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Warm Coffee Hub is a journal devoted to enticing recipes and reviews,  travel, beauty, and global living — discovering affordable products & places to go while drinking your morning coffee. It’s about nesting abroad & finding the remarkable in the everyday. Most of all it’s about the love of life and connecting with all of you travel addicts, coffee lovers and photo enthusiast around the world. 

 

Love Matea xx
Los Angeles, California 

 

RECIPE: MATCHA GREEN TEA SWISS ROLL

December 16, 2016

Green tea cake roll or Swiss roll is nothing new, but I tried my first piece when I was in Hong Kong. I adore Swiss rolls in general so it is no wonder that this one attracted me in particular. Green Tea is famous for its health benefits that include improved brain function, fat loss, a lower risk of cancer and much more. I enjoy drinking Green Tea even during summer so I would definitely recommend this dessert for those High Tea luxury events or just chilling and read a book and have a snack with your coffee. Matcha Green Tea Roll is light, airy, but not too sweet. I went through a couple of recipes and came up with the vanilla extract version that for me tastes the best. 

 

Here’s what you will need:

 

Equipment:
* Electric Hand Mixer
* Lipped Baking Sheet 
* Parchment Paper
* Butter or Vegetable Spray

 

Filling: 

*150ml whipping cream

*1 tablespoon sugar

*1 teaspoon green tea powder

*A few drops of vanilla extract

 

Cake: 
* 1/3 cup White Sugar (60g)
* 3 Eggs
* 1 tablespoon Matcha Green Tea Powder
* 2 teaspoons Honey
* 1/4 cup Cake Flour (25g)

 

Let's start...filling first: 

1. Pour the milk into a small saucepan, and sprinkle over the corn starch, whisk until combined. 

2. Add the honey and sugar and stir continuously over a low heat. When the milk mixture almost starts to boil it will thicken and get a bit lumpy, DON’T PANIC! Just keep stirring until it smooths out.

3. Continue to stir the now thick milk mixture over the heat for an additional 1-2 minutes, to cook out the corn starch flavor.

4. Take off the heat and pour into a bowl, or shallow dish. Cover the mixture with clingfilm, pushing it all the way to the top of the custard to prevent a film from forming and chill this in the refrigerator until cold.

 

*Heat your oven to 350˚F/175˚C and oil your baking sheet, then place a piece of parchment a few inches larger than your pan and using a rubber scraper (or your hand) push out any bubbles.

 

Now lets make the cake

5. Put the sugar, eggs, matcha powder, and honey in a large bowl and mix until its almost tripled in size, is lighter in color, thick, and fluffy, this will take about 7-10 minutes

6. Sift over the cake flour, and gently fold the flour in until all combined

7. Pour the batter in the prepared baking sheet you made earlier and bake for 8-10 minutes. You’ll know it’s done when the cake is slightly risen, turning just a bit golden, and you can smell it

8. Cool your cake for a 2-3 minutes in the baking tin before lifting the cake with the sides of the parchment onto your table

 

Green tea whipped cream:

1. Pour whipping cream onto a chilled mixing bowl over a bowl of ice water. Add in sugar and vanilla extract. Beat until the cream is at soft peak stage

2. Add in green tea powder and beat until stiff. You can always adjust the sugar and green tea powder from time to time

 

To assemble the cake:

1. Spread the green tea whipped cream evenly on the cake that was placed on your table 

2. Gently roll the cake with the parchment paper.

3. Chill the cake in the fridge with the parchment paper until the filling is set

4. Cut and serve.

 

 

 

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