Matcha Swiss Roll Cake with Black Sesame Mousse is an exquisite dessert that delights the senses. With its vibrant green matcha and rich black sesame flavors, this cake offers both visual appeal and a unique taste experience. The soft, airy texture of the sponge cake complements the velvety mousse, making it a luxurious treat perfect for any occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Matcha Swiss Roll Cake with Black Sesame Mousse

Matcha Swiss Roll Cake with Black Sesame Mousse

I remember the first time I tried making a Swiss roll cake, feeling a mix of excitement and anxiety as I rolled it up, hoping it wouldn’t crack. This recipe not only turned out beautifully but also filled my kitchen with the comforting scent of freshly baked cake. Whether you’re hosting a gathering or simply indulging in a sweet craving, this Matcha Swiss Roll Cake with Black Sesame Mousse is sure to impress your family and friends.

Why You’ll Love This Recipe

Simple & Quick: Takes just about 35-40 minutes to make, plus chilling time.
Irresistible Flavor: The earthy matcha paired with the nutty black sesame creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: Its delicate green and creamy black colors make it look absolutely stunning on any dessert table.
Flexible Serving: Perfect for tea parties, picnics, or as a unique dessert after dinner.
Diet-Friendly Options: Can be adapted for gluten-free diets with the right flour substitute.

Ingredients You’ll Need

120 g cake flour: This light flour gives the Swiss roll its delicate structure; you can substitute with gluten-free flour if needed.
15 g matcha powder: High-quality culinary grade matcha adds a vibrant green color and rich flavor; avoid baking-grade matcha to ensure taste.
1 teaspoon baking powder: Helps the cake rise, giving it a fluffy texture.
¼ teaspoon kosher salt: Balances the sweetness and enhances the flavors.
5 large eggs, separated: You’ll need both yolks for richness and whites for aeration; ensure they’re at room temperature for best results.
150 g granulated sugar: Sweetens the batter; consider coconut sugar for a lower glycemic option.
55 g milk: Whole or 2% milk adds moisture; substitute with any non-dairy milk if needed.
1 tablespoon ice cold water: Helps the batter’s consistency; ice cold is key to maintaining volume.
1 teaspoon gelatin powder: Stabilizes the mousse; for a vegetarian option, use agar-agar instead.
60 g sesame maple black sesame spread: Offers a rich, nutty flavor; you can make your own black sesame paste or find it in health food stores.
454 g heavy cream (2 cups), very cold, divided: Chilled cream whips up beautifully, creating a fluffy mousse; use non-dairy cream for a vegan alternative.
30 g confectioners sugar: Sweetens the whipped cream to balance the earthy flavors of the matcha and sesame.

How to Make Matcha Swiss Roll Cake with Black Sesame Mousse

Preheat & Prepare: Set the oven to 400°F and line a 15×10-inch jelly roll pan with parchment paper or a silpat mat.
Mix Dry Ingredients: In a small bowl, whisk together 120 g cake flour, 15 g matcha powder, 1 teaspoon baking powder, and ¼ teaspoon kosher salt until well-combined. Set aside.
Whisk Egg Yolks: In a large bowl, whisk together 5 large egg yolks, 150 g granulated sugar, and 55 g milk until the mixture turns pale and creamy.
Whip Egg Whites: In another clean bowl, whip the egg whites until medium-stiff peaks form; this is crucial for a light and airy cake.
Combine Mixtures: Fold the dry flour mixture into the yolk mixture gently. Add whipped egg whites in three additions, being careful not to deflate them.
Spread Batter: Pour the batter onto the prepared baking sheet, spreading it into an even layer with an offset spatula. Bake for 8-10 minutes until the cake springs back when touched.
Roll the Cake: Once done, run a mini offset spatula around the edges of the pan to loosen the cake. Invert it onto a clean kitchen towel, gently removing the parchment. Roll the cake into a log shape using the towel, then let it cool on a wire rack.
Bloom Gelatin: In a small bowl, sprinkle 1 teaspoon gelatin powder over 1 tablespoon of ice cold water and let it sit for 3-5 minutes to bloom.
Mix Black Sesame: In a medium bowl, combine 60 g sesame maple black sesame spread with about ¼ cup of heavy cream until smooth.
Melt Gelatin: Heat the bloomed gelatin in the microwave for 20-30 seconds, stirring until fully melted. Add this to the black sesame mixture, ensuring it is well combined.
Whip Cream: In another bowl, beat the remaining 454 g heavy cream and 30 g confectioners sugar until medium peaks form.
Fold in the Cream: Gently fold the whipped cream into the cooled black sesame mixture in three additions, ensuring it maintains its light texture.
Unroll & Fill: Once the cake is cool, carefully unroll it and remove the kitchen towel. Spread a generous layer of black sesame mousse over the cake.
Roll & Chill: Using your hands, gently roll the cake back into a log, placing the seam side down. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes to let the mousse set.

