Matcha Swiss Roll Cake with Black Sesame Mousse
Matcha Swiss Roll Cake with Black Sesame Mousse is a delightful fusion of flavors and textures that will captivate anyone who takes a bite. This cake showcases a soft, light matcha sponge beautifully rolled around an incredibly creamy black sesame mousse. When you slice into it, the vibrant green of the matcha contrasts playfully with the deep, nutty black sesame, making each piece a feast for the eyes as well as the palate.
Table of Contents
I first discovered this enchanting dessert at a charming café specializing in Japanese baked goods, where they twisted traditional flavors into contemporary delights. I was instantly hooked. The balance of earthy matcha combined with the rich, creamy mousse made it hard to resist a second slice. With this recipe, I’m excited to share a convenient way for you to create this sophisticated dessert at home. It’s easier than you might think and is guaranteed to impress your family and friends!
Why You’ll Love This Recipe
- Simple & Quick: With just a few steps, you can whip this up in under 30 minutes (not including chilling time).
- Irresistible Flavor: The earthy matcha pairs perfectly with the rich, nutty black sesame, creating an unforgettable taste experience.
- Eye-Catching Appeal: The stunning swirl of colors makes this cake a showstopper for any gathering.
- Flexible Serving: Enjoy it as a delightful dessert for tea time, a special occasion, or even as a sweet treat for brunch.
- Diet-Friendly Options: With a few adjustments, you can make this vegan-friendly by substituting egg replacements.
Ingredients You’ll Need
- 120 g cake flour: This finely milled flour gives the cake its airy structure; avoid using all-purpose flour for best results.
- 15 g matcha powder: This high-quality powder provides that characteristic green hue and a rich umami flavor; look for culinary grade for baking.
- 1 teaspoon baking powder: Helps the cake rise and become fluffy.
- ¼ teaspoon kosher salt: Enhances the flavors of the ingredients.
- 5 large eggs, separated: The yolks add richness while the whipped whites create lift and lightness.
- 150 g granulated sugar: Sweetens the cake and helps with stabilization.
- 55 g milk, whole or 2%: Adds moisture; use whole milk for creaminess.
- 1 tablespoon ice cold water: Used to bloom the gelatin, enhancing its effectiveness.
- 1 teaspoon gelatin powder: Essential for setting the mousse; alternatively, use a silver gelatin sheet.
- 60 g sesame maple black sesame spread: This unique ingredient creates the nutty flavor; consider this spread for a creamy texture.
- 454 g heavy cream (2 cups), very cold: Will be whipped for the mousse; the cold temperature helps achieve stiff peaks.
- 30 g confectioners sugar: Sweetens the whipped cream and helps it hold its shape.
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
- Preheat the oven: Set your oven to 400°F (200°C) and line a 15×10-inch jelly roll baking sheet with parchment paper or a Silpat mat. This prepares your workspace for an effortless release.
- Prepare dry ingredients: In a small bowl, whisk together the sifted cake flour, matcha powder, baking powder, and kosher salt. Setting this mixture aside allows it to blend evenly when added to the wet ingredients.
- Make the egg yolk mixture: In a large bowl, whisk the egg yolks, granulated sugar, and milk until the mixture is pale in color, around 3-4 minutes.
- Whip egg whites: In another clean bowl, beat the egg whites until medium-stiff peaks form; they should hold their shape but not be overly dry.
- Combine mixtures: Gradually fold the dry flour mixture into the yolk mixture. Once incorporated, gently fold in the whipped egg whites in three additions, making sure not to deflate the batter.
- Spread batter: Pour the prepared batter into the lined baking sheet and use an offset spatula to spread it evenly. Bake for 8-10 minutes or until the cake springs back to the touch and is lightly golden.
- Cool the cake: Once out of the oven, run a mini offset spatula around the edges to loosen it. Invert the cake onto a clean kitchen towel, remove the parchment carefully, and roll the cake into a log using the towel. Let it cool on a wire rack until it reaches room temperature.
- Prepare gelatin: In a small bowl, sprinkle the gelatin powder over the ice-cold water and allow it to bloom for about 3-5 minutes.
- Make black sesame mixture: In a medium bowl, mix together the maple black sesame spread and about ¼ cup of the heavy cream until smooth.
- Melt gelatin: Add the bloomed gelatin to the black sesame mixture and microwave for 20-30 seconds in intervals, stirring until fully dissolved. Set aside to cool.
- Whip heavy cream: In a separate bowl, whip the remaining chilled heavy cream with confectioners sugar until reaching medium peaks.
- Combine whipped cream: Fold the whipped cream into the cooled black sesame mixture in three additions, being gentle to maintain airiness.
- Fill the cake: Once the cake has completely cooled, gently unroll it and remove the kitchen towel. Spread a generous layer of the black sesame mousse filling evenly across the surface.
- Roll it back up: Carefully roll the cake back up into a log again, ensuring the seam side is facing down. Wrap the log in plastic wrap and chill in the fridge for at least 30 minutes to allow the mousse to set up nicely.
Storing & Reheating
To store your Matcha Swiss Roll Cake, keep it tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It can last for up to 3 days. For longer storage, consider freezing it! Wrap the cake in plastic wrap and aluminum foil; it can be kept in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight without reheating, as the mousse’s texture is best enjoyed chilled.
Chef’s Helpful Tips
- Ensure your egg whites are free of any yolk, as even a tiny amount of fat can hinder them from whipping properly.
- Room temperature eggs whip better; if your eggs are cold, place them in warm water for a few minutes.
- For the best texture, it’s crucial not to overmix the cake batter after adding the egg whites.
- You can adjust the sweetness of the mousse depending on your preference by varying the amount of confectioners sugar.
There’s no better way to celebrate flavors than with a lovely Matcha Swiss Roll Cake with Black Sesame Mousse. It’s simple enough for a weekday treat but impressive enough for celebrations, too. Feel free to experiment with the fillings or even add some fresh fruit if that’s what delights your palate. I hope this delightful dessert finds a place in your baking repertoire. Enjoy every bite of this gorgeous creation!
Recipe FAQs
What can I substitute for black sesame spread?
If you can’t find sesame spread, you can create your own by blending toasted black sesame seeds with a bit of honey or maple syrup until smooth, giving you a similar flavor profile.
Can I make this cake a day ahead?
Absolutely! In fact, letting the rolled cake chill overnight helps the flavors meld beautifully together. Just be sure to wrap it tight to avoid drying out.
Why is my cake not rolling properly?
If your cake cracks when rolling, it may have been overbaked. Always keep an eye on it, as you want the cake to be soft and pliable while still warm. Using a kitchen towel helps with this process.
How can I tell when my gelatin has bloomed correctly?
You’ll know the gelatin is ready when it has absorbed the water and is a gel-like consistency. If it has clumped, gently remelt it with warm liquid, ensuring it’s completely dissolved before adding to your mixture.
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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 is a delightful dessert that combines the earthy flavors of matcha with creamy black sesame, creating a unique treat that’s perfect for gatherings. With simple prep and rich flavors, it’s destined to impress your loved ones!
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, (2 cups), 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, combine sifted cake flour, sifted matcha powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together egg yolks, granulated sugar, and milk until the mixture becomes pale.
- In another clean bowl, whip the egg whites until they form medium-stiff peaks.
- Add the dry flour mixture to the yolk mixture and fold to combine. Then, gently fold in the whipped egg whites in three additions until fully incorporated.
- Pour the batter into the prepared baking sheet, spreading it evenly with an offset spatula. Bake for 8-10 minutes until the cake springs back when touched.
- Once baked, remove from the oven and run a mini offset spatula around the edges to loosen the cake.
- While still warm, invert the cake onto a clean kitchen towel, gently remove the parchment, and roll the cake into a log using the towel. Let it cool to room temperature on a wire rack.
Notes
Ensure the heavy cream is very cold for better whipping.
If using gelatin sheets, soak them in cold water for a few minutes before using them in the recipe.
The rolled cake can be filled with any preferred frosting or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
