Matcha Swiss Roll Cake with Black Sesame Mousse is a delightful fusion of flavors and textures that makes for an impressive dessert. The gentle bitterness of the matcha perfectly complements the nutty richness of the black sesame mousse, creating a harmonious balance that leaves your taste buds tingling. As you slice into this vibrant green cake, the soft and airy texture coupled with the creamy filling invites you into a world of deliciousness, perfect for any special occasion or a serene afternoon indulging in a cup of tea.

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 discovered matcha swiss roll cakes while visiting a quaint little bakery, and I was immediately captivated by their delicate beauty. This piece of culinary art not only looks stunning on the table but also brings joy with each bite. Whether you’re planning a family gathering, celebrating a birthday, or simply treating yourself, this recipe is a standout choice that showcases both sophistication and comfort. So roll up your sleeves and get ready to experience the irresistible Matcha Swiss Roll Cake with Black Sesame Mousse—it’s a treat worth making!

Why You’ll Love This Recipe

Simple & Quick: With just a bit of patience, you can whip this up in about 2 hours—perfect for a weekend baking project.
Irresistible Flavor: The combination of creamy black sesame mousse and earthy matcha creates a unique and indulgent taste.
Eye-Catching Appeal: Its vibrant green color and swirls of dark mousse make it a show-stopper at any event.
Flexible Serving: Ideal for afternoon tea, dessert after dinner, or even a sweet breakfast treat.
Diet-Friendly Options: Use gluten-free cake flour for an adaptable recipe that’s inclusive.

Ingredients You’ll Need

120 g cake flour: A light flour perfect for creating a soft, tender cake; you can substitute it with gluten-free flour for a gluten-free version.
15 g matcha powder: High-quality matcha gives this cake its beautiful color and flavor; make sure to use culinary-grade matcha for the best results.
1 teaspoon baking powder: This leavener helps the cake rise, resulting in a light and fluffy texture.
¼ teaspoon kosher salt: Enhances the flavor; avoid table salt as it can be too salty.
5 large eggs, separated: The yolks add richness, while the whipped whites provide lift to the cake.
150 g granulated sugar: Sweetens the cake; feel free to adjust the quantity to your taste.
55 g milk (whole or 2% reduced fat): Adds moisture to the batter; oat or almond milk can be used as dairy-free alternatives.
1 tablespoon ice cold water: Used to help bloom the gelatin.
1 teaspoon gelatin powder or 1 silver gelatin sheet: Essential for stabilizing the mousse; ensure it’s unflavored.
60 g sesame maple black sesame spread: This decadent vegan spread infuses the mousse with unique flavor; you could also use black tahini as a substitution.
454 g heavy cream (2 cups), very cold, divided: Whipped to add airiness and creaminess to the mousse; ensure it’s well-chilled for better whipping.
30 g confectioners sugar (powdered sugar): Sweetens the whipped cream; it dissolves easily, ensuring a smooth mousse texture.

How to Make Matcha Swiss Roll Cake with Black Sesame Mousse

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat, ensuring the sides of the pan are well covered.
Mix Dry Ingredients: In a small bowl, whisk together the sifted cake flour, sifted matcha powder, baking powder, and kosher salt. Set aside while you prepare the wet ingredients.
Combine Wet Ingredients: In a large bowl, whisk the egg yolks, granulated sugar, and milk until the mixture is pale and fluffy.
Whip Egg Whites: In another clean bowl, whip the egg whites to medium-stiff peaks. This step is key for that light, airy cake texture.
Fold Mixtures Together: Carefully add the dry flour mixture into the yolk mixture. Fold until just combined, then add in the whipped egg whites in three additions, gently folding to maintain the airiness of the batter.
Bake the Cake: Pour the batter onto the prepared baking sheet, spreading it evenly with an offset spatula. Bake for 8-10 minutes, or until the cake springs back when touched. Remove it from the oven, running a mini offset spatula around the edges to loosen it.
Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel. Slowly remove the parchment paper (or silpat) and use the towel to roll the cake into a log. Place it seam-side down on a wire rack, allowing it to cool completely to room temperature.
Bloom the Gelatin: In a small bowl, sprinkle gelatin powder over the cold water, stirring to combine. Let it sit for about 3-5 minutes to bloom.
Prepare the Black Sesame Mixture: In a medium bowl, mix together the maple black sesame spread with about ¼ cup of heavy cream until smooth.
Melt the Gelatin: Peel the bloomed gelatin from the bowl and add it to the black sesame mixture. Heat in the microwave for 20-30 second intervals, stirring until the gelatin is completely dissolved, and then set aside to cool slightly.
Whip the Cream: In another bowl, beat the chilled heavy cream and confectioners sugar until medium peaks form. Incorporate the whipped cream into the cooled black sesame mixture in three additions, softly folding it to achieve a light and airy mousse.
Fill the Cake: Once the cake has completely cooled, gently unroll it and remove the towel. Spread a generous layer of the black sesame mousse filling evenly across the surface.
Roll It Back Up: Use your hands to carefully roll the cake back into a log, placing the seam side down to keep it from unraveling. Wrap the log with plastic wrap, and chill it in the fridge for at least 30 minutes to help the mousse set.

