Matcha Swiss Roll (Gluten Free)

Matcha Swiss Roll (Gluten Free)

Published on 30/01/2018 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 15
    • One 15cm Swiss roll

gfree matcha swissrollI’m big fan of Swiss roll, just simple sponge and cream. You can easily arrange the filling and flavour. And this recipe is GLUTEN FREE!!! You can’t tell the differences between a normal Swiss roll which uses flour and this gluten free one. So why don’t you try this recipe?!

< Tips >

  • Make sure the whisked egg white is very stiff
  • Don’t reduce the amount of sugar from this recipe (it’s not too sweet anyway)
  • Mix well after adding the gluten free flour with a whisk

Ingredients

  • 2 egg yolks
  • 25g sugar for egg yolk
  • 2 egg whites
  • 25g sugar for egg white
  • 15g sarrasin
  • 1 tbsp corn starch
  • 2tsp matcha or green tea powder
  • 2 tbsp milk
  • A pinch of sugar for matcha
  • 16g unsalted butter
  • 125ml cream
  • 1tsp sugar for the cream

Instructions

  1. Preheat an oven to 190 degrees. Line a baking tin with baking parchment 15cm x 20cm. Add a pinch of sugar to the matcha powder and mix well. Sift the sarrasin and corn starch together. Warm the milk and the butter together in a small bowl, then add to the matcha little by little. Mix until the matcha power is well dissolved. Set a side.
  2. Beat the egg yolk and 25g sugar with whisk in a big bowl until the colour changes to white and it it becomes fluffy. Set a side. Beat the egg white with a whisk until soft peaks form, then add the sugar a third at a time. Whisk to a thick foam.
  3. Add 1/3 of an egg white to the egg yolk, mix with a whisk. Then change to a spatula, add another 1/3 of egg white, then the final 1/3. When it's almost mixed, add the sifted sarrasin and starch mix. Try not to make a any lumps. Then add the matcha milk and butter mix. Mix well (about 60 times). Pour into the cake tin, and bake for 13 minutes.
  4. Check the sponge with a toothpick: if it doens't stick, it's ready to take out of the oven. Put the sponge onto the cake cooling grid for 2 minutes, then turn it over for 2 minutes. Repeat, then keep it under cover until use.
  5. Add the sugar to the cream and whisk into soft peaks. Spread the cream evenly over the sponge, then roll it to make your Swiss roll. Then warp with food cling film. Keep it in a refrigerator for at least 2 hours before serving.