Matcha Swiss roll with Cream Cheese Filling
- 5 egg yolks
- 1tsp vanilla extract
- 30g Oil
- 50g milk
- 75g Cake flour + 5g matcha powder
- 20g castor sugar
- 5 Egg whites
- 50g Castor Sugar
Variation: use 70g flour + 10g cocoa powder for chocolate flavor
Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and matcha powder together. Set aside.
Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.
Add flour mixture into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.
Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (26cmx 26cm pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the one level above centre rack, at 170C for 15 mins or until golden brown.
Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.
Filling: Cream 60g creamcheese with 30g of icing sugar until creamy, add 20g butter and continue to beat until smooth. Set aside. In a separate bowl, whip up 50g of non-dairy whipping cream until stiff. Fold this with a spatula into the cream cheese until well combined. May not need not use all the whipped cream. Use this as the filling for this swiss roll.