Matcha Swiss Roll Cake with Black Sesame Mousse

close up of matcha Swiss roll cake filled with black sesame mousse on pink seeing plate.

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Matcha Swiss Roll Cake with Black Sesame Mousse

A delicate matcha sponge rolled around a light, toasty black sesame mousse. Matcha Swiss Roll Cake with black sesame mousse filling is perfect year round for any occasion!

Prep Time30

Cook Time10

Chill Time2

Total Time2 40

Course: Dessert

Cuisine: American, Japanese

Servings:

Author: Maryanne Cabrera

Equipment

jelly roll pan 10.5 x 15-inch cooking surface
medium offset spatula

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.

It doesn't take much heat to melt the bloomed gelatin.

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.

Storage: Keep assembled cake in an airtight or covered container in the fridge for up to three days.

Nutrition