Having been inspired by the combination of tea and chocolate a year or so ago, I haven’t done nearly as much baking with these ingredients as I’d like to have done. With tea and chocolate as this month’s We Should Cocoa challenge, it’s time to try a few things. At least I’m hoping it will be a few things, but time will tell.
The inspiration for this matcha chocolate roll came in a round about way from Dan Lepard and his latest bake Hemp & Ginger Cake. I haven’t used hemp flour for a long time in baking and had, in fact, forgotten all about it. It has a lovely green colour, not nearly as bright as matcha, but still very distinctive. That got me thinking about doing some sort of hemp cake with matcha icing to contrast the two shades of green. I was really pleased with the one cake I actually managed to make using matcha before my supply ran out. Thanks to vitalife, I now have a small amount to play with again – if I don’t drink it all as tea first that is.
As it happened, I was unable to get hold of any hemp flour, but I decided to go with Dan’s suggestion of some sort of Swiss roll and came up with this matcha chocolate roll which I hoped would be a good showcase for the matcha and chocolate colour combo. My attempts at rolling up the sponge have been less than successful in the past, so I thought I’d follow Lorraine Pascale’s advice and add a bit of water to the sponge mix.
This is what I did:
- Whisked 2 duck eggs with 2oz castor sugar for a few minutes until the mixture was thick, pale and had hugely increased in volume.
- Poured 1 tbsp of lemon verbena tea down the side of the bowl – but didn’t mix in at this stage.
- Placed 1 tbsp cocoa powder in the scales, then put in enough flour to bring the weight up to 2oz (using half wholemeal spelt & half white).
- Sifted this into the egg mixture with a pinch of salt.
- Folded in flour and tea as carefully as possible so as not to loose too much of the air that had already been whisked in.
- Poured in to a lined 20cm x 29cm swiss roll tin and spread the mixture to the edges of the tin.
- Baked at 180C for 10 minutes.
- Turned this out onto a sheet of greasproof paper scattered with caster sugar.
- Peeled off the baking paper and rolled up whilst warm.
- Left to cool.
- Creamed 50g unsalted butter with 100g sifted icing sugar
- Beat in 2 tsp of matcha powder
- Mixed in 1 tbsp milk and beat until a smooth consistency achieved.
- Unrolled the sponge and spread the buttercream over the surface.
- Rolled up the sponge for the final time.
Despite Lorraine’s advice, I still managed to break and crack the sponge when trying to roll it. However, this matcha chocolate roll has still been my most successful Swiss roll attempt so far (see choc & blackcurrant and choc & chestnut) and I was pleased with it. It got the thumbs up from my mother as well.