A rolled chocolate sponge filled with matcha buttercream. The matcha tea powder gives a vibrant natural green, which makes it stand out from the crowd. It tastes good too.
Prep Time40 minutesmins
Cook Time10 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea
Cuisine: British
Keyword: buttercream, chocolate cake, cocoa, matcha, swiss roll
Line a 20cm (8 inch) x 30cm (12 inch) Swiss roll tin with baking paper.
Whisk the eggs with the sugar for a few minutes until the mixture is thick, pale and has almost tripled in volume. Electric beaters make the task a lot easier.
2 large eggs, 2 oz golden caster sugar
Pour the water down the side of the bowl, but don't mix in at this stage.
1 tbsp warm water
Place the cocoa powder on the scales, then put in enough of the white flour to bring the weight up to 1oz.
1 tbsp cocoa powder, 1 oz white spelt flour
Sift this along with the wholemeal flour into the egg mixture with a pinch of salt.
1 oz wholemeal spelt flour, 1 pinch sea salt
Fold in the flour and water as carefully as possible so as not to loose too much of the air that you've already whisked in.
Scrape the batter onto the lined tin and spread in an even layer to the edges of the tin.
Bake on the middle shelf of your oven for 10 minutes or until the top is firm to the touch.
Scatter the sugar over a sheet of greaseproof paper, then turn the sponge out onto it.
1 tsp caster sugar
Peel off the baking paper and roll up in the greaseproof paper whilst warm.
Leave to cool.
Matcha Buttercream
Sift the icing sugar into a bowl, then add the butter and cream until light and fluffy.
50 g unsalted butter, 100 g icing sugar
Beat in the matcha powder.
2 tsp matcha green tea powder
Add the milk and beat until you have a smooth consistency.
1 tbsp milk
Unroll the sponge and spread the buttercream over the surface.
Roll up the sponge, without the paper this time. Transfer to a serving plate.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.