Matcha Swiss Roll Cake with Black Sesame Mousse
Matcha Swiss Roll Cake with Black Sesame Mousse is an intriguing dessert that marries the unique flavors of matcha and black sesame. This delightful confection is a light, airy sponge cake infused with earthy matcha, rolled with a creamy and rich black sesame mousse. The gentle sweetness of the cake pairs beautifully against the nutty undertones of the sesame, creating a harmonious balance that will have your taste buds dancing. Each bite offers not just deliciousness but also an enticing visual experience with its vibrant green hue contrasted by the luscious cream filling.
Table of Contents
I first stumbled upon the idea of this Matcha Swiss Roll Cake with Black Sesame Mousse during a leisurely afternoon tea at a charming little café nestled in the city. I was captivated by the elegant presentation and couldn’t help but indulge. The moment I took a bite, I knew I had to recreate it at home. This recipe brings that enchanting experience straight to your kitchen. It’s not just good; it’s a show-stopper that’s surprisingly straightforward to whip up. Whether you’re having friends over or just treating yourself, this unique cake is sure to impress and satisfy. I am excited for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Whip up this stunning dessert in about an hour of active preparation!
- Irresistible Flavor: The pairing of matcha’s earthy tones with black sesame’s nutty richness creates a flavor profile that’s hard to resist.
- Eye-Catching Appeal: With its vibrant green cake and dark mousse, this roll is as beautiful as it is delicious—perfect for any special occasion.
- Flexible Serving: Ideal for dessert after dinner, a sweet afternoon snack, or even a fancy breakfast treat!
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with the right substitutes.
Ingredients You’ll Need
- 120 g cake flour: This provides the foundation for a light and airy sponge. If you need a gluten-free alternative, consider using a gluten-free 1:1 baking blend.
- 15 g matcha powder: Essential for that lovely green color and unique flavor. Use high-quality culinary grade matcha for the best taste.
- 1 teaspoon baking powder: Helps the cake to rise and become fluffy. Be sure it’s fresh for optimal results.
- ¼ teaspoon kosher salt: Enhances and balances the sweetness of the cake.
- 5 large eggs, separated: Yolks enrich the batter, while the whipped whites add lightness.
- 150 g granulated sugar: Provides sweetness and structure to the sponge.
- 55 g whole or 2% reduced fat milk: This makes the cake moist. Choose whole milk for a richer flavor.
- 1 tablespoon ice cold water: Creates the right consistency in the batter.
- 1 teaspoon gelatin powder (or 1 silver gelatin sheet): Used to stabilize the mousse filling for a perfect consistency.
- 60 g sesame maple black sesame spread: Offers a unique flavor and creaminess to the mousse; you can substitute tahini if unavailable.
- 454 g heavy cream (2 cups), very cold, divided: For the mousse, whipped to a perfect light and airy texture.
- 30 g confectioners sugar: Sweetens the whipped cream for the mousse filling.
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
- Preheat the Oven: Set your oven to preheat at 400°F. While that heats up, line a 15×10-inch jelly roll baking sheet with parchment paper or a Silpat mat, ensuring it’s well-greased.
- Prepare the Dry Ingredients: In a small bowl, whisk together 120 g of sifted cake flour, 15 g of sifted matcha powder, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt. This mixture will serve as the dry base for your batter.
- Mix Egg Yolks: In a large bowl, whisk together 5 separated egg yolks, 150 g of granulated sugar, and 55 g of milk until smooth and pale. This step is crucial; it helps aerate your mixture, setting the stage for a fluffy cake.
- Whip Egg Whites: In another clean bowl, whip the 5 egg whites until medium-stiff peaks form. These whipped whites will give your cake the lightness it needs.
- Combine Ingredients: Gently fold the dry ingredients into the yolk mixture until just combined. Then, fold in the whipped egg whites in three additions to maintain the airiness.
- Bake the Cake: Pour the batter into your prepared baking sheet. Spread it evenly with an offset spatula. Bake for 8-10 minutes, or until the cake springs back when touched. The edges will feel slightly golden.
- Cool and Roll: Once baked, remove from the oven and run a small offset spatula around the edges to loosen the cake. While still warm, invert the cake onto a clean kitchen towel. Carefully peel off the parchment paper. Using the towel, roll the cake into a log shape, starting at one end. Allow it to cool completely on a wire rack.
- Bloom the Gelatin: In a small bowl, sprinkle 1 teaspoon of gelatin powder over 1 tablespoon of ice-cold water. Let it sit for about 3-5 minutes until it blooms and absorbs the water.
- Prepare the Mousse: In a medium bowl, mix together 60 g of black sesame maple spread with about ¼ cup of the heavy cream. The goal is to create a smooth, flavorful base.
