30 Jun 2026
Matcha & Strawberry Swiss Roll is a premium chilled dessert made with a soft, flexible matcha sponge and a balanced strawberry cream filling. The sponge is prepared using SwissBake® Matcha Cake Mix for consistent colour, volume, and structured roulade preparation. This matcha Swiss roll recipe is ideal for patisserie displays, premium dessert counters, and sliced chilled servings.
30 Jun 2026
Matcha Sponge Batter Preparation: In a planetary mixer fitted with a whisk attachment, combine SwissBake® Matcha Cake Mix and whole fresh eggs. Whip on medium speed for 8–10 minutes until the batter becomes light, pale green, aerated, and voluminous. The batter should hold enough structure to spread evenly without collapsing.
Panning & Baking: Line three standard 60cm × 40cm baking trays with high-quality baking paper. Divide and spread approximately 550g of batter per tray, levelling each sheet with an offset palette knife to achieve a flat, uniform thickness of around 4mm. Bake at 200°C for 7-8 minutes. Keep the oven vent closed and do not use steam, as retaining moisture is important for sponge flexibility. Immediately remove the baked sponge sheets from the hot trays after baking to prevent drying. Allow the sheets to cool completely before filling.
Whipped Cream Preparation: In a clean mixing bowl fitted with a whisk attachment, combine SwissBake® Whipping Cream Powder with cold milk or water at 4°C. Whip on high speed for 3–4 minutes until stable, stiff peaks form. Transfer the whipped cream to the refrigerator for 15 minutes to set before spreading and piping.
Filling & Rolling: Once the matcha sponge sheets are completely cool, gently peel off the baking paper and place each sheet flat on the work surface. Spread a thin, even layer of strawberry compote across each sponge sheet, using approximately 130g per sheet. Spread a layer of whipped cream over the compote, using approximately 200g per sheet, and leave a clean 2 cm border at the far edge to help seal the roll. Roll each sheet tightly and evenly from the long edge into a compact cylinder. Wrap each roll firmly in parchment paper or plastic film.
Setting, Slicing & Garnishing: Place the wrapped rolls in the refrigerator at 4°C for at least 1 hour to set the structure. Once set, slice into 4cm thick portions using a sharp, warm serrated knife for clean cuts. Pipe elegant cream rosettes on top of each slice using a piping bag fitted with a closed star nozzle. Garnish each portion with a halved fresh strawberry and a purple edible viola flower for a premium finish.