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 3 days. If you prefer to enjoy it later, wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to indulge, simply thaw it in the refrigerator overnight. Reheat slices in the microwave for about 10 seconds to refresh it, although the texture and flavor are best enjoyed chilled.

Chef’s Helpful Tips

Avoid overmixing the batter when incorporating the whipped egg whites; you want to keep all that lovely air.
For the best results, use room temperature eggs; they whip better than cold ones.
If the cake is hard to roll, it may be slightly underbaked; ensure it springs back upon touch before removing it from the oven.
Experiment with different fillings—try substituting the black sesame mousse with matcha cream or even a different nut butter spread for variety.
Take your time working with the gelatin; it should be fully dissolved before adding it to the filling for a smooth texture.
If you’re short on time, prepare the filling ahead of time and store it separately in the fridge until cake assembly.

The Matcha Swiss Roll Cake with Black Sesame Mousse is not just a dessert; it’s an experience. With that first delightful bite, the combination of flavors will transport you to a warm, inviting café, bringing an extra touch of elegance to your day. Whether you share it with friends or savor it quietly, this dessert encourages a little creativity in the kitchen. Don’t be afraid to tweak the recipe or make it your own. Let your taste buds guide you, and enjoy every moment of baking this exquisite roll!

Recipe FAQs

Can I use other flavors in the filling?

Absolutely! While black sesame mousse complements the matcha beautifully, feel free to experiment with other flavors such as chocolate, vanilla, or even fruit-based fillings. The key is to maintain a similar texture that complements the lightness of the cake.

How do I know when the cake is done baking?

Check the cake after 8 minutes by gently pressing the center; it should spring back when touched and feel slightly firm. If you insert a toothpick, it should come out clean or with a few moist crumbs attached.

What’s the best way to serve the cake?

Slice the cake into even pieces using a sharp, serrated knife for cleaner cuts. Serve it chilled, and consider pairing it with a fresh cup of matcha or a light herbal tea to complement the flavors.

Can I make this a day ahead of serving?

Yes! This cake keeps well in the fridge once assembled, and the flavors often develop and deepen overnight. Just make sure it’s tightly wrapped to prevent drying out.

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Matcha Swiss Roll Cake with Black Sesame Mousse

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Author: Anna
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: Asian Fusion

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Description

This Matcha Swiss Roll Cake with Black Sesame Mousse offers an enticing blend of matcha and black sesame flavors. Made easily at home, it’s perfect for any celebration or casual dessert craving, showcasing a delightful combination of ingredients and textures that everyone will love!

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
30 g confectioners sugar, powdered sugar

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Instructions

Preheat oven to 400°F. Line a 15×10-inch jelly roll baking sheet with parchment paper or silpat mat and set aside.
In a small bowl, whisk together sifted cake flour, matcha powder, baking powder, and salt. Set aside.
In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
In another clean bowl, whip egg whites to medium-stiff peaks.
Add the dry flour mixture to the yolk mixture and fold to combine. Incorporate the whipped egg whites in three additions, folding gently.
Pour the batter onto the prepared baking sheet and spread it into an even layer using an offset spatula. Bake for 8-10 minutes until the cake springs back when touched. Remove from the oven and loosen the edges with a mini offset spatula.
While the cake is still warm, invert it onto a clean kitchen towel and gently remove the parchment paper. Roll the cake into a log using the kitchen towel and let it cool to room temperature on a wire rack.

Notes

Ensure that all ingredients are at room temperature for best results.
The rolled cake can be filled and decorated with your favorite ingredients like whipped cream or fruits.
Using fresh black sesame spread enhances the flavor and texture of the mousse.