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Matcha White Chocolate Swiss Roll Recipe

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4.5 from 81 reviews

This Matcha White Chocolate Swiss Roll features a light and fluffy matcha-infused sponge cake rolled with a luscious white chocolate cream filling. The combination of earthy matcha and sweet white chocolate creates a delicate and elegant dessert perfect for tea time or special occasions.

Ingredients

Scale

Matcha Sponge Cake

  • 4 egg yolks
  • ¼ cup white sugar
  • 3 tbsp whole milk
  • ¾ cup cake flour
  • 2 tbsp matcha powder
  • 4 egg whites
  • ¼ cup white sugar

White Chocolate Cream Filling

  • ⅓ cup white chocolate
  • 1 cup heavy cream

Instructions

  1. Prepare White Chocolate Cream Filling: Place the white chocolate in a small bowl. In a small saucepan, gently bring the heavy cream to a simmer. Pour the warm cream over the white chocolate and stir continuously until the chocolate is completely melted and the mixture is smooth. Cover and refrigerate for at least 2 hours until the mixture is cold.
  2. Beat the Chilled Cream: Remove the chilled white chocolate mixture from the fridge and beat it with a whisk or mixer until soft peaks form. Set aside while you prepare the cake.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving extra hanging on the sides for easy cake removal.
  4. Separate Eggs: Separate 4 eggs into yolks and whites, placing them in two separate clean bowls.
  5. Make Egg Yolk Mixture: Whisk the egg yolks, then gradually add ¼ cup of white sugar and continue to whisk until the mixture is thickened and pale. Sift together cake flour and matcha powder, then add these along with 3 tablespoons of milk into the yolk mixture. Mix gently until combined.
  6. Whip Egg Whites: Using a mixer, beat the egg whites until foamy. Gradually add ¼ cup sugar while beating, continuing until soft peaks form. The peaks should hold but slightly droop when you lift the whisk.
  7. Fold Egg Whites into Yolk Mixture: Add one-third of the whipped egg whites into the egg yolk mixture and gently fold to lighten the batter. Repeat folding with the remaining egg whites in two more additions until the batter is smooth and no white streaks remain. Avoid overmixing.
  8. Bake the Sponge Cake: Pour the batter into the prepared pan and smooth the surface by tapping the pan on the counter or using a spatula. Bake for 11-12 minutes at 375°F (190°C) until the cake is springy to the touch.
  9. Roll the Cake While Warm: Remove the cake from the oven. Immediately place another piece of parchment paper on top and flip the cake over so the bottom is now on top. Peel off the original parchment paper gently. Place a clean parchment paper on top, flip the cake over again and remove that top parchment paper. While still warm, start rolling the cake with the parchment paper from one end, rolling away from you. Set aside to cool fully in the rolled shape to prevent cracks.
  10. Assemble the Swiss Roll: Once the cake is completely cooled, carefully unroll it. Spread the prepared white chocolate cream filling evenly over the surface, leaving about a ½ inch border around the edges.
  11. Roll and Chill: Roll the cake tightly once again, this time without parchment paper. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to set the filling and shape.
  12. Serve: Before slicing, trim the ends of the roll to reveal the swirl pattern. Using a serrated knife, cut into 6-7 slices. Optionally, dust the slices with powdered sugar or additional matcha powder for garnish.

Notes

  • Rolling the cake while warm is essential to prevent cracking.
  • Ensure the white chocolate cream filling is fully chilled before whipping to get the right texture.
  • You can substitute heavy cream with whipping cream if preferred.
  • Use a serrated knife for clean slices without squishing the roll.
  • Store leftovers tightly wrapped in the refrigerator for up to 3 days.

Keywords: Matcha Swiss Roll, White Chocolate Cake Roll, Japanese Dessert, Matcha Roll Cake

Find it online: https://thedishspot.com/matcha-white-chocolate-swiss-roll-recipe/