Matcha Swiss Roll With Lemon Mascarpone Whipped Cream Filling

This Matcha Swiss Roll With Lemon Mascarpone Whipped Cream Filling - light, fluffy and not too sweet. Green tea flavored sponge cake, filled with fresh and smooth lemon mascarpone whipped cream.

👥 10 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Lyubomira from CookingLSL📖 cookinglsl

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●whisk
●spatula
●knife

📝 Preparation Steps

Preheat oven to 400 F. Spray 15.5 x 10.5 in jelly roll pan with cooking spray. Line with parchment paper. Spray parchment paper with cooking spray and lightly flour it. Set a side.

In a bowl sift cake flour, salt, baking soda and matcha powder. Set a side.

Beat egg whites with an electric mixer to stiff peaks. Set a side, or keep in the fridge.

In a different bowl beat egg yolks and sugar until pale and frothy. Add vanilla and milk, whisk until combined.

Slowly add in dry ingredients, use a rubber spatula and mix until incorporated. Do not over mix.

Add egg whites in 3 additions. Gently fold them into the mixture.

Pour batter into prepared pan. Spread it into an even layer.

Bake for ⏱️ 10 minutes, until cake springs back to touch. Remove from oven and run a knife around the edges, to loosen cake.

Place a clean kitchen towel on your plot and generously sift powdered sugar over it.