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Matcha Roll (Green Tea Swiss Roll)
May 2nd, 2012Recipes, Baking Recipes, Recipes, Japanese Recipes, Recipes39 Comments
After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy!
Contributor: Ho Siew Loon
I am finally back after a very long break. Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking. I love Japanese pastries and cakes and it is simply irresistible. It is just so perfect and delicate. One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan.
After some trial and error, I finally get the Matcha Roll recipe that I love. And I wanted to share it with the readers on Rasa Malaysia. Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is gone the very moment you slice it for serving.
(Click Page 2 for the Matcha Roll Recipe)
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I like matcha and red beans and this swiss roll looks yummy :)
There is no matcha powder in the ingredient…
Thanks for catching it. I have amended the recipe. Thanks
Is there no green tea flavour at all?
Oh yes! Very nice and just right too!
This recipe had me at hello.
Hi Siew Loon,
Your recipe says to “Whip the cream with sugar until creamy and thick. Keep in the refrigerator to chill.” Did you use a mixer to whip the cream & sugar or a whisk? Also, is whipping cream the same as heavy whipping cream?
Sorry, I’m a newbie to baking.
Thanks.
Yes I did use a mixer to whip. I use the normal whipping cream but understand that there is Double whipping cream as well. Either one is fine.
You can use either mixer or by hand. Yes, whipping cream is heavy whipping cream.
Oh my…this sure does take me back down memory lane when my parents used to buy me these treats from the local Asian market. I can’t wait to try this out!
will try this one soon, thank you
Hi
Could you pls be kind enough to give me in grams for 1/4cup sugar and 1/2 cup cake flour. Also where can I get matcha powder in Singapore. Thanks for your help
This looks amazing! I’m kind of intimidated to try and do a swiss roll on my own, but perhaps one day…one day.
Excellent recipe! I turned it into green tea tiramisu. We all love it so much! Your recipes are very reliable and the best thing is they come in small portions, perfect for small family. Thank you!
Cp Choong Siew Loon’s baking recipes are always great. Try it soon. :)
Where can I find matcha powder in Australia? Any ideas?
Sorry but I don’t know but Japanese store will have it.
Could you please share with me in grams for ?
1/4 cup fine sugar
1/2 cup cake
1/2 cups whipping cream
Thank you.
We don’t have the grams measurement. Please buy a US measuring cups for this recipe.
If you google, you will get all the answers.
Hi Bee!
Yummy. I can’t wait to try this recipe out. Anyway, I noticed under the ingredients for cake, it said 1/4 cup of sugars but on the instructions, it said add 1/2 of sugars. Do you mean 1/2 of 1/4 cup of sugars?
Thanks!
Yes, you take half of the 1/4cup sugar.
I wanted to know if I have to put cornstarch to make it more soft, will it crack when I roll it because I tried another recipe, and it cracked.
I did not put and it is perfectly fine.
I tried the recipe and its good! Just that mine crack badly when I rolled it. Any tips?
Try rolling the cake up when it is still hot. Leave it aside for 3 minutes. Open it up, put the filling and roll it again.
I wanted to know after I mixed the melted butter into the flour mixture it turns lumpy like flour lumps, I fold this in the batter, and the batter has lumps of flour in it? How do I fix that?
You have to gently stir it until it is well combined.
Hi I’m just wondering if I can use the mexican canned red bean for the filling
Not sure is that sweetened and mashed?
i think so.. i can’t find the canned red bean filling in the asian store here. will the roll still taste good without it?
You will need it for the best result.
Dear Siew Loon,
I loved swiss rolls and chiffon cakes. Made many variations of chiffon cakes using your recipe earlier on with no problem (green tea, choc, orange, pandan, yuzu).
HOWEVER, I have problem with this recipe because it is American (SIGH!). Would you know if “cake flour” = self raising or plain? And I only have British cups, so the measurements are all out of wank. So my swiss roll, turned out very far from what you have there in your photo. :P
For everyone who is doubting to make this because they don’t know how much an American measuring cup is… I looked up the answer.
As a measure of volume for liquids, a cup = 8 fluid ounces = a half-pint = 237 mililitres.
As a measure of weight for dry goods, a cup = 8 ounces = a half-pound = 225 grammes.
I hope this helps. This recipe looks great btw. I’m going to try it soon! Thanks!
May I know where can I get matcha powder? I can’t find it in my local asian market.
Japanese market or online.
Does the cake have to be cooled before it can be assembled?
Can I substitute with all purpose flour??i can’t find cake flour in my country???
What kind of pan should i use and how do i prepeare it?