Matcha Swiss Roll Cake with Black Sesame Mousse is a dessert that beautifully showcases the delicate flavors of matcha and the rich, nutty essence of black sesame. Wrapped in a light and fluffy cake, this roll is not just a feast for the eyes but a delightful treat for your taste buds. The vibrant green color of matcha adds a charming aesthetic appeal that makes it perfect for special occasions or when you want to impress your friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Matcha Swiss Roll Cake with Black Sesame Mousse

Matcha Swiss Roll Cake with Black Sesame Mousse

This recipe is also a wonderful way to try your hand at baking Japanese-inspired desserts. I first fell in love with this combination during a cozy tea party with friends, where the subtle sweetness of the black sesame mousse complemented the earthy matcha perfectly. It’s an elegant dessert that sounds fancy but is surprisingly straightforward to make. Trust me, once you try this Matcha Swiss Roll Cake with Black Sesame Mousse, your dessert game will reach new heights!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in about 30 minutes, plus chilling time.
Irresistible Flavor: The pairing of matcha and black sesame creates a deliciously unique flavor profile.
Eye-Catching Appeal: The vibrant green cake and creamy black sesame mousse look stunning on any table.
Flexible Serving: Perfect for tea time, special occasions, or just a sweet snack at home.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free versions.

Ingredients You’ll Need

120 g cake flour: This gives the cake its tender crumb; consider using a gluten-free flour blend as an alternative.
15 g matcha powder: Choose high-quality ceremonial matcha for the best flavor.
1 teaspoon baking powder: Helps the cake rise and become fluffy.
¼ teaspoon kosher salt: Enhances the flavors of the ingredients.
5 large eggs, separated: The yolks create richness, while the beaten egg whites add volume.
150 g granulated sugar: Sweetens the cake; can substitute with coconut sugar for a lower glycemic index.
55 g milk (whole or 2% reduced fat): Provides moisture; non-dairy alternatives like almond milk will also work.
1 tablespoon ice-cold water: This helps with the texture of the egg whites when whipped.
1 teaspoon gelatin powder (or 1 silver gelatin sheet): Stabilizes the mousse; agar-agar can be a plant-based alternative.
60 g sesame maple black sesame spread: Adds a unique flavor; tahini could be a good substitute if unavailable.
454 g heavy cream (2 cups), very cold: Whipped cream gives the mousse its lightness.
30 g confectioners sugar (powdered sugar): Sweetens the whipped cream; be sure to sift it to avoid clumps.

How to Make Matcha Swiss Roll Cake with Black Sesame Mousse

Preheat the Oven: Set your oven to 400°F. Line a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat and set it aside.
Mix 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. Set aside.
Combine Egg Mixture: In a large bowl, whisk together 5 egg yolks, 150 g of granulated sugar, and 55 g of milk until the mixture is pale in color and creamy.
Whip the Egg Whites: In another clean bowl, whip the 5 egg whites until they reach medium-stiff peaks. This is key for the cake’s fluffy texture.
Fold the Mixtures Together: Gently fold the dry flour mixture into the yolk mixture until just combined. Then, in three additions, incorporate the whipped egg whites gently to maintain airiness.
Prepare to Bake: Pour the batter into the prepared baking sheet and use an offset spatula to spread it into an even layer. Bake for 8-10 minutes until the cake springs back when touched.
Cool the Cake: After baking, remove the cake from the oven and carefully run a mini offset spatula around the edges to loosen it. While it’s still warm, invert the cake onto a clean kitchen towel. Slowly peel off the parchment paper. Roll the cake up with the towel, seam side down, and let it cool on a wire rack to room temperature.
Bloom the Gelatin: In a small bowl, sprinkle 1 teaspoon of gelatin powder over 1 tablespoon of ice-cold water. Allow it to sit for 3-5 minutes to bloom.
Mix the Black Sesame Filling: In a medium bowl, combine 60 g of sesame maple black sesame spread with about ¼ cup of heavy cream to enrich the flavor.
Incorporate the Gelatin: After the gelatin has bloomed, warm it in the microwave for 20-30 seconds until melted. Add the melted gelatin to the black sesame mixture and stir until fully combined.
Whip the Cream: In another bowl, beat the remaining 454 g of very cold heavy cream with 30 g of confectioners sugar until medium peaks form, ensuring the cream is airy but still holds its shape.
Combine Mousse: Gently fold the whipped cream into the cooled black sesame mixture in three additions, being careful not to deflate the cream.
Fill the Cake: Once the cake is completely cool, unroll it gently and remove the kitchen towel. Spread a generous layer of black sesame mousse across the surface using an offset spatula for an even coat.
Roll the Cake Again: Carefully roll the cake back into a log shape, placing the seam side down to keep it intact. Wrap the log in plastic wrap and let it chill in the fridge for at least 30 minutes to set the mousse.