Storing & Reheating

Store any leftover Matcha Swiss Roll Cake with Black Sesame Mousse in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cake for up to 3 months. To refresh, simply thaw it in the fridge overnight before serving. Keep in mind that while the flavor remains delicious, the texture may change slightly after freezing.

Chef’s Helpful Tips

Ensure your eggs are at room temperature to help with volume while whipping.
Avoid over-mixing the batter, especially after adding the whipped egg whites; this keeps the cake light and fluffy.
If your cake cracks while rolling, don’t fret! Simply cover it with the mousse, and it will look beautiful when served.
Make the black sesame mousse a day ahead for enhanced flavor and easier assembly.
If you’re feeling adventurous, add a swirl of chocolate ganache on top for a delightful contrast!

The flavors in the Matcha Swiss Roll Cake with Black Sesame Mousse are a beautiful marriage of earthiness and sweetness, creating something truly captivating. Each bite invites you to indulge a little more, encouraging experimentation, whether with flavors or decorations. The combination of textures makes it a dessert that’s both fun to make and even more delightful to share, so please, dive into this sweet adventure!

Recipe FAQs

Can I replace matcha powder with something else?

Absolutely! While matcha provides a unique flavor and vibrant color, you can use green tea powder for a milder taste. However, the final product will differ in flavor and appearance.

How do I know when my cake is done baking?

Look for a cake that springs back when gently pressed in the center and has a light golden color on the edges. A toothpick inserted in the center should come out clean.

How can I prevent my Swiss roll from cracking?

To avoid cracks, ensure you don’t overbake the cake; it should remain soft and springy. When rolling, do it while the cake is still warm, and be gentle!

Can I use a different filling for the roll?

Of course! Feel free to get creative with your fillings, whether that’s a fruit preserve, whipped cream, or even a flavored mousse. Just keep in mind the texture, aiming for something that complements the soft cake.

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Matcha Swiss Roll Cake with Black Sesame Mousse

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Author: Anna
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 10 servings 1x
Category: Desserts
Method: Baking
Cuisine: Japanese

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Description

This Matcha Swiss Roll Cake with Black Sesame Mousse pairs unique flavors that create an irresistible dessert. With a stunning matcha sponge and creamy black sesame mousse, it’s perfect for impressing guests at any gathering. Simple to prepare, this treats brings a delightful twist to your dessert table.

Ingredients

Scale

120 g cake flour
15 g matcha powder
1 teaspoon baking powder
¼ teaspoon kosher salt
5 large eggs, separated
150 g granulated sugar
55 g milk, whole or 2% reduced fat
1 tablespoon ice cold water
1 teaspoon gelatin powder
60 g sesame maple black sesame spread
454 g heavy cream, very cold, divided
30 g confectioners sugar

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Instructions

Preheat the oven to 400°F and line a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat.
In a small bowl, combine the sifted cake flour, matcha powder, baking powder, and salt. Set aside.
In a large bowl, whisk the egg yolks, granulated sugar, and milk together until the mixture is pale in color.
In a separate clean bowl, whip the egg whites to medium-stiff peaks.
Gently fold the dry flour mixture into the yolk mixture, followed by the whipped egg whites in three additions until incorporated.
Pour the batter into the prepared baking sheet and spread it evenly with an offset spatula. Bake for 8-10 minutes until the cake springs back when touched. After baking, run a mini offset spatula around the edges to loosen the cake.
Once the cake is warm, invert it onto a clean kitchen towel. Carefully peel off the parchment paper while rolling the cake gently into a log with the towel. Let it cool on a wire rack at room temperature.

Notes

Ensure the ingredients are at room temperature for the best texture.
Roll the cake tightly to create a beautiful spiral when cut.
Be gentle when peeling the parchment off to avoid tearing the cake.