Blueberry Matcha Swiss Roll

Hello Matcha Lovers! We're back with another great recipe for this week's #MatchaMonday blog! Spring is in the air, and so we've made a light and fluffy matcha Swiss roll cake with the freshest blueberries of the season.

Blueberry Matcha Swiss Roll Cake

Blueberry Matcha Swiss Roll

Ingredients:

For cake:

4 Large eggs, yolks and whites separated
¼ Cup flour
2½ Teaspoons matcha green tea powder
½ Cup sugar, divided

For filling:

1 Cup cream
4 Tablespoons sugar
200gr Blueberries, or fresh strawberries, hulled and chopped
Dark chocolate shavings
½ Teaspoon almond essence
Powdered sugar for dusting, if desired

Note: Refrigerate the swiss roll for about an hour before serving.

Method:

Preheat the oven to 190° C. Line 13x9x2-in baking pan with parchment paper. Spray on cooking spray.
Separate the egg yolks and egg whites. Set aside.
In a small bowl, mix matcha green tea powder with 2 tablespoons hot water until smooth.
In a separate medium bowl, whisk the egg yolks and ¼ cup of sugar until pale and doubled in size, about 2 minutes. Then add flour and mix until well combined.
Halve the mixture and set one half aside. Mix the matcha mixture into the one half of the batter.
In a mixing bowl with whisk attachment, beat the egg whites on medium speed until frothy. Add remaining ¼ cup of sugar one tablespoon at a time. Increase the speed to medium high and continue to beat until hard peaks form.
Spoon a quarter of whipped egg whites into the egg yolk mixture. Mix with a spatula until smooth, and then fold in another quarter whipped egg whites. Carefully fold the batter until smooth.
Repeat with the remaining egg white mixture and the other half of the yolk mixture.
Pour the non-matcha batter into the prepared baking pan. Using an offset spatula, smooth the surface. Then add the matcha batter on top and smooth.
Don't worry if it looks like it's too thick (we were), as it comes our really thin.
Bake for 13-15 minutes, or until inserted toothpick comes out clean.
Remove the cake from the pan with the parchment paper and cool completely on wire rack.
Meanwhile, in a mixing bowl with a whisk attachment, beat the cream, sugar and almond essence on medium speed until hard peaks. Fold in the chocolate shavings. Refrigerate until ready to use.
Once the cake is fully cooled, spread the whipped cream all over the cake and spread the blueberries over the filling. Tightly roll the cake and cut the ends off, if desired. Refrigerate for an hour before serving. Dust with powdered sugar before serving, if desired.

The matcha adds a lovely nutty, herby-ness that helps to balance out the sweetness of the cream and the bursts of blueberry adds wonderful pops of freshness. There are quite a few steps to this recipe, but the outcome is totally worth it!