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.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 15 g
Sodium: 80 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 120 mg