Matcha Swiss Roll Cake with Black Sesame Mousse is an exquisite way to satisfy your cake cravings while introducing unique flavors to your dessert repertoire. This beautiful dessert combines the earthy, grassy notes of matcha with the rich, nutty essence of black sesame, creating a harmonious marriage of flavors that is utterly delightful. The soft, fluffy texture of the Swiss roll contrasts beautifully with the creamy mousse, making every bite a perfect blend of taste and texture.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Matcha Swiss Roll Cake with Black Sesame Mousse

Matcha Swiss Roll Cake with Black Sesame Mousse

I first encountered this delightful concoction during a visit to a charming bakery that specialized in Asian-inspired desserts. The moment I took a bite, I was captivated by how the vibrant green matcha intertwined with the velvety black sesame, transporting me to a serene tea house in Japan. What makes this recipe truly special is how it marries traditional Swiss roll techniques with bold Asian flavors. Perfect for any occasion, this lovely roll cake is impressive enough for a dinner party or simple enough for a cozy afternoon snack. I wholeheartedly invite you to try this delightful dessert; its flavors will surely leave you wanting more!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in about an hour, making it a fast yet impressive treat.
Irresistible Flavor: The combination of matcha and black sesame creates a unique, delicious profile that will surprise your taste buds.
Eye-Catching Appeal: The vibrant green of the cake and the dark sesame mousse make for a stunning presentation.
Flexible Serving: Ideal for special occasions, tea time, or as a unique dessert to impress friends and family.
Diet-Friendly Options: Gluten-free flour can easily replace cake flour if desired, accommodating various dietary preferences.

Ingredients You’ll Need

120 g cake flour: This provides the soft texture essential for a classic Swiss roll. If you’re gluten-sensitive, consider using a gluten-free cake flour blend.
15 g matcha powder: Matcha adds both color and a delicate flavor profile to the cake. Make sure to use high-quality culinary matcha for the best taste.
1 teaspoon baking powder: This is crucial for giving the cake the lift it needs.
¼ teaspoon kosher salt: Balances the sweetness and enhances the flavors.
5 large eggs, separated: Using separated eggs helps achieve a fluffier cake; the yolks add richness, while the whipped whites provide volume.
150 g granulated sugar: This sweetener is necessary for balancing flavors and contributing to the cake’s moisture.
55 g milk (whole or 2% reduced fat): Adds moisture and richness; opt for whole milk for a creamier texture.
1 tablespoon ice-cold water: Helps the rolled cake maintain its shape.
1 teaspoon gelatin powder (or 1 silver gelatin sheet): Used to stabilize the mousse.
60 g sesame maple black sesame spread: This brings an irresistible nuttiness to the mousse; feel free to use plain black sesame paste if that’s what you have on hand.
454 g heavy cream (2 cups): The star of the mousse, it’s essential for creating a rich and airy texture. Ensure it’s very cold before whipping.
30 g confectioners’ sugar (powdered sugar): This adds sweetness and creates a smooth texture for the mousse.

How to Make Matcha Swiss Roll Cake with Black Sesame Mousse

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a 15×10 inch jelly roll baking pan with parchment paper or a silpat mat.
Prepare the Dry Ingredients: In a small bowl, whisk together the sifted cake flour, sifted matcha powder, baking powder, and kosher salt. Set aside to combine the dry ingredients well.
Whip Egg Yolks: In a large bowl, whisk together the egg yolks, granulated sugar, and milk until the mixture is pale and creamy—this can take about 5 minutes of whisking.
Whip Egg Whites: In a separate clean bowl, whip the egg whites until you reach medium-stiff peaks. Gently fold in a third of the egg whites into the yolk mixture, continuing until fully integrated.
Combine and Fold: Carefully add the dry flour mixture to the yolk mixture, folding gently until just combined. Then, incorporate the remaining egg whites in two more additions, being cautious to maintain as much air as possible.
Spread and Bake: Pour the batter onto the prepared baking sheet, using an offset spatula to spread it into a smooth, even layer. Bake in the preheated oven for 8 to 10 minutes until the cake springs back when touched.
Cool the Cake: Remove the cake from the oven and run a mini offset spatula around the edges to loosen it. Invert the cake onto a clean kitchen towel and gently peel off the parchment paper. Roll the cake up with the towel while it’s still warm and let it cool on a wire rack.
Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the ice-cold water. Let sit for 3-5 minutes until the gelatin blooms.
Make the Black Sesame Mixture: In a medium bowl, mix the black sesame spread with ¼ cup of the heavy cream. Once the gelatin is bloomed, add it to this mixture, heating gently in the microwave for 20-30 second intervals until fully dissolved. Stir well.
Whip the Cream: In another bowl, beat the chilled heavy cream with confectioners’ sugar until you achieve medium peaks. Gently fold this whipped cream into the cooled black sesame mixture in three parts, ensuring it remains airy and light.
Assemble the Cake: Once the cake has cooled, gently unroll it and remove the kitchen towel. Spread a generous amount of the black sesame mousse filling onto the cake, smoothing it into an even layer.
Roll the Cake: Carefully roll the cake back into a log shape, placing the seam side down to prevent it from unraveling. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes to let the mousse set up properly.

