Flourless Matcha Swiss Roll
Flourless Matcha Swiss Roll
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.
Matcha Swiss Roll
Recipe Difficulty Level: Easy
Recipe Type: Dessert
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
Instructions for the roulade:
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.
Instructions for the filling:
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.
The perfect treat for a sunny afternoon
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!
Disclaimer: This post is NOT SPONSORED – I bought everything myself and there are NO AFFILIATE LINKS.