matcha green tea swiss roll
A super healthy anti-oxidant filled dessert or tea time cake made with matcha green tea powder. Light and delicious!
- 5 eggs separated
- 150g xylitol sugar plus extra for dusting
- 100g ground almonds
- 3 tablespoons coconut flakes lightly toasted
- 250ml cream
- zest of two limes
- 40ml organic maple syrup
- 1¼ teaspoons matcha tea powder
- chopped kiwi fruit; chopped mango; passion fruit if in season
- Preheat the oven to 180º C and line a swiss roll tin or flat baking sheet with baking paper, making sure the paper stands about 2,5cm up the sides of the tin.
- Whisk the egg yolks and the sugar in a large bowl until they are very light in colour, thick and creamy. This does take a little while, so best to use an electric whisk. The batter should leave a trail when it drops into the bowl.
- Fold the ground almonds into this.
- Wash and dry the whisk very well, and whisk the egg whites until they form soft peaks.
- Fold this into the batter very lightly until all is well combined.
- Spoon the mixture into the baking tray making sure to ease it into all the corners. It is a 'handle with care' batter as a heavy hand will knock all the air out of it.
- Sprinkle the top with the toasted coconut flakes.
- Bake for 15-20 minutes until golden and springs back to the touch.
- Allow the cake to cool in the tray.
- Too make the filling make sure all the fruit is chopped up.
- Whip the cream until it forms a soft swirl and holds its shape. Add the maple syrup, the tea powder and the zest of the limes.
- Sprinkle the extra xylitol sugar onto a spare baking sheet lined with a piece of baking paper. Turn the cake onto it top side down into the sugar.
- Spread the green tea cream onto the cake and sprinkle with the fruit. Use the paper to roll the cake up. It may crack and seem very fragile but it does form a roll shape. Be confident.
- Dust with more xylitol or icing sugar if prefered and enjoy!
- For those with a dairy intolerance I made this cake with a tin of beaten coconut cream instead of cream and it was lovely. The green tea has a very bitter taste so be careful not to add too much. You really want a subtle tea flavour in the cake.
- With all the anti-oxidants from the green tea, the goodness from the almonds and the eggs, this cake is healthy dessert or tea time delight.
- It does keep well in the fridge for 24 hours.
Amanda In The Kitchen http://www.amandainthekitchen.com/