Storing & Reheating

To store your Matcha Swiss Roll Cake with Black Sesame Mousse, keep it in an airtight container in the refrigerator for up to four days. Alternatively, you can freeze the wrapped cake to maintain its freshness for up to three months. Just remember when reheating to enjoy it cold, as the flavors and texture are best this way. If you notice the mousse changing slightly after freezing, feel free to freshen it up with a light whip before serving.

Chef’s Helpful Tips

Avoid Dry Cake: When baking the Swiss roll, do not overbake; this can cause it to dry out. Check it at the 8-minute mark.
Whipping Whites: Ensure your mixing bowl is clean and dry when whipping the egg whites to achieve maximum volume.
Mousse Texture: Be cautious not to over-mix your whipped cream into the black sesame mixture to keep that light and airy texture.
Flavor Enhancements: If you want an extra kick, consider adding a few drops of vanilla extract to the whipped cream.
Preparation Ahead: You can make the black sesame mousse a day in advance, saving time on the day you plan to serve the cake.

Crafting this delightful Matcha Swiss Roll Cake with Black Sesame Mousse is not just about following a recipe; it’s about creating a beautiful and delicious experience. Each element plays a crucial role in building layers of flavor and texture that come together to form something truly special. Whether for a gathering or a personal treat, this cake will undoubtedly impress palates and create lasting memories. Enjoy the journey of creating this irresistible dessert and don’t hesitate to put your twist on it!

Recipe FAQs

Can I use different types of flour?

Yes! While this recipe calls for cake flour for its light texture, you can substitute with a gluten-free flour mix for a gluten-free version. Make sure to select a blend formulated for baking to ensure success.

What can I do if my cake is too dry?

If you find that your cake is dry, it may have been overbaked. To keep it moist next time, ensure to check on it around the 8-minute mark. If it has already cooled and is dry, consider serving it with a side of whipped cream or a light syrup to add moisture.

Can I make this cake in advance?

Absolutely! The Swiss roll can be made a day ahead, just be sure to cover it well. The flavors meld beautifully overnight, and it’s perfect for those busy schedules, allowing you more time to enjoy with your guests.

Is there an alternative to gelatin in the mousse?

If you’re looking for a vegetarian option, you can replace the gelatin with agar-agar, which is derived from seaweed. Be sure to follow the package instructions for proper blooming and use; the texture may vary a bit, so adjust your expectations accordingly.

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Matcha Swiss Roll Cake with Black Sesame Mousse

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Author: Peter
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 10 servings 1x
Category: Desserts
Method: Baking
Cuisine: Japanese

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Description

This Matcha Swiss Roll Cake with Black Sesame Mousse combines the earthy flavors of matcha with rich black sesame, creating an irresistible dessert that’s easy to make. Perfect for gatherings or a cozy treat at home, it’s a delightful blend of taste and texture with simple steps for success.

Ingredients

Scale

120 g cake flour
15 g matcha powder
1 teaspoon baking powder
¼ teaspoon kosher salt
5 large eggs, separated
150 g granulated sugar
55 g milk, whole or 2% reduced fat
1 tablespoon ice cold water
1 teaspoon gelatin powder, or 1 silver gelatin sheet
60 g sesame maple black sesame spread
454 g heavy cream, very cold, divided (2 cups)
30 g confectioners sugar, powdered sugar

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Instructions

Preheat your oven to 400°F (200°C). Prepare a 15×10-inch jelly roll baking sheet by lining it with parchment paper or a silpat mat.
In a small bowl, combine the sifted cake flour, sifted matcha powder, baking powder, and kosher salt; set aside.
In a large mixing bowl, whisk the egg yolks with granulated sugar and milk until the mixture is pale in color.
In another clean bowl, whip the egg whites to medium-stiff peaks.
Gently add the dry flour mixture to the yolk mixture and fold to combine. Gradually incorporate the whipped egg whites in three additions.
Pour the batter into the prepared baking sheet. Spread it into an even layer using an offset spatula. Bake for 8-10 minutes until the cake springs back when touched.
Once out of the oven, run a mini offset spatula around the edges to loosen the cake. While it’s still warm, invert the cake onto a clean kitchen towel, carefully remove the parchment, and roll the cake into a log using the towel. Let it cool on a wire rack to room temperature.

Notes

Be gentle when folding in the egg whites to keep the cake light and fluffy.
Make sure your heavy cream is very cold for the best whipping results.
You can adjust the amount of matcha based on your taste preference.