Matcha Swiss Roll Cake with Black Sesame Mousse is a beautiful dessert that’s as intriguing as it is delicious. Combining the earthy, vibrant flavor of matcha with the nutty richness of black sesame, this Swiss roll offers both a delightful visual and a multi-layered taste experience. The soft, moist cake is complemented by a luxuriously creamy black sesame mousse that feels indulgent without being overly sweet. Whether you’re planning a special occasion or simply want to impress friends over coffee, this roll cake is sure to steal the show.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Matcha Swiss Roll Cake with Black Sesame Mousse
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Matcha Swiss Roll Cake with Black Sesame Mousse

Matcha Swiss Roll Cake with Black Sesame Mousse

The first time I had a matcha Swiss roll was at a cozy little café, and it immediately captured my heart with its swirl of green tea and delicate cream. Trying to replicate that magic at home became my weekend project, and it quickly turned into a beloved treat. The joy of rolling and unrolling the cake, perfecting that delicate mousse, and finally slicing into something so pretty and harmonious makes the process incredibly rewarding. I invite you to join me on this culinary adventure and create your own Matcha Swiss Roll Cake with Black Sesame Mousse!

Why You’ll Love This Recipe

Simple & Quick: This cake is easy to make, and you can whip it up in about 1 hour, making it perfect for last-minute gatherings.
Irresistible Flavor: The unique combination of matcha and black sesame creates a harmonious blend that is earthy, rich, and satisfying.
Eye-Catching Appeal: Its striking green and creamy tones make it a showstopper at any event, sure to impress your guests.
Flexible Serving: Enjoy it as a delightful afternoon snack, a special dessert for celebrations, or even as an elegant brunch addition.
Diet-Friendly Options: With a few minor adjustments, it’s simple to make gluten-free or dairy-free!

Ingredients You’ll Need

120 g cake flour: This provides the structure of the cake. If necessary, you can use a gluten-free all-purpose flour blend for a gluten-free version.
15 g matcha powder: This vibrant green powder infuses the cake with flavor and color. Opt for culinary-grade matcha for baking, which is more economical.
1 teaspoon baking powder: Used to help the cake rise and achieve that airy texture.
¼ teaspoon kosher salt: Enhances the sweetness and balances flavors.
5 large eggs, separated: The yolks add richness, while whipped egg whites create lightness and volume.
150 g granulated sugar: This sweetens the cake and helps with browning.
55 g milk (whole or 2% reduced fat): Adds moisture to the batter; use dairy or plant-based milk as desired.
1 tablespoon ice cold water: This aids in activating the gelatin later in the recipe.
1 teaspoon gelatin powder (or 1 silver gelatin sheet): Helps to stabilize the black sesame mousse. Always be sure to bloom it properly for the best results.
60 g sesame maple black sesame spread: Adds a deep, nutty flavor to the mousse. If unavailable, you can blend toasted black sesame seeds with a touch of maple syrup as a substitute.
454 g heavy cream (2 cups), very cold, divided: Essential for the mousse, providing creaminess and a light texture.
30 g confectioners sugar (powdered sugar): Sweetens the whipped cream for the mousse.

How to Make Matcha Swiss Roll Cake with Black Sesame Mousse

Preheat the Oven: First, preheat your oven to 400°F. Line a 15×10-inch jelly roll baking sheet with parchment paper or a Silpat mat to prevent sticking.
Mix Dry Ingredients: In a small bowl, whisk together the sifted cake flour, matcha powder, baking powder, and kosher salt. Set this aside.
Prepare Egg Yolks: In a large bowl, whisk together the egg yolks, granulated sugar, and milk until pale and creamy.
Whip Egg Whites: In another clean bowl, whip the egg whites until they reach medium-stiff peaks, which will give the cake its light texture.
Combine Mixtures: Add the dry flour mixture to the egg yolk mixture and gently fold to combine. Gradually add the whipped egg whites in three additions, folding carefully to maintain volume.
Bake the Cake: Pour the batter onto the prepared baking sheet, using an offset spatula to spread it into an even layer. Bake for 8-10 minutes, or until the cake springs back to the touch. Remove from the oven and run a mini offset spatula around the edges of the pan to loosen.
Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel. Gently peel away the parchment paper, then use the towel to roll the cake into a log shape. Let it rest on a wire rack to cool completely.
Bloom the Gelatin: In a small bowl, sprinkle gelatin powder over the ice cold water and stir. Allow it to sit for about 3-5 minutes so that the gelatin blooms.
Prepare Black Sesame Mousse: In a medium bowl, mix together the maple black sesame spread with about ¼ cup of the cold heavy cream.
Dissolve the Gelatin: Remove the bloomed gelatin from the bowl and add it to the black sesame mixture. Heat in the microwave in 20-30 second bursts until melted, stirring until completely dissolved. Set aside to cool slightly.
Whip the Cream: In another bowl, whip the remaining chilled heavy cream and confectioners sugar until medium peaks form. Gently fold the whipped cream into the cooled black sesame mixture in three additions.
Fill the Cake: Once the cake has cooled completely, unroll it carefully and remove the kitchen towel. Spread a generous amount of the black sesame mousse filling across the cake evenly.
Re-roll the Cake: Using your hands, gently roll the cake back into the log shape, placing the seam side down to prevent it from unraveling. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes so that the mousse can set.

Storing & Reheating

To keep your Swiss roll fresh, store it at room temperature for up to 1 day. After that, it’s best to refrigerate it in an airtight container where it can last up to 3 days. For longer storage, you can freeze the rolled cake for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and serve chilled. Note that the texture may soften slightly, but it will still be delicious; refreshing it briefly in the fridge before serving helps maintain its delightful components.

Chef’s Helpful Tips

Avoid over-mixing the batter once you add the egg whites; this can deflate the cake’s airy texture.
Make sure your ingredients are at the right temperature. Room temperature eggs incorporate better and help with the whipping process.
If the mousse feels too soft, allowing it to chill longer in the fridge will help it set.
For a stronger black sesame flavor, feel free to add more black sesame spread or seeds to the mousse.
You can prepare separate elements a day in advance; just assemble the cake on the day you plan to serve it for optimal freshness.

Creating a Matcha Swiss Roll Cake with Black Sesame Mousse isn’t just about the delicious outcome; it’s an experience where texture, flavor, and artistry come together beautifully. I encourage you to get creative with this recipe. Experiment with different fillings or toppings, or even play around with the matcha flavor to find your perfect balance. Enjoy every delicious slice, and perhaps share a piece or two with friends. There’s something extra special about homemade desserts, and this roll cake is no exception!

Recipe FAQs

Can I use different types of flour for the Swiss roll?

Yes! While cake flour gives a nice light texture, you can experiment with all-purpose flour or a gluten-free blend. Keep in mind that different flours may slightly change the texture, so adjustments might be necessary.

How can I prevent the cake from cracking?

To avoid cracks while rolling, ensure that the cake is still warm when you start. If it cools completely before rolling, it may become too stiff. Also, rolling gently helps maintain its integrity.

Is it possible to make the mousse without gelatin?

Absolutely! You can use stabilized whipped cream or a plant-based alternative. For a vegan option, consider using agar-agar to mimic gelatin.

What’s the best way to slice the rolled cake?

Always use a sharp knife and cut with a gentle sawing motion to avoid squishing the cake. Wipe the knife with a damp cloth between cuts for cleaner slices.