Disclaimer: This post is NOT SPONSORED – I bought everything myself and there are NO affiliate links.
Flourless cakes seem to pop up everywhere and after making this matcha swiss roll I think that you’re missing out if you’ve never made a cake without flour. It is the perfect gluten-free and low carb afternoon treat: it’s light as air, soft and not too sweet.
For the Matcha Swiss Roll you’ll need:
- 6 eggs (separated)
- 40g sweetener (e.g. erythritol)
- 10g matcha tea powder (we love using this one by Kissa Tea, an organic Austrian company)
- 1tsp vanilla extract
Ingredients for the filling:
- 180g mascarpone cheese
- 150ml heavy cream
- 4 leaves of gelatin
- liquid stevia to taste
And here’s how you make the matcha roulade:
- Start by preheating the oven to 160° fan.
- In a large bowl, whisk the egg whites. When the egg whites form soft peaks add half of your sweetener and continue to whisk until stiff peaks form.
- In a separate bowl, whisk egg yolks with the rest of the sweetener until well combined and pale yellow.
- Dissolve the matcha tea powder in a bit of water by giving it a good stir and then add the mixture to the egg yolks. Continue to whisk until evenly combined.
- Now slowly add this matcha egg yolk mixture to the egg whites in a thin stream while whisking continuously. Again, until just combined but be careful, you don’t want to squash out the air you’ve just beaten in.
- By now you should have a stiff, wonderfully green mixture that can be poured into a tin lined with parchment paper. Ideally, your tin has a size of about 30 x 23 cm (but if you only have a bigger one, that’s also no problem as you can make it smaller by using this trick).
- Bake for about 20 to 22 minutes. Your cake is done when it springs back when lightly touched.
- Turn the warm cake onto a kitchen towel and roll it up with the towel starting with one of the shortest edges. Let your cake roll completely cool before you fill it.
To make the filling follow these simple steps:
- Soak the gelatin leaves for about 5 minutes in cold water.
- In a bowl, soften the mascarpone cheese by whisking for a few minutes.
- Gently squeeze the gelatin leaves to remove any excess water and heat them in a small pan until completely dissolved. Let the thick liquid rest for a bit before adding about 3 tbsps of the mascarpone cheese to it and stir until well combined.
- Pour the mixture into the bowl of softened mascarpone cheese and whisk continuously.
- In a separate bowl, whisk the heavy cream until it holds its shape.
- Finally, add liquid stevia to taste and fold in the whipped cream.
You can now unroll the roulade and spread the cream all over your cake but make sure to leave a 2 cm border around the edges. Sprinkle strawberry dices all over the cake and, finally, roll it up again. Let the Matcha Swiss Roll rest in the refrigerator for at least 3 hours before enjoying it. If you don’t want to wait that long, you could make the filling without gelatin and devour this creation immediately.
This dessert is the perfect treat for a sunny afternoon. We enjoyed it with the first iced coffee of the season. Hooray for warmer temperatures!
As always, this post is not sponsored. I bought the Matcha powder myself.