Welcome back to another delicious lactose free recipe. This matcha roll cake is inspired by my most recent vacation to the amazing country of Japan.
I am a huge tea fanatic and I love anything matcha flavored. I loved travelling around to different cities trying so many different matcha desserts. One of my favorites was this beautiful matcha flavored roll cake filled with a sweetened vanilla cream. I knew I had to try and recreate it as soon as I got home.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
- Cream
- Extra
Instructions
- Pre-heat your oven to 190°C (374 F) and line your baking dish with baking paper.
-
Separate your eggs into two bowls. Yolks in one and whites in the other.
-
In a large bowl sift together the matcha, baking powder and the flour. Sift it a few times.
-
Place the egg whites into a clean bowl. Start beating until foamy. Gradually start adding in half the sugar (1/4 cup) a teaspoon at a time. Keep beating until the meringue forms stiff peaks.
-
In a separate bowl add the egg yolks and half of the caster sugar (1/4 cup). Mix together until pale and creamy.
-
Tip the flour mixture into the bowl with the egg yolk mix. Add in the milk. Gently fold together.
- Gently fold in a third of the meringue.
-
Fold in the next third and then fold in the remaining meringue. Folding the meringue in parts ensures that the cake stays nice and light.
-
Pour the mixture into the baking tin. Smooth down the best that you can and tap the tray onto your work bench a few times.
-
Bake for 9 to 11 minutes. The cake should be springy to the touch. I admit I did overbake mine slightly. Keep an eye on the cake, a minute or two can make a big difference to the end product.
- Take the tray out of the oven and immediately place a chopping board on top. Carefully flip it.
- Peal off the baking paper. Place a fresh piece of baking paper on top. If you notice that the short edges of your cake are a little bit dry I suggest to cut them off.
- Flip the cake over again.
- Carefully roll the cake up with the baking paper that is on the bottom. Don't roll too tight or the cake might crack.
- Move the cake to a cooling rack. Place seam side down. It may be helpful to put a clean tea towel on top to keep it in place. Leave the rolled-up cake to sit at room temperature for an hour until cooled down.
-
Place the cream, sugar and vanilla into a medium bowl. Beat until stiff peaks form.
- Grab the cake and carefully unroll it and remove the baking paper.
-
Spread some cream onto the cake. Keep a small area around the edge clear of cream. It will spread as you roll the cake up.
-
Roll the cake bake up. Cover the cake with clingwrap and place in the fridge (seam side down) for a few hours.
- Fit the a piping bag with the 8B tip. Fill with the remaining cream. Place in the fridge until ready to decorate.
-
Remove the clingwrap and cut the ends of the cake off.
-
Place the cake onto a clean plate. Grab the cream and gently pipe a zig zag pattern on top.
- Sprinkle the top of the cake with icing sugar if you wish.
- Congratulations you have now made a delicious matcha Swiss roll.
-
Serve, devour and enjoy.
