Matcha Honey-Cream Roll

The name "swiss"roll has an unclear history of origin..

but this sponge-cake-roll originated in Central Europe and is usually served in circular slices.



Grease the Tin & Cover with a Baking Paper



Used a Mortar to Grind the Tea Leaves...Failed.

A Handy-Dandy Blender Does the Trick

P.S the 2-blade kind

Sieve the Flour-mixture 3x & Discard the Remaining Tea Leaves

Beat the Eggs for 5 Mins till Frothy, Thick & Pale

Fold in the Flour-mix to Obtain an Amalgamated Greeny Mixture

Turn out the Baked Cake onto the Baking Paper above the Dish Towel

The 3 Ingredients in Honey-cream: Unsalted Butter + Icing Sugar + Honey

Form the Honey Cream with an Electronic Beater

Matcha Honey-cream Roll
(baker isn't too pleased with the outcome)

Surface is Sticky & Distributed with Cracks!

Much Better....after an Overnight Refrigeration



Serves 8 – 10 People

INGREDIENTS

Matcha Cake:

-          90g self-raising flour

-          1 teaspoon green tea powder

-          10 g green-rose tea leaves, ground

-          3 eggs

-          120g white caster sugar

Honey Cream:

-          125g unsalted butter, softened

-          40g icing sugar

-          2 tablespoon honey

METHODS: for Matcha Cake

1. Preheat oven to 190ºC.
2. Lightly grease a 2 x 25 x 30 cm  ‘jelly roll tin’ and line it with baking paper (extend over the 2 long sides).
3. Sift flour, green tea powder and ground leaves – 3 times – discard the remaining leaves that cannot pass through the sieve.
4. Beat the eggs in a large bowl till thick, frothy and pale.
5. Add sugar gradually and continue beating until sugar dissolves – mixture will e pale and glossy.
6. Use a metal spoon to fold in the flour-mixture.
7. Pour the batter into the tin and smooth the surface.
8. Bake for 10-12 minutes until lightly golden and springs to the touch.

Prepare for the rolling...

9. Place a clean tea towel on a work surface and cover with baking paper.
10. Turn the cooked cake out onto it.
11. Use the tea towel as a guide, rolling up the cake with the paper, from the short side.
12. Leave to cool.

METHODS: for Honey Cream

13. Beat all the ingredients in a bowl until mixture is light, creamy and the sugar has dissolved.
14. Unroll the cake, discard the paper and spread with honey cream and re-roll.
15. Trim the ends with a knife.
16. Refrigerate overnight before serving.

REMARKS

-          wayyy too sweet

-          cake turned out pretty sticky with a bumpy surface

-          cake cracks/tears (whichever is the right terminology) when rolled

-          more knowledge & practice on rolling
-            use cake flour in the next try

    Recipe adapted from: