The unmistakable flavour of matcha is tempered by the rich chocolate and feather light sponge
This modern take on a traditional Swiss Roll is full of fresh Asian flavours (and sticky chocolate), ideal for a summery tea party in the garden or to round off a Japanese feast. It’s the finale to our Sunshine Sushi menu in our July issue, which is on sale now.
Serves 8
3 large eggs
75g caster sugar
75g plain flour
1 tsp baking powder
20g matcha powder, extra to garnish
For the filling:
75g dark chocolate (min 70% cocoa)
100g butter, room temperature 150g icing sugar
To make:
1 Pre heat the oven to 200C/Fan 180C/Gas 6. Line a Swiss roll tin or baking tray with baking paper, leaving some overhang and have another piece of baking paper ready for rolling.
2 Add the eggs and sugar to a stand mixer and whisk on medium speed for 8 min (or whisk by hand) – the result should be light and airy and doubled in volume.
3 In a separate bowl, sift together the flour, baking powder and matcha powder, then fold gently into the eggs and sugar.
4 Pour into the baking tray and cook for 8-10 mins. Remove from the oven and transfer to a cooling rack (you should be able to lift the sponge out via the baking paper). Remove the baking paper from the sponge and transfer to the fresh piece. At the short end of the sponge, score a line with a sharp knife about 4cm from the bottom being careful not to cut all the way through. Using the baking paper, roll the sponge up into the Swiss roll shape. It’s important this is done whilst the sponge is still warm to prevent it from cracking or refusing to roll. Set aside to cool completely.
5 Meanwhile, make the filling by melting the chocolate in a bain-marie. Beat the butter and sugar until smooth, then fold in the chocolate.
6 Once the sponge is cool, unroll carefully, removing the baking paper, then cover one side in filling using a palette knife. Roll the sponge up again, transfer to a serving plate and dust with matcha powder to serve.
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