Matcha Swiss Roll Cake Recipes

Steps:

• Start with the filling. Pour the milk into a small saucepan, and sprinkle over the cornstarch, whisk until combined.
• Next, add the honey and sugar stirring continuously over a low heat. When the milk mixture almost starts to boil it will thicken and get a bit lumpy, don't panic! Just keep stirring until it smooths out. Continue to stir the now thick milk mixture over the heat for an additional 1-2 minutes, to cook out the cornstarch flavor.
• Take off the heat and pour into a bowl or shallow dish. Cover the mixture with cling wrap, pushing it all the way to the top of the custard to prevent a film from forming and chill this in the refrigerator until cold.
• 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 becomes thick and fluffy. This will take about 7-10 minutes. If you dribble some of the batter on itself it should hold a "ribbon" shape for 4-5 seconds.
• Once the batter has reached the correct consistency sift over the cake flour, and gently fold the flour in until all combined.
• Heat your oven to 350˚F (175˚C) and butter your baking sheet. Place a piece of parchment paper (a few inches larger than your baking sheet) onto your baking sheet. Using a rubber scraper (or your hand) push out any bubbles.
• Pour the batter into the prepared baking sheet and bake for 8-10 minutes.
• NOTE: You'll know it's done when the cake is slightly risen, turning just a bit golden, and you can smell it. Also, if you gently press your fingertips on the surface of the cake, and no indentations are left, it's done.
• In a clean bowl, whip the heavy cream with electric beaters until it is thick and pretty stiff, little peaks should form when you lift the beaters.
• Grab your chilled custard from the fridge. Add one tsp of vanilla extract. Take the same beaters and whisk your custard, it will look funny at first, but after a few moments it will become nice and smooth.
• Fold the whipped cream into the custard until they are combined.
• Cool your cake for 2-3 minutes on the baking sheet. Lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar.
• Lift the cake with the sides of the parchment onto your table. Flip the cake onto the sugared parchment paper.
• Remove parchment paper from the flipped cake.
• Slather the filling onto your cake.
• Roll it up, using the parchment to help.
• Wrap the whole thing in cling wrap and chill for two hours before slicing.
• Slice into pieces of your desired thickness and serve.
• Enjoy!