Matcha Cream Roll Recipe

I made the cream roll that Matcha’s fragrance spreads in your mouth!

I put a sweet chestnut in that as an accent. Matcha is a good accompaniment to a sweet chestnut.

[Ingredient] 20x17cm baking sheet

Sponge cake of ingredient (Genoirs)

1. Egg                      One
2. Granulated sugar  30g
3. Flour                    30g
4. Matcha                 1g
5. Butter, Milk          5g each

The cream inside of ingredient

1. Fresh cream          60g
2. Granulated sugar     3g
3. Boiled chestnuts    Adequate dose (peel the boiled chestnuts, while it’s still hot. Also, it can be Marron glace)

Decorations of ingredient (using the 2cm basket weave pastry tube)

1.  fresh cream         70g
2.  granulated sugar    5g
3.  Matcha               Teaspoon 1/2 (1/4oz)

[Direction1 How to make sponge cake (Genoirs)]

Preparation 1   Preheat an oven to 180 degrees.
Preparation 2   Line baking sheet with cooking paper.
Preparation 3   Mix matcha and flour until cakes of matcha disappear.
Preparation 4   Mix butter and milk, and melt it.

1. Put egg and granulated sugar in a bowl, and beat it with an electric mixer at a high speed. At that time, putting the bowl in hot water makes it more form. (double-boil)
2. After it becomes fluffy, beat it with an electric mixer at a low speed for a minute to steady down the foam.
3. Put flour "Preparation 3" in "3" while sifting, and cut in by rubber spatula.
4. After mixing it well, put part of it in "2", and mix it well. After that, put it back in "3" again, and mix equally.
5. Pour and flatten it in baking sheet, roast it in a 180-degree oven for 8 minutes.
6. Reverse and put on the paper-lined net, peel of the paper on the reverse side of cake. Cover the cake with the peeled paper, and cool it down.

[Direction2 How to make roll]

1. Add granulated sugar in fresh cream, beat it in moderation (The peak of meringue bows.) .
2. Lay the underside of sponge cake up on the paper, place 1 fresh cream on it and spread that fresh cream by palette. At that time, spread cream thick on the front side of it, and spread cream lightly on the other side.
3. Put boiled chestnuts on the front side of it, and roll up the sponge in the shape of a roll cake. Like a hand-rolled sushi! Have anyone ever made it? At that time, it is easy to roll it with paper. Put it rolled by paper in the refrigerator.

[Direction3 Decoration]

1. Mix granulated sugar and Matcha until the cakes of Matcha disappear. 
2. Add granulated sugar in fresh cream, and beat it in moderation (The peak of meringue bows.) 
3. Take the cake out of the refrigerator, and cover the whole surface of it with the fresh cream "2" by palette lightly. So, the fresh cream becomes adherent to the cake easily, When the fresh cream is squeezed out.  
4. Attach the pastry tube and put all of the fresh cream "2" in decorating tube. 
5. Squeeze out the cream on the top of cake first, and in the same way, squeeze out the cream with no space between on the side of cake. Cool it in the refrigerator. (It becomes easy to cut by cooling down it once.)

Recipe with pictures is below.
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Preparation 1 Preheat an oven to 180 degrees.
Preparation 2 Line baking sheet with cooking paper.

Preparation 3 Mix Matcha and flour until cakes of Matcha disappear.
Preparation 4 Mix butter and milk, and melt it.

1.Put egg and granulated sugar in a bowl, and beat it with an electric mixer at a high speed. At that time, putting the bowl in hot water makes it more form. (double-boil)

2.After it becomes fluffy, beat it with an electric mixer at a low speed for a minute to steady down the foam.

3.Put flour "Preparation 3" in "3" while sifting, and cut in by rubber spatula.

4.After mixing it well, put part of it in "2", and mix it well. After that, put it back in "3" again, and mix equally.

5.Pour and flatten it in baking sheet, roast it in a 180-degree oven for 8 minutes.

6.Reverse and put on the paper-lined net, peel of the paper on the reverse side of cake. Cover the cake with the peeled paper, and cool it down.

[Direction2 How to make roll]

1.Add granulated sugar in fresh cream, beat it in moderation (The peak of meringue bows) .

2.Lay the underside of sponge cake up on the paper, place 1 fresh cream on it and spread that fresh cream by palette. At that time, spread cream thick on the front side of it, and spread cream lightly on the other side.

3.Put boiled chestnuts on the front side of it, and roll up the sponge in the shape of a roll cake. Like a hand-rolled sushi! Have anyone ever made it? At that time, it is easy to roll it with paper. Put it rolled by paper in the refrigerator.

1.Mix granulated sugar and Matcha until the cakes of Matcha disappear.

2.Add granulated sugar in fresh cream, and beat it in moderation (The peak of meringue bows.)

3.Take the cake out of the refrigerator, and cover the whole surface of it with the fresh cream "2" by palette lightly. So, the fresh cream becomes adherent to the cake easily, When the fresh cream is squeezed out.

4.Attach the pastry tube and put all of the fresh cream "2" in decorating tube.

5.Squeeze out the cream on the top of cake first, and in the same way, squeeze out the cream with no space between on the side of cake. Cool it in the refrigerator. (It becomes easy to cut by cooling down it once.)

6.Cut the cake into bite-size pieces. And, The completion of matcha cream roll!