you’re not from here since you mentioned most of recipes you know it’s 160-180C. Another great recipe! Thanks, Hi Julie! You can unsubscribe at any time by clicking the link in the footer of our emails. If you check Japanese baking recipes (in Japanese), 99% recipes (Just in case some people use American method…) do this chilling method. Soft matcha chiffon cake filled with matcha whipped cream, this Matcha Roll Cake is every bit delicious. If you look at the matcha powder, you see it has bright green color. I followed your insruction but my roll came out brown on both sides. We hope yours will be great too!. I made several other mistakes but thanks to your instructions, I understand where I went wrong. The size is different and if you use a half sheet cake pan, the batter won’t be enough. if i use conventional oven how hot will the temperature have to be? I have yet to try this recipe but I have a question. The seam side should be on the bottom. Matcha Roll Cake is Matcha flavored sponge cake rolled with Anko (sweet red bean) whipped cream. Preheat a (conventional) oven to 375 ºF (190 ºC). I know where my hot spot is, and often times, my readers come back and tell me they found out the actual temperature is different. I don’t know why my cake is not soft enough. Thank you so much for trying this recipe several times already! Thank you so much for trying this recipe! Drying also can be from the baking time as moisture evaporate. Matcha Roll (Green Tea Swiss Roll) - Popular and refreshing Japanese sponge cake rolled with cream and red bean filling. Thanks! I remember it’s something about science and texture of meringue but I can’t remember quite well… I never used room temp egg whites and creme of tartar before, so I can’t compare it. Hi Alexis! Sorry I wish I could help…. Thanks! Your little girl is so lucky. I’m so happy to hear that. Matcha gives Spanish Bread (a favorite Filipino Bread Snack) a little flavor twist. Scooping the flour with a measuring cup can compact flour and it’s not an accurate amount (I made a video of this: https://www.youtube.com/watch?time_continue=4&v=3HMZ5Dt-Qag). Gently remove the parchment paper attached to the cake. Thank you! Thank you for your kind feedback. In Japan, we always put the egg whites in fridge/freezer until you’re ready to whip. Run the rolling pin a few times on top of the stacked dough so that the two begin to stick together. We wish we can taste it. Happy Baking! It’s always good to check hot spots and actual temperature inside (not always “true” temperature) so you don’t overbake your cake. Egg whites right out of the refrigerator will not whip well.” I also did a quick Google search but was unable to find any Japanese recipes that specifically call for cold egg whites. If you use a convection oven, you need to reduce 25ºF. But, what do you do with the parchment paper? The dimension is mentioned in the recipe. Thank you for trying this recipe! All the results I’ve seen seem to yield a similar result (each one has their own reasons), trying to achieve the same texture and final look. , Delicious! . And I’m not using a convection (fan) mode, it’s a regular convention. Next, when you fold, you try to “cut” the batter (without hesitation), or that’s the motion you want to take, while you rotate the bowl. As I don’t consider myself as a baker, I understand the difficulty in making whipped cream. After I came to the US, I realized that it’s not a common way to beat egg whites here – as American recipes always require ROOM TEMPERATURE egg whites. , Love your recipe and the level of detail you include! Unless you’re very experience baker, my recommendation is to buy sugar and follow the recipe precisely for the first time at least, and then adapt as you like, so you know what went wrong. I’m truly sorry yours didn’t come out well. As in there is no oil used in cake roll for one and sequence of mixing ingredients is different. Hi Sev, Thank you very much for trying this recipe! Yes. Also, if you gently press your fingertips on the surface of the cake, and no indentations are left, it's done. Hi! Can you use coffee instead of milk and see how it goes? Carefully but tightly re-roll the cake. I feel this rolled-up cake has a lot more casual look than a classic round cake, yet it’s still elegant enough that you can bring it to a potluck or serve it at your dinner party to wow your guests. . xoxo. Thank you for your feedback. Did you roll it while it’s warm and flexible? Though you don’t have to decorate your matcha cake roll, it’s one … Baking is science, and unless you really know what each ingredient does… Sugar is necessary in this recipe to make meringue and I don’t know how you could make it with honey. I’m excited to try this recipe. I need to be more courageous with taking things out at the specified time). Easy matcha roll recipe. Thank you very much for your kind feedback! Hi Charlie! (image source). Some people don’t pre-roll, but scores on top of the cake before rolling so it’s easier to roll. I’m so happy yours came out well too! Anyway, thanks for your response! Hi Nami! . Fantastic! Thank you very much for the update! Can I just take out the green tea powder and bake it as a plain whipped cream swiss roll?? If this doesn’t solve, you can increase temperature and shorten the baking time too. Hi Melissa! You might need to remove the spongecake from the oven earlier than mine. The sweet and vegetal taste of matcha makes any dessert taste refreshing, but it shines through especially in this beautiful recipe. Each oven is different, and often times, the oven temperature specified is actually not the exact oven temperature inside the oven. Thank you, thank you so much for sharing! If the powdered matcha wasn’t fully mixed in the whipped cream, the color gets darker as matcha starts to incorporate into the whipped cream (slightly green/white to entirely green color). Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Besides fresh whipped cream for the filling, there is no butter or oil added in the recipe. Refrigerate for at least 2 hours to firm up the cream. I made this today with a slightly different mixing steps. Design by, (90 g; If you're using a cup measurement, please. I did everything right. That said, you can change however you like, but I can’t recommend much to your request as I have never tried. https://www.justonecookbook.com/green-tea-powder-matcha/, If you love matcha, this store is my favorite tea shop: https://ippodotea.com/. Many of you have been asking about this matcha and black sesame variation of swirl bread since I posted my first test on Instagram.I was hoping it would be as easy as subbing in some black sesame spread for the cinnamon sugar, but alas — the spread was delicious but too wet, resulting in too much steam (and, consequently, unsightly gaps) during the baking process. I have a long-standing history with matcha. As I can see on the internet, almost all of the jelly roll pans they sold were flexible (like rubber?) The sweetness of this was absolutely perfect! The egg yolk batter volume is a bit less than the one u showed. Gather all the ingredients. It’s hard to know but you may really want to test your actual baking time by inserting a skier / touching the surface of the cake (until it bounces back). Amazing recipe, by the way! Like a biscuit! The cake turned out fine with the almond milk. My egg size are large, but it looks like your are extra large. Otherwise, it might be due to my poor folding-in skill even though following your instruction and making tips. Hi Cindy, We have never tried this recipe with almond milk or coconut whip cream and don’t know how the outcome will be…sorry. Again, it’s also up to you. When the milk mixture almost starts to boil it will thicken and get a bit lumpy, don't panic! As an Amazon Associate I earn from qualifying purchases. If you use your baking pan, the cake will be more flat. Hi Nami, What a great recipe to try, but before I try it for the first time, I still wonder what exact size is the jelly roll pan you used in centimeters. The recipe was adapted from this Japanese cookbook. My family is always looking forward to dishes I make from them! Just a note, though, I found that the cake was a bit thinner than my taste, and I wish it was slightly thicker. Thank you for all your detailed recipes and detailed but short videos! Hi Wendy! As in I try and try and try to like it and really haven’t had too much success over the years. , Thank you Nami! Fluffy sponge cake rolled up with fresh matcha cream in the middle, this Matcha Swiss Roll will be an instant favorite this holiday season! My daughter is into Matcha at the moment, so addicted to it. can I do this sweet with chocolate or lemon..? I’d like to make the original version of this without matcha. Hello! Do you have any more swissroll or sponge cake recipe that’s light and fluffy? I had not made with chocolate (cacao powder) before, but usually when you make with cacao powder, you subtract the dry ingredient flour. Thank you for trying this recipe. Please let us know how it goes if you try it. If you have a soft spot for anything matcha (green tea), I am pretty sure you’re going to be as obsessed with this cake as I am. You can cut thin or cut into rounds and cut in half… It’s harder to cut into thin rounds. I always recommend to find hot spots and exact oven temperature by placing the thermometer inside the oven to check. You’re supposed to mix just enough to incorporate. Would you have any idea of that substitution? Bake for 10-12 minutes, or until an inserted toothpick comes out clean and top of cake springs back when touched. Fold the whipped cream into the custard until they are combined. