Matcha Cake Roll with Blueberry Jam and Cream

I am a little obsessed with cake roll right now. I saw this matcha one coming before I even finished rolling the latest one. And I see future hojicha, chocolate, coffee, and earl gray variations coming very very soon! I also want to try filling the rolls with fruits, custard, and milk jelly. And how about patterns and that hurricane roll.

Matcha Cake Roll
55ml milk
55ml oil
60g cake flour
12g matcha
4 yolk
4 white
55g sugar

Follow link for steps on how to make the cake roll.

Blueberry Jam
227g (1/2lb) blueberries
1/4 cup honey
1 Tbsp lemon juice

In a pot over medium heat, mash and bring to a boil. Continue to stir until mixture thickens. Cool and ready to use!

The only difference I made from the last one is to lower the cake flour by 5g and added 12g of matcha. The cake turned out fluffy and light with just the right matcha-ness coming through. Again, no cracks when rolling but the skin did get stuck on the parchment. I need to experiment baking at a lower temp for a longer period to see if this improves. But hey, if the skin rips off completely, I am all for that "towel" look too.

I folded some homemade blueberry jam into the whipped cream and spoon some directly on to give the roll that molten blueberry center.

Love how the blueberry and matcha flavors paired together. A satisfying treat for these WFH's afternoons.

You already know..
Taste: 5 stars out of 5
Texture: 5 stars out of 5

Swiss Roll Cake

Quarantine life has made me watch and re-watch way more baking videos and cafe vlog than ever. I am not complaining because they are so relaxing and inspiring. My "to bake" list just gets longer, and I have not gone a week without baking since quarantine started in March.

This particular video from Sweet Taste Kitchen reminds me how bad I want to check off making a perfect swiss roll and is what I followed for my third swiss roll attempt. My main goal this time is to keep the "skin" on. Spoiler: it didn't stay on.

Swiss roll cake
55ml milk
55ml oil
65g cake flour
4 yolk
4 white
65g sugar

1. Whisk together milk and oil until emulsified.
2. Sift in cake flour. Whisk to combine.
3. Whisk in yolk until combined and lump free.
4. In another bowl, beat egg whites. When bubbles are formed, slowly add in half of sugar. Keep beating until soft peaks form. Add rest of sugar and continue beating until stiff peaks.
5. Fold egg white into egg yolk mixture 1/3 at a time until no more white streaks.
6. Pour batter in one spot onto lined pan. Smooth into even thickness and gently tap to rid of large bubbles.
7. Bake in preheated 338F oven for 25 minutes or until cake is spongy to touch. For last 3 minutes of baking, use convection setting.
8. Slide to rack to cool. Place a clean parchment paper over to prevent over drying.
9. Once is cool enough to touch, flip and peel off parchment paper.
10. Optional: trim off edges. On a short end, trim at a 45 degree angle. This will help with rolling/ sealing.
11. Spread a thin layer of cream. Roll and wrap to chill.
12. Chill for 1-2 hours before cutting.

Beautiful golden brown | springy to touch

It was so promising up until this point! No cracks and the skin was intact after rolling.

After chilling, the parchment paper ripped the skin :(

Next time, I will bake in the convection setting for 2 more minutes at the end (5 minutes total) and make sure it's completely cooled before rolling. The difference in temperature between the roll and fridge probably caused condensation and made the skin stick to the parchment. 

The cake is super fluffy and tasty. This nostalgic treat never fails to satisfy. The cake was gone in less than 48 hours.

Taste + Texture: 5 stars out of 5
Appearance: 4 stars out of 5 - got to perfect the skin!

Check out my past attempts:
2010
2017