Simple Matcha Swiss Roll (Chiffon cake roll)

I love matcha or simple Swiss roll, no chocolate, no fruits or even pretty rainbow color on it.


I remember my mom baked always simple cake without special decoration. When she baked sponge cake, she always decorated it only with cream and strawberries, cheesecake without decoration or fruits. It doesn't mean she was bad, I guess it is just her baking style. She was a challenging woman, so she tried lots of kinds of recipes but her's were always simple.

I grew up with those cakes so I got used to it, and then love it.
Now I feel simple recipe seems easy but actually most difficult. No cheat about looking, need to show the best taste.

What I need is still to learn more my mom's recipe, however I don't know how, need practice a lot, check her cooking book again or depend on my memory of her taste.




**Matcha Swiss Roll recipe**
18*28 cm(7*11 inch) roll cake baking sheet

3 eggs whites
3 egg yolks
60g granulated sugar
2 tbsp milk
2 tbsp oil
50g pastry flour
1-2 tsp matcha powder

200 ml heavy cream
2 tbsp granulated sugar
2 tsp  matcha powder

1. Beat egg whites in a bowl. add 1/2 granulated sugar into a bowl and beat until it becomes glossy and get stiff peak.
2. Beat egg yolks and 1/2 leftover sugar in another bowl until it becomes a little bit white and fluffy.
3. Add milk and oil into egg yolks bowl, and blend them.
4. Sieve dry ingredients and add half of them into egg yolk bowl. Blend quietly.
5. Add 1/2 egg whites into egg yolk bowl and blend quietly.
6. Add 1/2 leftover dry ingredients into the bowl and blend quietly.
7. Add 1/2 leftover egg whites into egg yolk bowl and blend quietly.
8. Pour the batter into Swiss roll cake pan with baking sheet evenly.
9. Bake it in the preheated oven at 180°C for 13-14 minutes.

10. Cool it down while covering with plastic wrap to keep moist and take out burn on top later.
11. When it get cool, Take out plastic wrap with brown surface of sponge.
12. Whip heavy cream, sugar and matcha powder in a clean bowl until stiff peak.
13. Spread out on sponge and roll it up.

14. Cover the roll cake with baking sheet, keep it in a fridge for at least 1 hour before you serve.