It is the last week of July already!
My calendar is all marked off, I can’t believe that this month has gone by so fast!
And in just a few short weeks, I will be the mom of a 1 year old.
They tell you that it goes by fast, but this was much quicker than I expected.
I’ve been thinking about what I want to make for his smash cake, which got me thinking of all of the cakes that I’ve made.
I want to share my favorite one with you!
The one that I made for my friend for her birthday last month.
If you didn’t know, I am a huge matcha fan.
I will go out of my way to try any and every dessert that has matcha in it.
I’m drinking a matcha tea latte right now, as I type this. I told Gareth it was for research, since I am giving you guys a Matcha Swiss Roll with Strawberry cream.
I scoured the internet for a recipe that would give me the flavors that I wanted. I found a few that I experimented with and were close, but none of them were it.
I wanted this cake to be perfect for my friend, who is also a huge matcha fan.
I finally sat down one night and came up with the perfect matcha sponge and a strawberry mousse that was so good, I purposefully made extra to have with chocolate.
I made a test swiss roll, just to make sure that it had the flavors that I wanted.
I had won the Matcha Olympics.
When my friends came over for her birthday, the cake was a hit. Even Gareth ate it!
There was not even a single piece left at the end of the night.
So, for you my friends. The perfect Matcha Swiss Roll.
Matcha Swiss Roll
- 1 cup cake flour
- 5 eggs separated
- 4 Tbs Matcha (I use Matcha DNA to cook with)
- 1 Tbs baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup 2% milk
- Food coloring of your choice to make the pattern
- 1 lb fresh strawberries blended with 1 tsp of water
- 1 envelope of Knox Gelatin (or equivalent)
- 1/2 cup heavy cream chilled
- 2/3 cup of sugar
- Preheat oven to 400F
- Line jelly pan with parchement paper
- In a small bowl combine all dry cake ingredients, except sugar
- In a large bowl whisk together eggs yolks, sugar, and milk until very pale in color, but not peaking
- In a medium bowl whisk together egg whites until a stiff peak forms
- Add dry mixture into egg yolk mixture
- Slowly fold in egg whites, I added it in fourths.
- At this point if you want a design take a little bit of the batter out and combine it with food coloring
- Put mixture in jelly pan and tap a few times on the counter to make it flat
- Add in other color and draw with a toothpick to create a design
- Put in oven for 8-10 minutes or until it springs back at touch
- While still hot gently invert the cake onto a tea towl and gently take off the parchment paper
- Roll the cake into a tight roll and let cool
- While cooling start the mousse
- Bring the gelatin and 1/2 of the strawberry mixture to a simmer for about 3-4 minutes or until it really blooms
- Whip the other 1/2 of strawberry and sugar together until combined
- Add in the simmering gelatin and strawberry mixture
- Allow to come down to room temp (about 20 minutes)
- Whip cream until stiff peaks form
- Slow add in the strawberry mixture
- Slowly unroll the sponge and add the mouse, using a spatula to smooth it out
- Roll it back into a tight roll, cover in plastic, and allow the mousse to set for at least 4 hours in the fridge.
Don’t forget to tag me if you decide to make this! #MomNoms
We are going to England in a couple of weeks!
What are your go to travel accessories?
I’m excited, because Norwich is one of my favorite places in the world, but terrified, because I have never traveled that long with a one year old.
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On Wednesday, I’m going to give you a little look into my life and my favorite caffeine products, IE coffee and tea! It should be stimulating!