Matcha Swiss Roll Cranberry Cream (Print Version)
Delicate matcha sponge rolled with cranberry-studded cream, ideal for gatherings or afternoon tea.
# What You'll Need:
→ Sponge Cake
01 - 4 large eggs, separated
02 - 1/2 cup granulated sugar, divided
03 - 2 tablespoons vegetable oil
04 - 2 tablespoons whole milk
05 - 1 teaspoon vanilla extract
06 - 2/3 cup cake flour, sifted
07 - 2 tablespoons matcha powder, sifted
08 - 1/4 teaspoon salt
→ Cranberry Cream
09 - 3/4 cup plus 2 tablespoons heavy whipping cream, chilled
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - 2/3 cup fresh or frozen cranberries
13 - 2 tablespoons granulated sugar
14 - 2 tablespoons water
→ Finishing
15 - Powdered sugar, for dusting
16 - Additional cranberries or fresh mint, for garnish (optional)
# Steps to Follow:
01 - Preheat oven to 350°F (180°C). Line a 9x13-inch jelly roll pan with parchment paper.
02 - In a small saucepan, combine cranberries, 2 tablespoons granulated sugar, and 2 tablespoons water. Simmer over medium heat for 5–7 minutes until cranberries burst and mixture thickens. Let cool, then roughly chop.
03 - In a mixing bowl, beat egg yolks with 1/4 cup granulated sugar until pale and thick. Stir in vegetable oil, whole milk, and vanilla extract.
04 - Sift cake flour, matcha powder, and salt together. Fold dry mixture into yolk mixture until just combined.
05 - In a clean bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup granulated sugar; beat to stiff peaks.
06 - Gently fold whipped egg whites into the matcha batter in three additions to maintain volume.
07 - Pour batter into prepared pan, smoothing the surface. Bake 11–13 minutes, or until sponge springs back when touched.
08 - Cool sponge for 2 minutes, then invert onto a clean tea towel dusted with powdered sugar. Remove parchment, and roll sponge (from short end) in towel while warm. Cool completely.
09 - Whip cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in chopped, cooled cranberries.
10 - Unroll cooled sponge; spread cranberry cream evenly, leaving a 3/4-inch border. Carefully re-roll the sponge.
11 - Trim edges for a neat finish. Dust top with powdered sugar and garnish with cranberries or mint as desired. Chill at least 30 minutes before slicing.
# Additional Tips::
01 -
- Japanese-French fusion brings unique flavors to dessert
- Tangy cranberry cream balances the earthy matcha
02 -
- Matcha quality affects flavor & color of sponge
- Chilling the rolled cake helps maintain its shape for clean slices
03 -
- Use a flexible spatula for folding to prevent deflating the batter
- Add orange zest to the cranberry compote for a brighter flavor