Matcha Swiss Roll Cake with Black Sesame Mousse is one of those desserts that seems to have a special presence—it’s not just about the flavors, it’s about the experience. With its vibrant green hue and a filling that’s both creamy and nutty, this cake invites you to savor every moment. The matcha infuses a deep, earthy essence into the light, airy cake, while the black sesame mousse adds a delightful richness that takes your taste buds on a wonderful journey. As you slice through the soft layers, the contrast of textures and flavors creates an indulgent treat that you’ll find hard to resist.

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

My love for this cake began during a café visit in Japan where I first encountered the matcha-sesame combination. The delicate balance of flavors and the soft, tender crumb of the sponge captivated me entirely. Since then, I’ve recreated it countless times, each attempt stirring up cherished memories. Whether you’re serving it at a special gathering or just indulging yourself on a cozy afternoon, I promise you’ll find that this Matcha Swiss Roll Cake with Black Sesame Mousse is as rewarding to make as it is to enjoy. So, roll up your sleeves and let’s get started!

Why You’ll Love This Recipe

Simple & Quick: It may seem fancy, but this cake comes together surprisingly quickly, with minimal fuss.
Irresistible Flavor: The combination of matcha’s earthy notes paired with the nutty sweetness of black sesame is simply divine.
Eye-Catching Appeal: This cake isn’t just delicious; it’s a showstopper. Your friends and family will be wowed by its beauty!
Flexible Serving: Perfect for celebrations, afternoon tea, or even a special breakfast treat.
Diet-Friendly Options: Consider using alternatives like gluten-free cake flour for a gluten-sensitive option.

Ingredients You’ll Need

120 g cake flour: This is essential for creating the light, airy structure of the cake. You can substitute with gluten-free flour if needed, but the texture will be slightly different.
15 g matcha powder: Use culinary-grade matcha for baking. This green tea powder gives the cake its distinctive color and flavor.
1 teaspoon baking powder: This helps the cake rise and maintain its fluffy texture. Don’t skip this!
¼ teaspoon kosher salt: Enhances the flavors in the cake.
5 large eggs, separated: The egg whites provide the necessary lift, while the yolks contribute richness to the batter.
150 g granulated sugar: Sweetens the cake. Feel free to use coconut sugar for a healthier option.
55 g milk (whole or 2% reduced fat): Adds moisture to the batter. If you’re dairy-free, substitute with almond or soy milk.
1 tablespoon ice cold water: Helps in mixing the ingredients smoothly; this is important for achieving the correct batter consistency.
1 teaspoon gelatin powder: This stabilizes the mousse. You can also use a silver gelatin sheet instead.
60 g sesame maple black sesame spread: The star of the mousse! Look for a high-quality spread for the best flavor.
454 g heavy cream (2 cups), very cold, divided: Used in both the cake and the mousse, it ensures a creamy texture. Make sure it’s really cold for optimal whipping.
30 g confectioners sugar (powdered sugar): Sweetens the whipped cream for the mousse, allowing for better texture and flavor balance.

How to Make Matcha Swiss Roll Cake with Black Sesame Mousse

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). Prepare a 15×10 inch jelly roll baking sheet by lining it with parchment paper or a silpat mat. This step is crucial for easy removal of the cake later.
Mix Dry Ingredients: In a small bowl, whisk together 120 g of cake flour, 15 g of matcha powder, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt. This helps to evenly distribute the matcha and baking powder.
Make Egg Mixture: In a large bowl, whisk together the egg yolks, 150 g of granulated sugar, and 55 g of milk until the mixture becomes pale and slightly thickened.
Whip Egg Whites: In a separate clean bowl, whip the egg whites to a medium-stiff peak. This adds air and volume to the cake.
Combine Mixtures: Gently fold the dry flour mixture into the yolk mixture until just combined. Then, in three additions, carefully fold in the whipped egg whites to keep the batter light.
Bake the Cake: Pour the batter into the prepared baking sheet, and use an offset spatula to spread it into an even layer. Bake for 8-10 minutes, or until the cake springs back when touched, and the edges are lightly golden.
Cool and Roll: Remove the cake from the oven, and run a mini offset spatula around the edges of the pan to loosen it. While still warm, invert the cake onto a clean kitchen towel, gently remove the parchment, and then roll the cake up with the towel. Place it on a wire rack to cool completely.
Bloom The Gelatin: In a small bowl, sprinkle 1 teaspoon of gelatin powder over 1 tablespoon of ice-cold water and let it sit for 3-5 minutes to bloom.
Prepare Black Sesame Mixture: In a medium bowl, whisk together the 60 g of sesame maple black sesame spread with about ¼ cup of the heavy cream.
Melt the Gelatin: Gently peel the bloomed gelatin from the bowl and add it to the black sesame mixture. Heat the mixture in the microwave for 20-30 second intervals until the gelatin melts. Stir until completely dissolved and set aside to cool slightly.
Whip The Cream: In another bowl, beat the remaining chilled heavy cream (about 1 ¾ cups) and 30 g of confectioners sugar until you have medium peaks. This should be light and fluffy, adding richness to your mousse.
Combine Mousse Mixture: Gently fold in the whipped cream into the cooled black sesame mixture in three additions. Be careful not to deflate the cream too much.
Fill The Cake: Once the cake has cooled completely, unroll it and remove the kitchen towel. Spread a generous layer of black sesame mousse evenly over the cake using an offset spatula.
Roll It Back: Carefully roll the cake back into a log. Press the seam at the bottom to prevent unraveling. Wrap the log with plastic wrap and chill in the fridge for at least 30 minutes to set the mousse.

