Matcha roll cake filled with black sesame mousse. It’s an elegant, earthy dessert that’s easier to make than it looks!
This is a variation of my strawberry matcha Swiss roll cake. I’m keeping that same fluffy tender matcha sponge cake, but swapping in something darker and moodier. Instead of strawberry mousse, this matcha roll cake is filled with silky black sesame mousse.
Black sesame and matcha are a classic pair. The toasty, nutty qualities of black sesame go so well with the earthy matcha. Together they create a unique flavor that keeps you coming back for me.
If you love my matcha black sesame rolls or black sesame cupcakes with matcha frosting, this Swiss cake recipe was made for you!
Gelatin
- 1 (0.25 oz) envelope unflavored/plain granulated gelatin power is equal to about 1 Tablespoon.
- 1 Tablespoon gelatin powder is equal to 3 sheets of silver strength gelatin.
The black sesame mousse filling is made by combined whipped cream with sweetened black sesame paste and gelatin. The gelatin strengthens the mousse mixture, allowing the filling to be easily sliceable.
This recipe calls for 1 sheet of silver gelatin or 1 teaspoon of powdered gelatin. Watch this short video on how to bloom gelatin.
Tips for Success
- Roll while warm. Just like the strawberry version, roll your sponge (with parchment or clean kitchen towel) while it’s still warm from the oven. This trains the cake to curl without cracking later.
- Under-whip the cream. It’s better to err on the side of under whipped cream than over whipped cream. Especially, because you will continue to agitate the whipped cream when you fold it into the black sesame portion and again when you spread the cream into the cake.
- Chill before slicing. Give the filled roll at least one hour in the fridge (overnight is even better) so the mousse fully sets and you get clean slices.
- Use a serrated knife and wipe it clean between cuts for that bakery-style presentation.
Matcha Swiss Roll Cake with Black Sesame Mousse
Equipment
- jelly roll pan 10.5 x 15-inch cooking surface
Ingredients
Matcha Roll Cake
- 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
Black Sesame Mousse
- 1 Tablespoon ice cold water
- 1 teaspoon gelatin powder, or 1 silver gelatin sheet
- 60 g Sesaole Maple Black Sesame Spread, *
- 454 g heavy cream, (2 cups), very cold, divided
- 30 g confectioners sugar, (powdered sugar)
Instructions
Cake:
- Preheat oven to 400°F. Line 15×10-inch jelly roll baking sheet with parchment paper or silpat mat. Set aside
- In a small bowl, whisk together sifted cake flour, sifted 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 white to medium-stiff peaks.
- Add dry flour mixture to yolk mixture. Fold to combine. Add whipped eggs in three additions. Gently fold to incorporate egg whites.
- Pour batter to prepared baking sheet. Use an offset spatula to spread batter into an even layer. Bake for 8-10 minutes until cake springs back to touch. Remove from oven and run a mini offset spatula around the edges of the pan to loosen cake
- While cake is still warm, invert cake into a clean kitchen towel. Slowly and gently remove parchment (or silpat) from cake. Use the kitchen towel to roll cake into a log. Let the cake rest on a wire rack to cool to room temperature
Mousse:
- In a small bowl, sprinkle gelatin powder over cold water. Stir to combine. Let mixture sit for 3-5 minutes to bloom gelatin.
- Meanwhile, in a medium bowl, mix together maple black sesame spread with about about ¼ cup heavy cream.
- Peel bloomed gelatin out of small bowl and place in black sesame mixture. Heat in the microwave for for 20-30 second intervals to melt gelatin. Stir until completely dissolved Set aside.
- In another bowl, beat chilled heavy cream and confectioners sugar to medium peaks. Add whipped cream to cooled black sesame mixture in three additions, gently folding cream into the black sesame.
Assembly
- Once cake is cool, unroll the cake and remove the kitchen towel. Add a generous amount of black sesame mousse filing. Use an offset spatula to spread filling to an even layer.
- Use your hands to gently roll the cake back into a log. Place the seam at the bottom of the cake to prevent it from unraveling. Cover log with plastic wrap and let chill in the fridge for at least 30 minutes to allow mousse to set up.
Notes
- I have only tested this recipe using Sesaole Maple Black Sesame Spread. I will update this section with notes on other black sesame brands or a homemade spread version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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