Tried Christine's Recipes - Matcha Swiss Roll after I was attracted to the pic. It looks so soft, method slightly different from my previous attempt of Swiss Roll. And since I have matcha powder, so why not?
Ended up I halve the recipe for a roll of Swiss roll. It turns out pretty well in texture, soft and not dry. Only minus point was the skin stick to my cheapo baking paper from Value Shop. Argghh.. Shall attempt again with Glads/Reynolds parchment paper.
Matcha Swiss Roll (adapted from Christine's Recipes)
3 Egg Whites
4 Egg Yolks
50g Sugar + 30g Sugar
45g Cake Flour
13g Corn Flour
25ml Oil (I use Olive)
2Tbsp Hot Water (used to melt matcha power)
1Tbsp Matcha Powder
Filling :
1/4cup Whipped cream
1Tbsp Icing Sugar
Beat egg whites into stiff peaks and set aside.
Whisk egg yolks & sugar well. Add in matcha mixture and oil
Mix in flour
Fold in 1/3 egg whites. Fold in remaining whites gently
Pour onto Swiss roll tin and spread the batter even.
Bake at 200deg for 20-25mins
Leave to cool while you prepare the filling
Beat whipping cream and icing sugar til creamy or soft peak
Spread over Swiss roll, wrap in the baking paper til set. (about 1-2hours)
3 Egg Whites
4 Egg Yolks
50g Sugar + 30g Sugar
45g Cake Flour
13g Corn Flour
25ml Oil (I use Olive)
2Tbsp Hot Water (used to melt matcha power)
1Tbsp Matcha Powder
Filling :
1/4cup Whipped cream
1Tbsp Icing Sugar
Beat egg whites into stiff peaks and set aside.
Whisk egg yolks & sugar well. Add in matcha mixture and oil
Mix in flour
Fold in 1/3 egg whites. Fold in remaining whites gently
Pour onto Swiss roll tin and spread the batter even.
Bake at 200deg for 20-25mins
Leave to cool while you prepare the filling
Beat whipping cream and icing sugar til creamy or soft peak
Spread over Swiss roll, wrap in the baking paper til set. (about 1-2hours)
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