Matcha Swiss Roll Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Matcha powder: Adds a unique earthy flavor and vibrant green color to the cake.

Sugar: Sweetens the cake and helps to create a tender crumb.

Baking powder: A leavening agent that helps the cake rise.

Baking soda: Works with the baking powder to provide additional lift.

Salt: Enhances the flavors and balances the sweetness.

Almond milk: A dairy-free alternative that adds moisture to the cake.

Vegetable oil: Keeps the cake moist and tender.

Vanilla extract: Adds a subtle, sweet flavor to both the cake and the filling.

Chilled coconut cream: Whipped to create a light and fluffy filling.

Powdered sugar: Sweetens the coconut cream filling and helps to stabilize it.

When preparing the coconut cream filling, make sure to use chilled coconut cream straight from the fridge. This ensures that the cream whips up to a fluffy consistency. If the cream is too warm, it may not hold its shape and could become runny, making it difficult to spread evenly on the cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the texture slightly denser.

• matcha powder - Substitute with spirulina powder: Spirulina powder provides a similar green color and is packed with nutrients, though it has a different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich flavor, though it will add some moisture to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder for leavening.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate is a low-sodium alternative that works similarly to baking soda.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides trace minerals.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good alternative to almond milk.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is solid at room temperature, which can help with the texture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the matcha.

• chilled coconut cream - Substitute with chilled cashew cream: Cashew cream is rich and creamy, making it a good alternative to coconut cream.

• powdered sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index, though it may slightly alter the color and flavor.

• vanilla extract - Substitute with maple extract: Maple extract provides a sweet, rich flavor that pairs well with the other ingredients.

• To keep your Matcha Swiss Roll fresh, store it in an airtight container in the refrigerator. This will help maintain its moisture and prevent it from drying out. It should stay fresh for up to 3-4 days.
• If you plan to enjoy the dessert over a longer period, consider freezing it. First, wrap the Swiss roll tightly in plastic wrap to protect it from freezer burn. Then, place it in a freezer-safe container or a resealable plastic bag.
• When freezing, make sure to label the container with the date so you can keep track of its freshness. The Matcha Swiss Roll can be frozen for up to 2 months.
• To thaw, transfer the Swiss roll from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing process helps maintain the texture and flavor of the cake.
• If you’re in a hurry, you can let the Swiss roll sit at room temperature for about 1-2 hours. However, be cautious not to leave it out for too long to avoid any potential spoilage.
• For an extra touch of freshness, you can re-whip the coconut cream filling before serving. This will bring back its fluffy texture and enhance the overall taste of the dessert.
• When ready to serve, slice the Matcha Swiss Roll with a sharp knife. Clean the knife between cuts to ensure neat and tidy slices. Enjoy your delightful vegan treat!

• Microwave Method:

  1. Place a slice of matcha Swiss roll on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 10-15 seconds. Check if it's warm enough; if not, continue in 5-second intervals.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the matcha Swiss roll in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for about 10 minutes or until warmed through.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the matcha Swiss roll on a heatproof plate and cover it with a lid.
  3. Steam for 5-7 minutes, checking occasionally to ensure it doesn't get too moist.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Wrap the matcha Swiss roll in parchment paper to prevent it from drying out.
  3. Heat for 3-5 minutes, checking halfway through to ensure it warms evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the matcha Swiss roll in the skillet and cover with a lid.
  3. Heat for 2-3 minutes on each side, ensuring it doesn't burn.

• Oven: Used to bake the cake at the required temperature of 350°F (175°C).

• Baking tray: Holds the cake batter while it bakes in the oven.

• Parchment paper: Prevents the cake from sticking to the baking tray.

• Mixing bowl: Used to combine the dry ingredients.

• Mixing bowl: Used to combine the wet ingredients.

• Whisk: Helps to mix the dry ingredients thoroughly.

• Whisk: Used to mix the wet ingredients until well combined.

• Spatula: Assists in spreading the batter evenly in the baking tray.

• Toothpick: Checks if the cake is baked through by inserting it into the center.

• Electric mixer: Whips the chilled coconut cream, powdered sugar, and vanilla extract until fluffy.

• Cooling rack: Allows the cake to cool slightly before rolling.

• Knife: Helps to slice the rolled cake before serving.

• Refrigerator: Chills the rolled cake for at least 1 hour before slicing and serving.

Prepare the filling: Whip the coconut cream while the cake is baking to save time.

Use parchment paper: Line the baking tray with parchment paper for easy removal and less cleanup.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Chill the cream: Ensure the coconut cream is well-chilled before whipping to achieve the best texture quickly.

Cool the cake: Roll the cake with parchment paper immediately after baking to speed up the cooling process.