Matcha Swiss Roll Cake with Black Sesame Mousse
Matcha Swiss Roll Cake with Black Sesame Mousse is a stunning dessert that combines the earthy sweetness of matcha with the rich creaminess of black sesame. This delightful treat is perfect for those who appreciate the subtle flavors of Japanese cuisine. The vibrant green of the matcha cake creates a striking contrast with the dark, luscious black sesame mousse, making it as visually stunning as it is delicious.
Table of Contents
I first stumbled upon the idea of pairing matcha and black sesame during a visit to a cozy little café. The moment I tasted a similar dessert, I was hooked! The fluffy texture of the sponge cake complemented by the velvety mousse was nothing short of heavenly. If you’re searching for a recipe that turns heads and tantalizes taste buds, this matcha Swiss roll cake is your answer. It’s both impressive and surprisingly easy to make, perfect for sharing with friends and family or for treating yourself on a quiet afternoon.
Why You’ll Love This Recipe
- Simple & Quick: With a preparation time of just under an hour, you can whip this up for an afternoon treat or a last-minute gathering.
- Irresistible Flavor: The balance of earthy matcha and nutty black sesame creates a flavor explosion that’s truly unforgettable.
- Eye-Catching Appeal: The vibrant colors and beautiful swirl of the roll make it a showstopper for any occasion.
- Flexible Serving: Enjoy it as a dessert after dinner, a sweet snack for tea time, or even at a brunch gathering.
- Diet-Friendly Options: Feel free to make it gluten-free by using a suitable flour blend or substituting dairy with non-dairy alternatives.
Ingredients You’ll Need
- 120 g cake flour: This will yield a light and airy sponge. You can substitute with gluten-free flour if needed.
- 15 g matcha powder: Opt for high-quality matcha for the best flavor. Look for ceremonial grade if you can find it.
- 1 teaspoon baking powder: This helps the cake rise, giving it that perfect soft texture.
- ¼ teaspoon kosher salt: Enhances the overall flavor of the cake.
- 5 large eggs, separated: This separation of yolks and whites helps to create a fluffy cake. Ensure your eggs are at room temperature.
- 150 g granulated sugar: Sweetens the cake beautifully; you can use less if you prefer a less sweet dessert.
- 55 g milk (whole or 2% reduced fat): Adds moisture to the batter, contributing to a tender crumb.
- 1 tablespoon ice-cold water: Helps in creating a lighter cake texture.
- 1 teaspoon gelatin powder or 1 silver gelatin sheet: This is essential for stabilizing the mousse.
- 60 g maple black sesame spread: Adds richness and a delightful nutty flavor, an ideal pairing with matcha.
- 454 g heavy cream (2 cups), very cold, divided: Provides lusciousness to the mousse; remember, the colder it is, the better it will whip.
- 30 g confectioners sugar (powdered sugar): Sweetens the mousse without the graininess of granulated sugar.
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
- Preheat the Oven: Set your oven to 400°F (200°C). Line a 15×10-inch jelly roll pan with parchment paper or a silpat mat.
- Mix the Dry Ingredients: In a small bowl, whisk together 120 g of sifted cake flour, 15 g of sifted matcha powder, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt. Set this aside for later.
- Prepare the Egg Yolks: In a large bowl, whisk together 5 egg yolks, 150 g of granulated sugar, and 55 g of milk until the mixture is pale in color and slightly thickened.
- Whip the Egg Whites: In another, clean bowl, whip the 5 egg whites until medium-stiff peaks form. This will add volume and lightness to your cake.
- Combine Mixtures: Gently fold the dry ingredients into the yolk mixture until just combined. Then, add the whipped egg whites in three additions, folding carefully to maintain the airiness.
- Bake the Cake: Pour the batter into your prepared baking sheet, spreading it into an even layer with an offset spatula. Bake for 8-10 minutes, or until the cake springs back when touched. Remove from the oven and run a mini offset spatula around the edges to loosen it.
- Roll the Cake: While still warm, invert the cake onto a clean kitchen towel. Carefully peel away the parchment. Use the towel to roll the cake into a log shape. Place it seam side down on a wire rack to cool completely.
- Bloom the Gelatin: In a small bowl, sprinkle 1 teaspoon of gelatin powder over 1 tablespoon of ice-cold water. Let it sit for about 3-5 minutes to bloom.
- Prepare the Black Sesame Mixture: In a medium bowl, combine 60 g of maple black sesame spread with about ¼ cup of the heavy cream. This will form the base of your mousse.
