Matcha Swiss Roll With Lemon Mascarpone Whipped Cream Filling
This Matcha Swiss Roll With Lemon Mascarpone Whipped Cream Filling – light, fluffy and not too sweet. Green tea flavored sponge cake, filled with fresh and smooth lemon mascarpone whipped cream.
Matcha Green Tea Cake Roll
You guys knew this one was coming, didn’t you?
This recipe was requested by a subscriber, but it has also been on my “to cook” list for a while. It just took me a few attempts to get it right though.
Matcha Swiss Roll With Whipped Mascarpone Cream
I made a sponge cake, with intense green tea flavor, but not overwhelming. These isn’t any oil in the cake.
For the filling – of course there are other options, you can fill yours with whipped cream, cream cheese or pastry cream of your choice. I decided to make some lemon mascarpone whipped cream, so this roll tasted just like lightly sweetened lemon green tea. Adding mascarpone to the whipped cream makes is thicker and it holds a lot better. It is perfect for cakes and cake rolls. Adding some lemon zest to the whipped cream brought fresh citrusy flavor.
Matcha Green Tea Roll
This swiss roll is the perfect addition to your afternoon tea.
Matcha Green Tea Cake Roll
And I often get questions about the cake rolls I make, so I’ve included some information about what I use:
I use an inexpensive 15.5 x 10.5 in jelly roll pan for all my cake rolls. (I do not recommend using a cookie sheet, although it works, cookie sheets are often larger and this will make a huge difference, so you’ll need to adjust the baking time).
Do not over mix cake batter, the cake part of your roll will be though.
Do not over bake the cake. For best results cake should be almost fully cooked, but still moist and spongy.
Act quickly – after you take the cake out of the oven, immediately turn it over a kitchen towel, dusted with powdered sugar. Then roll the cake with the towel and let it cool completely.
Use a generous amount of powdered sugar to prevent cake layer sticking to the towel.
Choose a cake roll filling, that isn’t too runny, otherwise cake roll get soggy and might crack. Cream cheese frosting works great.
I hope this helps!
Matcha Swiss Roll
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Matcha Swiss Roll With Lemon Mascarpone Whipped Cream Filling
Ingredients
For the cake roll:
- 3/4 cup + 1 Tbsp cake flour
- 1/4 tsp salt
- 1 tsp baking powder
- 2 Tbsp Matcha green tea powder
- 5 large eggs — , egg yolks separated from egg whites
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup milk
For the lemon mascarpone whipped cream:
- 8 oz mascarpone cheese at room temperature
- 3 tbsp powdered sugar — , divided
- additional powdered sugar for dusting
- 1/2 cup cold heavy cream
- 1/2 tsp lemon zest
Instructions
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Preheat oven to 400 F. Spray 15.5 x 10.5 in jelly roll pan with cooking spray. Line with parchment paper. Spray parchment paper with cooking spray and lightly flour it. Set a side.
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In a bowl sift cake flour, salt, baking soda and matcha powder. Set a side.
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Beat egg whites with an electric mixer to stiff peaks. Set a side, or keep in the fridge.
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In a different bowl beat egg yolks and sugar until pale and frothy. Add vanilla and milk, whisk until combined.
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Slowly add in dry ingredients, use a rubber spatula and mix until incorporated. Do not over mix.
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Add egg whites in 3 additions. Gently fold them into the mixture.
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Pour batter into prepared pan. Spread it into an even layer.
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Bake for 10 minutes, until cake springs back to touch. Remove from oven and run a knife around the edges, to loosen cake.
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Place a clean kitchen towel on your plot and generously sift powdered sugar over it.
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Invert cake onto kitchen towel and remove parchment paper. Discard paper.
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Gently roll cake and towel into a log. Let cake cool to room temperature.
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In the mean time prepare filling:
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Beat heavy cream with 1 Tbsp powdered sugar until stiff peaks.
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In a bowl mix together mascarpone and the rest of the powdered sugar. (add more sugar according to your taste).