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Hi nami. Do you know if it’s possible to freeze the cake once it’s rolled with the cream inside and then thaw it later or that would ruin the texture? Cover with a wet towel and leave to rise for about 1 hour until doubled in bulk. I put half the amount of sugar in the biscuit and filled it with a different cream because I had mascarpone cheese that I wanted to use. On top of it taking forever to mix the flour into the meringue until just incorporated (I’m an experienced chiffon baker and know when to stop – just that in this case, it was hard to incorporate it at all). I chose the Biscuit method this time. I always look forward to Sundays, maybe because I would have “starved” to enjoy my brunch better. A little tip: Spread slightly less amount of filling toward the last ⅓ of cake as the cream will pile up toward the end when rolling up. Hi Amanda! I want to try this recipe out however I don’t have any sugar at home. When you lift the whisk into the air with some of the mixture on it, the mixture should fall back into the bowl in ribbons, which slowly disappear back into the mixture. I wrote the size in Step 1 of my instructions (as many people skip blog post and go straight to the recipe). I think either way works. So happy to hear you like matcha sweets! Appreciate your reply! But I have never poured the cake to a 9-inch cake pan so I don’t know if the volume would be enough… If you decide to try, keep us posted! . . Hi Nami, this looks absolutely delish! Hi Weini! Because it’s a thin cake, it’s best to avoid baking slowly; otherwise the cake will be dry. http://www.kyusuteas.com/te-verde/matcha-gokou-obubu, Hi Ruth! We currently don’t have the recipe on the site. This cake recipe was so delicious! My oven was set at 180C all the while. Ahhh this package uses Japanese BUT it’s very strange Japanese sentences. Or should I just double it? Matcha roll cake tasted great, but it cracked and fell to pieces when I tried to roll it. I made it today for my little girl who is crazy about Matcha. With a fan, you have to reduce the temperature by -25F and it will dry out the food fast. Just keep stirring until it smooths out. I’m so happy to hear your mom enjoyed this recipe! Thank you for using my recipes! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Once the cake is rolled up, transfer to a wire rack. Hope this helps! I know you used a 38cm x 25cm pan, however, I only have a 39cm x 29cm pan at home. Hi Win! It is now chilling in the fridge. Clearly, there is fault to this recipe which I will make another attempt unless with the addition of oil. Looking at my video (https://youtu.be/27ol1zZJyPQ?t=257) how much drier yours was? Take one piece of rolled-out matcha dough and put on top of a rolled-out white dough. Thank you. The crack can be due to overbaking, or heat source being too close, or oven temperature (it’s good to know hot spots in the oven and see if your oven temp is exactly same as what it says – often it’s not). . Oh my word! I made it! Pour the batter into the prepared baking sheet and bake for 8-10 minutes. I am so sorry for my late response. So if you have it slightly smaller, that still works too! I’ve never made this cake with a pressure cooker or stovetop, but I do have a stovetop steamed cake recipe. Heat your oven to 350˚F (175˚C) and butter your baking sheet. Hi Thao! The way to do this is to first run the spatula (or whisk) around the side, then along the base of the bowl. My first thought is if it was over-baked? I would do the same, reduce the temp to 180 or take out from the oven earlier at 190C. Hmm… do you think it’s possibly overmixing? The soft spongy texture is relying on the big volume of eggs. Hi Dee! Matcha needs to be used within 3-4 weeks otherwise it will be oxide and the color will turn to yellow greenish color. Set the cake atop the dough and roll up from a short side. does halving the amount of sugar affect the dryness of the cake? Classic Japanese roll cakes are very similar to western Swiss rolls. Yeah I am aware of the difference in methods. I’ve seen theRepublic of Tea Matcha powder but you’re right, it’s missing the vibrant green color (which is one of the factors for better matcha quality). Look at this link. Try to find better quality matcha to make it. Thank you Nami-san, Thanks, just in case I don’t get the notification from facebook, you can always email me so I won’t miss your response. If what you describe is not from burning, then it’s simply the quality of matcha powder you used. The nuttiness of the black sesame paste on the inside pairs well with the earthy matcha and is wonderful enjoyed with a cup of tea or latte. Check your email to confirm your subscription. You mentioned that your batter is not enough, did you use a jelly roll cake pan, or half sheet? By Victoria August 5, 2012 November 28th, 2019 No Comments. Thank you so much for putting the effort! I added gelatin so the icing can last longer in hot weather. Is there a reason why the dry ingredients are sifted 3 times? Do I simply swap out the matcha powder and replace it with vanilla essence? When I brought this matcha roll cake to my friend’s house, she served the cake with red bean ice cream and it was wonderful! I use (American) large eggs, which is roughly 50g (47-52 g). A lot of matcha that you can purchase online labeled as “matcha” but it is often very low grade (hence it’s cheaper) and it has yellow-green dull color to start. Hi Vicky! My matcha is about $9-10 for 1 oz, yet it still has nice bright green color when you open. I’m so happy to hear you enjoyed it. Thanks, Hi Mary! I mean loved it! Hello Joelle! Easy recipes and cooking hacks right to your inbox. Remove the baking sheet and place the cake on the working surface. I doubt if u over mix the egg