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Best Way to Producing Tasty Gluten Free Matcha Swiss Roll

Gluten Free Matcha Swiss Roll is the first thing that appears to most people’s mind when it comes to a comfort meal. Today, we are going to tell you instructions on serving a appetizing Gluten Free Matcha Swiss Roll.

Gluten Free Matcha Swiss Roll

We hope you got insight from reading it, now let’s go back to gluten free matcha swiss roll recipe. You can have gluten free matcha swiss roll using 12 ingredients and 5 steps. Here is how you achieve it.

First of all, here are the ingridients that you should ready to cook Gluten Free Matcha Swiss Roll:

  1. You need 2 of egg yolks.
  2. Get 25 g of sugar for egg yolk.
  3. Provide 2 of egg whites.
  4. You need 25 g of sugar for egg white.
  5. Use 15 g of sarrasin.
  6. Use 1 tbsp of corn starch.
  7. Prepare 2 tsp of matcha or green tea powder.
  8. Use 2 tbsp of milk.
  9. Take 1 pinch of sugar for matcha.
  10. Take 16 g of unsalted butter.
  11. You need 125 ml of cream.
  12. Prepare 1 tsp of sugar for the cream.

After preparing the ingridients, now we are set to make our delightful Gluten Free Matcha Swiss Roll:

  1. Preheat an oven to 190 degrees. Line a baking tin with baking parchment 15cm x 20cm. Add a pinch of sugar to the matcha powder and mix well. Sift the sarrasin and corn starch together. Warm the milk and the butter together in a small bowl, then add to the matcha little by little. Mix until the matcha power is well dissolved. Set a side..
  2. Beat the egg yolk and 25g sugar with whisk in a big bowl until the colour changes to white and it it becomes fluffy. Set a side. Beat the egg white with a whisk until soft peaks form, then add the sugar a third at a time. Whisk to a thick foam..
  3. Add 1/3 of an egg white to the egg yolk, mix with a whisk. Then change to a spatula, add another 1/3 of egg white, then the final 1/3. When it's almost mixed, add the sifted sarrasin and starch mix. Try not to make a any lumps. Then add the matcha milk and butter mix. Mix well (about 60 times). Pour into the cake tin, and bake for 13 minutes..
  4. Check the sponge with a toothpick: if it doens't stick, it's ready to take out of the oven. Put the sponge onto the cake cooling grid for 2 minutes, then turn it over for 2 minutes. Repeat, then keep it under cover until use..
  5. Add the sugar to the cream and whisk into soft peaks. Spread the cream evenly over the sponge, then roll it to make your Swiss roll. Then warp with food cling film. Keep it in a refrigerator for at least 2 hours before serving..

Recipe : Gluten Free Matcha Swiss Roll

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