Matcha Swiss Roll: A Spiral of Mascarpone Cream
A matcha Swiss roll with a visible spiral of sponge and cream, without syrup or an outer coating.
By Roseline Zhou, Founder
Contents
The spiral of a matcha Swiss roll takes shape before the cream goes on: roll the sponge while it's still warm, then let it cool. This version uses a sponge with about 3 1/2 tsp (7 g) matcha and a mascarpone cream, without the yuzu syrup or coating of the matcha Yule log. Allow at least 1 hour 50 minutes for six servings.
The thin sponge needs to stay flexible after baking. If you'd rather skip rolling a cake, matcha baking recipes without rolling offer other shapes.
We like this roll without an outer layer of cream: its spiral stays visible when sliced. A matcha suited to cooking is enough for the sweet sponge; the rolling technique matters more than added decoration.
Ingredients for a matcha Swiss roll
- 5.3 oz (150 g) eggs without shells, for the sponge
- 2.6 oz (75 g) sugar, for the sponge
- 2.3 oz (65 g) wheat flour, for the sponge
- About 3 1/2 tsp (7 g) matcha, for the sponge
- 4 tsp (20 ml) milk, for the sponge
- 1 tbsp (15 ml) sunflower oil, for the sponge
- 5.3 oz (150 g) cold mascarpone, for the cream
- 10 tbsp (150 ml) cold heavy cream, for the cream
- 0.9 oz (25 g) powdered sugar, for the cream
Bake, preroll, and fill the sponge
- Preheat the oven to 355°F (180°C).
- Line a 10-inch (25 cm) by 14-inch (35 cm) baking sheet with parchment paper.
- Beat the 5.3 oz (150 g) eggs with the 2.6 oz (75 g) sugar for 6 to 8 minutes, until the mixture falls from the whisk in ribbons.
- Sift the 2.3 oz (65 g) wheat flour with about 3 1/2 tsp (7 g) matcha over the foam.
- Fold in the dry ingredients with a spatula without deflating the foam.
- Mix the 4 tsp (20 ml) milk and 1 tbsp (15 ml) sunflower oil with two spoonfuls of batter in a bowl.
- Fold this mixture back into the remaining batter with the spatula.
- Spread the batter evenly on the baking sheet.
- Bake for 10 minutes, until the sponge springs back under light pressure.
- Turn the sponge onto a fresh sheet of parchment paper.
- Remove the original baking paper.
- Roll the sponge while it's still warm from a long side, with the fresh paper inside.
- Let the rolled sponge cool for at least 30 minutes, until completely cold.
- Whip the 5.3 oz (150 g) cold mascarpone, 10 tbsp (150 ml) cold heavy cream, and 0.9 oz (25 g) powdered sugar into a firm cream.
- Unroll the cold sponge.
- Remove the paper used for the first roll.
- Spread the cream, leaving 3/4 inch (2 cm) clear along the edge opposite where you'll start rolling.
- Roll again from the same long side without trapping the paper.
- Set the cake on a serving platter.
- Refrigerate the roll for at least 45 minutes.
- Cut it into six servings.
Don't let the sponge brown too much: a dry surface cracks more easily. Wait until it's completely cold before spreading on the cream.
Which matcha comes through in the sponge?
We choose Matcha Essence for this sweet sponge served with mascarpone cream; a powder reserved for drinking with water isn't needed here. Measure about 3 1/2 tsp (7 g) before sifting, then distribute it with the flour to avoid green patches.
How do you keep the spiral even?
The paper supports the first roll while the sponge is warm. Once it's cool, spread the cream evenly and leave 3/4 inch (2 cm) clear at the end: the filling moves forward as the cake rolls up. We prefer that margin to a thicker layer that could spill over the edge.
Set the seam against the platter before chilling. The roll's weight helps it hold its shape; slicing immediately would squash the still-soft cream.
Our tip. Remove the paper from the first roll before spreading the cream; it shouldn't remain trapped inside the cake.
Allergens. Eggs, wheat (gluten), and milk in the sponge and cream.