Storing & Reheating

To store your Matcha Swiss Roll Cake with Black Sesame Mousse, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 3 days. If you want to keep it longer, freeze the roll for up to 3 months. To thaw, place it in the refrigerator overnight. Reheating isn’t necessary, but if you enjoy a slightly softer texture, let it sit at room temperature for about 15 minutes before slicing. Be aware that the texture may change slightly after freezing, but the flavors will remain delightful!

Chef’s Helpful Tips

Egg Separation: Ensure no yolk gets into the egg whites while separating; this will compromise the batter’s fluffiness.
Gelatin Blooming: Always let your gelatin bloom properly to avoid a lumpy mousse.
Matcha Quality: Invest in good-quality matcha, as it greatly impacts the flavor of your cake.
Serving Suggestions: Pair it with fresh berries or a light dusting of confectioners sugar for extra flair.
Make-Ahead: You can prepare the cake a day in advance; just add the mousse the next day before serving.

Baking this Matcha Swiss Roll Cake with Black Sesame Mousse is more than just making a dessert; it’s about sharing a special treat that brings smiles. The stunning colors and delightful flavors not only nourish the body but also warm the heart. You might find yourself wanting to make it for every gathering or even just for a quiet evening at home. Indulge in this sweet experience, enjoy your creation, and let the compliments roll in!

Recipe FAQs

Can I make this recipe gluten-free?

Absolutely! Substitute the cake flour with an equal amount of a gluten-free flour blend, ensuring it contains xanthan gum to help with texture.

How do I store leftover cake?

Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. If you wish to keep it longer, it can be frozen for up to 3 months.

What can I substitute for black sesame spread?

If you can’t find sesame maple black sesame spread, tahini is a good alternative. It has the same nutty flavor, although it may be less sweet; you can adjust sweetness by adding a little maple syrup.

Can I use a different flavor for the filling?

Definitely! If black sesame isn’t your favorite, you could try a chocolate mousse or even a fruity filling like strawberry or raspberry. Just ensure the texture remains consistent for best rolling.

Enjoy your baking adventure with this delightful recipe; it’s sure to be a heartwarming success!

More Desserts & Appetizers Recipes

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: Asian-Fusion

Print Recipe

Description

This Matcha Swiss Roll Cake with Black Sesame Mousse features a soft, flavorful matcha cake with a rich black sesame filling. Perfect for dessert lovers, it combines unique ingredients for a stunning presentation and delicious taste that’s great for any occasion!

Ingredients

Scale

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, very cold, divided
30 g confectioners sugar, powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F and line a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat.
In a small bowl, whisk together the sifted cake flour, sifted matcha powder, baking powder, and kosher salt. Set aside.
In a large bowl, whisk together the egg yolks, granulated sugar, and milk until the mixture is pale in color.
In another clean bowl, whip the egg whites to medium-stiff peaks.
Add the dry flour mixture to the yolk mixture and fold to combine. Then add the whipped egg whites in three additions, gently folding to incorporate.
Pour the batter into the prepared baking sheet and use an offset spatula to spread it into an even layer. Bake for 8-10 minutes, or until the cake springs back when touched. Remove from the oven and run a mini offset spatula around the edges to loosen the cake.
While the cake is still warm, invert it onto a clean kitchen towel and slowly remove the parchment paper. Use the kitchen towel to roll the cake into a log. Let it rest on a wire rack to cool to room temperature.

Notes

Ensure the heavy cream is very cold for better whipping results.
For stronger black sesame flavor, consider adding extra spread to the filling.
This cake can be made ahead of time and stored in the refrigerator.