Uploaded March 2025 | Updated September 2026, 1 week ago

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Matcha Marble Swiss Roll
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*Recipe*
Yolk batter
5 egg yolks
55g milk
50g corn oil
60g low protein flour (cake flour)
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6g matcha powder
25g hot water
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Meringue
5 egg whites
50g sugar
5g lemon juice
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Method
➡️ add milk and oil together, mix till combine
➡️ sieve the flour in and mix into paste
➡️ add the yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ weigh 220g batter in a separate bowl, scoop out a few tablespoon and mix with matcha paste then pour back and mix into matcha batter
➡️ keep the matcha batter in a piping bag
➡️ pipe the plain batter and matcha batter alternatively onto a 28x28” pan
➡️ use spoon to draw marble lines
➡️ bake at 150C 30mins
➡️ leave on cooling rack with the tanned skin facing down
➡️ when it is slightly cooled and still warm, flip over and peel off the paper, then roll the cake up