Matcha Swiss Roll Cake with Yuzu Jam

I am so loving the green tone of this roll cake!

And so...

It's the return of the swiss roll. And this time a matcha one. Have always been a fan of anything matcha and so... I naturally have packs of matcha powder stashed away in my fridge - I can make anything matcha anytime!

Cake was not well rolled and it cracked at the start of rolling.

As you know, I am not a cream lover and never like to have cream in my bakes as much as possible, so fillings for cakes will normally be substituted by jams or chocolate spread. Same thing here, I used yuzu jam for the roll cake filling. A bit of tangy sour taste with the yuzu jam but I enjoyed this roll cake all the same, over a cup of espresso coffee, or a cup of tea if you like :)

Matcha Swiss Roll Cake with Yuzu Jam

80g egg yolks (about 4 eggs)
20g castor Sugar
30g olive oil
2 tbsp tsp Japanese Matcha Powder
65gm plain flour

150g egg whites (about 4 eggs)
70gm castor sugar


Filling
Yuzu Jam


(You may use other filling, just that the lazy me, as usually tries to keep away from creaming cream so jam is my easy way out keke.)


Matcha Swiss Roll Cake Recipe

1. Preheat oven to 170 deg C. Line baking tray with baking paper, leaving about an inch of extra baking paper up the sides of the baking tray.

2. Beat egg yolks and sugar till well mixed and sugar has dissolved. Add in oil and mix well.

3. Sift in flour and matcha powder and mix well. Set aside.

4. Beat egg whites using an electric mixer under low speed till whites turn foamy. Add in sugar gradually in 3 additions and beat till slightly stiff peaks are formed.

5. Beat whites under low speed for one minute to get a smooth and fine egg white mixture.

6. Fold in the 1/3 of whites into the yolks mixture. Mix well with a hand whisk. - this is done to allow easier incorporation of the remaining egg whites when you fold in later.

7. Pour the mixture into the remaining whites and fold well using a spatula.

8. Pour into the lined baking tray and even out batter top.

9. Bake at 170 deg C for 15 minutes. (For my Rowenta oven, I baked it at 180 deg C for 22min, no preheating needs to be done.) Cake is done when the surface turn brown and springs back when pressed lightly with finger.

10. Remove lined baked cake from baking tray to cool on cooling rack with a sheet of baking paper on top.  After about 5 minutes, invert cake over and carefully peel off baking paper from cake bottom.

11.  Place a new piece of baking paper over cake and invert.  Peel off top piece of baking paper, make about 3 slits 1/3 down start of cake to allow easier rolling.  

12.  Spread yuzu jam evenly over cake with a spatula and roll up cake tightly.  Twist both ends of baking paper to secure roll cake, leave in fridge for an hour before cutting.