- Dissolve the Gelatin: Once bloomed, place the gelatin in the microwave for 20-30 seconds until fully melted and dissolved. Quickly stir it into the black sesame mixture until combined.
- Whip Cream: In another bowl, beat the remaining heavy cream together with 30 g of confectioners sugar until medium peaks form. Gently fold the whipped cream into the cooled black sesame mixture in three additions until it’s well combined, taking care not to deflate the creamy texture.
- Assemble the Cake: Unroll the cooled cake and remove the kitchen towel. Spread a generous layer of the black sesame mousse filling evenly over the entire surface.
- Roll the Cake Again: Carefully roll the cake back into a log shape, placing the seam side down to secure it. Wrap the log with plastic wrap and refrigerate for at least 30 minutes to let the mousse set.
Storing & Reheating
Store any leftover Matcha Swiss Roll Cake with Black Sesame Mousse in an airtight container in the refrigerator for up to three days to keep it fresh. If you plan to keep it longer, you can freeze the log for up to three months. Wrap it tightly in plastic wrap first, then place it in a freezer-safe container. To enjoy again, simply thaw it in the refrigerator for a few hours or at room temperature for about 30 minutes. The flavors may slightly change after freezing, but a quick chill will help bring back its creamy texture.
Chef’s Helpful Tips
- Be careful not to over-whip the egg whites; they should be fluffy and hold their shape without becoming dry.
- If you can, use high-quality matcha for the best flavor. It makes a significant difference in the cake’s taste and color.
- Roll the cake while it’s still warm; this helps to prevent cracks as it cools.
- Flour your hands lightly when handling the cake, as this will help prevent it from sticking.
- If you’ve got leftovers, enjoy them with fresh fruit or a drizzle of chocolate sauce for an extra treat!
The sweet and slightly earthy flavor of the Matcha Swiss Roll Cake with Black Sesame Mousse is a wonderful contrast that makes this dessert standout. As you experiment with the ingredients and techniques, don’t hesitate to make this recipe your own. Whether you choose to add a drizzle of chocolate ganache, serve it with a scoop of ice cream, or simply enjoy it on its own, the options are endless. It’s time to bring this beautiful dessert into your home and share it with friends and family. Enjoy every bite!
Recipe FAQs
Can I use different flavors of mousse for the filling?
Absolutely! While black sesame gives a delightful taste, you can experiment with other flavors like chocolate, vanilla, or even fruit purees. Just ensure you adjust the gelatine content to ensure the mousse sets properly.
How do I get my matcha cake to stay green?
To keep your matcha beautifully vibrant, avoid overcooking the cake. An overbaked cake can lose its color as it darkens while baking. Additionally, use culinary-grade matcha instead of lower-quality varieties.
Can I make this cake ahead of time?
Yes, you can! This cake keeps well in the refrigerator for a few days. You can also prepare the mousse a day in advance, assemble the cake, and allow it to set overnight before serving.
What can I serve with this Matcha Swiss Roll Cake?
Serve this gorgeous cake with whipped cream, seasonal fresh fruits, or a light dusting of powdered sugar. It’s also lovely accompanied by a cup of green tea for a perfectly themed experience!
PrintMore Desserts & Appetizers Recipes
- Crock Pot Reuben Dip
- Green Goddess Dressing
- Banana Split Fluff Salad
- Peach Cobbler
- No Bake Pineapple Pie
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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: Asian
Description
Enjoy the delight of Matcha Swiss Roll Cake with Black Sesame Mousse. This recipe combines vibrant matcha and rich black sesame for a truly unforgettable treat. Perfect for dessert lovers seeking simple yet flavorful options at home!
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 your oven to 400°F. Line a 15×10-inch jelly roll baking sheet with parchment paper or a Silpat mat.
- In a small bowl, mix the cake flour, matcha powder, baking powder, and salt.
- In a large bowl, whisk egg yolks, granulated sugar, and milk until light in color.
- In another bowl, beat egg whites until medium-stiff peaks form.
- Add the dry mixture to the yolk mixture and fold gently. Incorporate the whipped egg whites slowly in three additions.
- Spread the batter in an even layer on the prepared sheet. Bake for 8-10 minutes until the cake bounces back when touched. Loosen the edges of the cake with a mini spatula.
- Once the cake is warm, invert it onto a clean kitchen towel. Carefully peel off the parchment. Use the towel to roll the cake into a log and let it cool on a wire rack.
Notes
Ensure all ingredients are at room temperature for best results.
Use a spatula to evenly spread the batter for a uniform cake.
You can refrigerate any leftover mousse for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