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Using a rubber spatula, fold whipped cream into sugar mascarpone mixture. Add lemon zest. If the cream is not sweet enough, add more powdered sugar.
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Once the cake has cooled, carefully unroll it. Spread the filling and roll cake back into a log.
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Cover and refrigerate for at least 30 minutes, before you slice and serve it. Dust top of cake roll with powdered sugar.
Nutrition Information
Calories: 270, Fat: 17g, Saturated Fat: 9g, Cholesterol: 121mg, Sodium: 109mg, Potassium: 107mg, Carbohydrates: 20g, Sugar: 12g, Protein: 7g, Vitamin A: 770%, Vitamin C: 0.2%, Calcium: 82%, Iron: 1%
You make the prettiest cake rolls, Mira! I love this matcha flavor. So creative, especially with that lemon mascarpone filling. Sounds like the perfect dessert!
I’ve had a few swiss rolls in my life, but never a matcha one filled with lemon marscapone! Swoon! Sounds amazing, and it looks beautiful! Great recipe, Mira!
I love how sweet and light this roll looks and sounds. And I can imagine it with a lovely cup of tea. Your tips are very helpful, Mira. I always appreciate that. Pinned!
Oh my word! Mira, you totally outdid yourself with this gorgeous swiss roll! I mean, it’s beyond stunning with the matcha and that killer lemon mascarpone! It looks soooo ultra-moist too!
Mira, this roll cake is gorgeous!!! I still have never made one!!! love that this one was requested by a reader!!! so great!!!
This Swiss Roll looks perfect! You are definitely my swiss roll guru. Thanks so much for the tips I haven’t had luck when it come to swiss roll cakes. Pinning!
Swiss rolls were my favorite dessert growing up. I love the idea of using matcha, this I must try.
Love the flavor combo here Mira! This roll is just gorgeous… !
What a beautiful and creative cake roll, Mira! Thanks for all the tips too! Now, what time is tea? I’m coming over!
You make the prettiest cake tolls Mira! Love the flavors in this one!
This swiss roll looks divine, Mira! Love the cream cheese filling!
I love matcha desserts! And that cream cheese filling looks so wonderfully decadent! Pinned for sure!
Oh my gosh – Mira, the afternoon slump hit me and then I saw your post – now I so so badly want a slice of this gorgeous matcha swiss roll!
I think matcha should win “ingredient of the year”! I only ever had it at Starbucks but now it is showing up everywhere. I love your roll cake, it’s so pretty! And of course more marscapone, please 🙂 Pinned!
You make the prettiest cake rolls, Mira! This matcha one is gorgeous! I am such a big fan of matcha desserts and love the lemon mascarpone cream filling! Wish I had a big slice of this right now!
Yes! You always make wonderful swiss rolls! Love the addition of matcha!
This is so perfect for a Mother’s Day brunch. I love the colors Mira.
Girl, you are the queen of the perfect rolls! I love these sweet cake rolls with mascarpone whipped cream filling. I love matcha so I know I would love this cake.
You make gorgeous looking rolls, Mira! This one is no exception. Love matcha flavor! Great share, girl! pinning!
What an adorable roll! I absolutely am smitten with the idea of lemon mascarpone whipped cream and the green tea in the sponge cake must be good for you! As are all things green tea. I must make this, asap. With a cuppa tea =)
Thanks Laura! Love green tea!
Your cake rolls always turn out so perfect! I love that you did a matcha version, this one looks just as delicious as all of the others.
Wow Mira, using matcha in a swiss roll is genius. This looks amazing.
That swiss roll looks SO deliciously amazing!! I love the matcha flavor for the cake and the lemon mascarpone filling – I’ll take a slice!! Pinned 🙂
Wow. I love your cake rolls, Mira! And I love how much you use mascarpone, you tiramisu addict! I’m sure it goes great with the matcha flavor!
What a beautiful fluffy roll! So inviting to have with a cup of tea!