Storing & Reheating

The Matcha Swiss Roll Cake with Black Sesame Mousse stays fresh at room temperature for up to 2 hours, but it’s best kept in the fridge. Store it in an airtight container, where it will last for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator. The texture may change slightly in the freezer, but a light whip of fresh cream can help refresh its flavor and moisture.

Chef’s Helpful Tips

Avoid overmixing the batter after adding the egg whites; gentle folding is key to keeping the cake fluffy.
For perfectly separated eggs, crack them one at a time into a small bowl before adding to the larger mixing bowl to avoid any yolk mishaps.
If your whipped cream isn’t holding peaks, make sure your bowl and beaters are cold before whipping.
Experiment with fillings; why not try adding fruit compotes or flavored creams?
Always give the gelatin time to bloom; this step is crucial for the mousse to set properly.

With the soft sweetness of the Matcha Swiss Roll Cake and the rich, nutty flavors of the black sesame mousse, this dessert brings together unexpected yet harmonious flavors. You can serve it up for a gathering or simply treat yourself to a slice—it’s indulgent yet approachable. I hope you enjoy making this cake as much as I love sharing it with you!

Recipe FAQs

What is matcha powder, and where can I find it?

Matcha powder is finely ground green tea leaves that are renowned for their vibrant color and health benefits. You can find matcha in most health food stores or specialty tea shops. Look for culinary-grade matcha for baking to achieve the best flavor and color.

How can I tell when my cake is done?

To check if your cake is done, gently press the center; it should spring back. You can also insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready!

Can I make this cake ahead of time?

Definitely! You can prepare the cake up to the rolling stage in advance. Just wrap it tightly and refrigerate for a day before filling it with the mousse. This can actually enhance the flavors!

Can I substitute black sesame spread?

If you can’t find sesame maple black sesame spread, you can make a simple black sesame paste using ground roasted black sesame seeds mixed with honey or syrup. It’ll give a different flavor but still delicious!

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Matcha Swiss Roll Cake with Black Sesame Mousse

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Author: Anna
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 10 servings 1x
Category: Desserts
Method: Baking
Cuisine: Japanese

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Description

This Matcha Swiss Roll Cake with Black Sesame Mousse combines the unique flavors of matcha and black sesame for an irresistible dessert. Perfect for gatherings or a cozy evening, this cake is simple to prepare and promisingly delicious, making it a must-try for dessert lovers.

Ingredients

Scale

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
1 tablespoon ice cold water
1 teaspoon gelatin powder, or 1 silver gelatin sheet
60 g sesame maple black sesame spread
454 g heavy cream, very cold, divided
30 g confectioners sugar, powdered sugar

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Instructions

Preheat your oven to 400°F and prepare a 15×10-inch jelly roll baking sheet with parchment paper or a silpat mat.
In a small bowl, whisk together the sifted cake flour, 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, beat the egg whites until medium-stiff peaks form.
Add the dry flour mixture to the yolk mixture and fold to combine. Then, gently fold in the whipped egg whites in three additions, making sure not to deflate them.
Pour the batter onto the prepared baking sheet and spread it into an even layer with an offset spatula. Bake for 8-10 minutes until the cake springs back when touched. Remove from the oven and run a mini offset spatula around the edges to loosen the cake.
While the cake is still warm, flip it onto a clean kitchen towel, carefully peel off the parchment paper, and roll the cake into a log with the towel. Allow it to cool on a wire rack.

Notes

Ensure the heavy cream is very cold for optimal whipping.
Use a precise scale for measuring ingredients to achieve the best results.
Be gentle when folding in the egg whites to maintain a light, airy texture.