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Matcha Green tea Cake Roll
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5 from 4 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Servings: 10
Author: Lyubomira from CookingLSL

Ingredients

For the cake roll:

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

  • 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.
  • In a bowl sift cake flour, salt, baking soda and matcha powder. Set a side.
  • Beat egg whites with an electric mixer to stiff peaks. Set a side, or keep in the fridge.
  • In a different bowl beat egg yolks and sugar until pale and frothy. Add vanilla and milk, whisk until combined.
  • Slowly add in dry ingredients, use a rubber spatula and mix until incorporated. Do not over mix.
  • Add egg whites in 3 additions. Gently fold them into the mixture.
  • Pour batter into prepared pan. Spread it into an even layer.
  • Bake for 10 minutes, until cake springs back to touch. Remove from oven and run a knife around the edges, to loosen cake.
  • Place a clean kitchen towel on your plot and generously sift powdered sugar over it.
  • Invert cake onto kitchen towel and remove parchment paper. Discard paper.
  • Gently roll cake and towel into a log. Let cake cool to room temperature.
  • In the mean time prepare filling:
  • Beat heavy cream with 1 Tbsp powdered sugar until stiff peaks.
  • In a bowl mix together mascarpone and the rest of the powdered sugar. (add more sugar according to your taste).
  • 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.
  • Once the cake has cooled, carefully unroll it. Spread the filling and roll cake back into a log.
  • Cover and refrigerate for at least 30 minutes, before you slice and serve it. Dust top of cake roll with powdered sugar.

Nutrition

Calories: 270kcal | Carbohydrates: 20g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 109mg | Potassium: 107mg | Sugar: 12g | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1mg