yolk? Yup..because i didn’t use matcha, I added 2 more tbsp of cake flour, just like Joyce’s comment (from the comments above). Strong Matcha Milk Anpan Hey everyone, it’s Drew, welcome to our recipe site. I’m not very good at adjusting the recipe for a different size pan (except for my chiffon cake recipes, where I made the calculation). Hope you enjoy the recipe! Delicious and less sweeter than western cake. After mixing one third of the beaten egg whites into the egg yolks, I mixed the dry ingredients in. Hi Zarie! Does chilling the cake roll dry it out further? It was a bit dry, had no cracks whatsoever, rather good. I’m not too sure. Using the dough … I think it’s due to avoid over-mixing which result in drier and dense mixture. I originally want to create more of a swirl effect, like I did with my matcha chocolate bread roll, but when … Can I use my 10x10x1 cake pan for this instead of the 10×15? In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder (optional), matcha powder, and salt. In cake roll, dry ingredients at the end whilst in chiffon, flour is added to yolks. Thank you for your feedback! Hi Nami, thank you for spending the time to document every step of your baking.. must not have been easy. It still had surface cracks, not that deep though. I really appreciated! I am also going to only use one egg so how should I edit the proportion so it can come out with the good texture? And stiff peaks – handheld mixer like the one I used in this recipe takes much longer time than a stand mixer (but easier to stop and check the condition). Transfer it to your serving dish. However the sponge is quite dry and hard. We are so happy to hear this recipe worked very well for your oven!. Hi Regina! As you explained in supporting your analogy of big volume egg in achieving a spongy texture, I personally disagree with this. Hello! Is it possible to substitute the whole milk for soy milk? Hi Alexis! Matcha Red Bean Roll at 85°C Bakery Cafe "Okay, let's just say I love bakeries, but this place.. never failed to make me happy! The truth I have to admit that I have very little knowledge about tea, so I wanted to ask: in the link below appears a picture of ceremonial tea sold where I live, in my opinion is very yellow, what do you think? Hi Silvia, Thank you very much for trying this recipe and for your kind feedback! A couple things about the usage of papers in this process – I didn’t line my jelly roll pan with parchment paper because I struggled for 10 minutes trying to fold and tweak stubborn paper to fit nicely into the pan to no avail. He’s never had it before and doesn’t like very sweet desserts anyway. Hi TF! Roll cakes sold at a convenience store (image source). The store offers it: “It is a tea of ceremonial grade, it is made with a variety of tea plant called Gokou, which makes a matcha more creamy than normal. So it will not dry out your fabulous cake! Kerokerokeroppi matcha bread roll. I feel like someone commented here or emailed me that it worked well with just swapping with cocoa powder… I haven’t tried it myself so please give it a try to test. In the stand mixer bowl, combine salt, sugar, bread flour, green tea powder and instant yeast. I haven’t tried it, but it should be very delicious! In a standing mixer bowl, add in flour, salt, milk powder, melted butter … Thank you so much for this recipe. Wrap the whole thing in cling wrap and chill for two hours before slicing. and I agree, it’s not high quality (as this company may claim). Just maded it, the swiss roll is so delicious! Although my matcha powder is not the finest quality (that would be SUPER expensive), it is pretty decent even for drinking. Would love to try it as a coffee swiss roll as well. Yes I rolled it while warm but I think I over baked it a little bit. But anyway, thank you for your tip on freezing for <8 minutes! I’m so so happy to hear you liked this recipe! It reminded me of my tasting stage of this recipe (and my family said no more swiss roll for a while. It came out perfect, it’s “resting” in the fridge now but I couldn’t resist tasting a bit……. We hope this helps! Thank you for your well wishes, I hope you have a happy holiday with your family. Hi Nami, thank you for this great recipe which I find it relatively easy to follow. We added to Nami’s list!. Recommendation, Match swiss roll recipes, over mixing the batter into the egg yolk mixture until incorporated the... Was wonderful and my American large egg works too from being cold the. 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Mixture evenly over the years with 2 t cocoa powder and replace it honey., there is a simple thing to correct for my little girl who is crazy about matcha was wondering. Not to double the recipe goes phenomenally with a glass of delicious whole milk for soy milk on )! Lumpy and sticky dough, the quality of matcha 33 more easy and simple recipes skip blog post and straight!, so it will break if it ’ s cooled down already that oven indicates would be SUPER expensive much! Tablespoons matcha powder over a sheet of parchment beside your cake! ) fell pieces. Be oxide and the color of matcha wonderful Christmas in a range flavors.