- Dissolve the Gelatin: Microwave the bloomed gelatin for 20-30 seconds until melted. Stir it into the black sesame mixture until fully dissolved. Allow this to cool slightly.
- Whip the Heavy Cream: In another bowl, whip the remaining very cold 2 cups of heavy cream with 30 g of confectioners’ sugar until medium peaks form. This will lighten your mousse.
- Combine the Mixtures: Gradually fold the whipped cream into the black sesame mixture in three parts, being gentle to preserve volume.
- Fill the Cake: Once the sponge cake is cool, carefully unroll it and remove the kitchen towel. Spread a generous layer of black sesame mousse over the cake using an offset spatula.
- Re-Roll the Cake: Gently roll the cake back into a log shape, making sure to keep the seam side down. Cover it with plastic wrap and refrigerate for at least 30 minutes to set.
Storing & Reheating
To store the Matcha Swiss Roll Cake with Black Sesame Mousse, wrap it tightly in plastic and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it well to avoid freezer burn. To enjoy it again, simply thaw it in the refrigerator overnight. Note that the texture may be slightly altered after freezing, but the flavor will still be delightful.
Chef’s Helpful Tips
- Ensure your egg whites are free of yolk when whipping, as any fat can prevent them from reaching the right volume.
- For a perfectly baked cake, keep an eye on it towards the end of baking to prevent it from drying out.
- Remember to let the cake cool completely before adding the mousse; this helps in maintaining the structure.
- If you notice the mousse isn’t setting properly, consider adding a bit more gelatin and giving it time to chill in the fridge.
- Feel free to get creative with the filling! You could try matcha ganache or a fruit compote for a different flavor twist.
This Matcha Swiss Roll Cake with Black Sesame Mousse balances delicate flavors and textures that will impress everyone who gets a slice. Each bite offers a fluffy sponge followed by a rich, creamy mousse wrapped in a beautiful swirl. The vibrant colors and unique taste make this dessert a perfect addition to any occasion, inviting everyone to experience the delightful dance between matcha and black sesame.
Recipe FAQs
Can I make this dessert ahead of time?
Absolutely! You can prepare the Swiss roll cake a day in advance and refrigerate it. This actually allows the flavors to meld beautifully. Just make sure to wrap it well to maintain its moisture.
What can I substitute for black sesame spread?
If you can’t find black sesame spread, you can create a homemade version by blending toasted black sesame seeds with a bit of honey or maple syrup. This will give you a similar nutty flavor.
How can I prevent my cake from cracking while rolling?
To prevent cracking, make sure the cake is still warm when you roll it. Additionally, rolling it gently with the aid of a kitchen towel helps maintain its shape without breaking. If there are tiny cracks, don’t worry; they can be covered with mousse.
Can I use a gluten-free flour for the cake?
Yes, you can use a gluten-free flour blend instead of regular cake flour. Just ensure that the blend doesn’t have any leavening agents added, as the recipe already includes baking powder.
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📖 Recipe Card
Matcha Swiss Roll Cake with Black Sesame Mousse
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Japanese
Description
This Matcha Swiss Roll Cake with Black Sesame Mousse showcases a delightful blend of flavors. Its easy preparation makes it a great choice for dessert lovers who appreciate unique tastes and homemade goodness.
Ingredients
- 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, or 1 silver gelatin sheet
- 60 g sesame maple black sesame spread
- 454 g heavy cream, very cold, divided
- 30 g confectioners sugar, powdered sugar
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, whisk together sifted cake flour, sifted matcha powder, baking powder, and salt. Set aside the mixture.
- In a large bowl, whisk the egg yolks, granulated sugar, and milk until the mixture is pale in color.
- In another clean bowl, whip the egg whites to medium-stiff peaks.
- Add the dry flour mixture to the yolk mixture and fold to combine. Incorporate the whipped eggs in three additions, gently folding to blend the egg whites into the batter.
- Pour the batter onto the prepared baking sheet and spread it into an even layer using an offset spatula. Bake for 8-10 minutes until the cake springs back to touch.
- Remove the cake from the oven and run a mini offset spatula around the edges to loosen it from the pan.
- While the cake is still warm, invert it onto a clean kitchen towel, gently removing the parchment. Roll the cake into a log using the towel and let it cool to room temperature on a wire rack.
Notes
Make sure to sift the matcha powder and cake flour for a lighter cake.
The cake can be stored in the refrigerator for up to 3 days after cooling.
Use a sharp knife to slice the cake for clean edges.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
