The Matcha Swiss Roll That’ll Captivate Your Soul
Swiss rolls are one of the more visually appealing dessert out there. There’s just something about swirls of cream enveloped in a layer of soft spongey cake that makes squeal with delight whilst wanting to devour the entire log simultaneously. And that is why we’re so excited for you to see our very own rendition of this ultra cutesy treat. Thanks to our enchanting Mystic Matcha Super Latte, this roll boasts a gorgeous green hue and unique earthy flavour.
Since we can’t use cream here, we’ve opted for coconut yoghurt, an alternative that is both dairy free and far far better for you. Combined with the tastes of ceremonial grade matcha and notes of butterscotch, expect a light and fluffy dessert like no other.
Equally important is the garnish, which in this case is a generous handful of fresh juicy raspberries. Not only will these berries balance out the sweet with their tantalising tang, the contrast of colours will also add to the overall appeal of the roll, chanelling some serious Cosmo and Wanda vibes.
Matcha Swiss Roll
1 cup coconut yogurt
½ teaspoon baking soda
¾ cups + 3 tablespoons castor sugar
½ cup of unflavored oil of your choice
1 teaspoon vanilla extract
1 cup + 2 tablespoons gluten free flour
2 tablespoons cornstarch
1 tablespoons mystic matcha powder
Handful of fresh raspberries
- ½ cup vegan butter (room temperature)
- ½ tsp vanilla extract
- Lemon zest of 1 lemon
- 2 1/2 - 3 cups of powdered sugar
- Handful of fresh raspberries
- First of all, sieve the flour and cornstarch in a bowl and set aside.
- Secondly, in another bowl, beat the yogurt and sugar together. Next, to this mixture add the baking soda and baking powder. Beat well making sure there are no lumps and let this mixture rest for 5-8 mins. As a result, this mixture will have bubbles all around and turn frothy.
- Next, add the vanilla essence and oil. Beat well.
- Fold in the flour making sure there are no lumps.
- Then, pour this batter in a 6-inch baking dish lined with parchment paper and bake in a preheated oven at 160 degrees C for 30 – 40 mins or until an inserted skewer comes out clean (Important to not over bake).
- Once cooked, You will need to remove the cake immediately from the pan in order to prevent the cake from drying. Place it on a long piece of parchment paper and let it cool down just enough to handle.
- Once cooled slightly, then you are needing to roll the cake into a roll from one side to the other. It will make it easier to roll later with the fillings, if it has cooled while rolled.
- Place the rolled cake in the fridge for 10 minutes.
- While the cake is cooling, you can make the buttercream. Mix all the ingredients in a bowl together until a creamy texture.
- Spread your buttercream frosting on the cooled cake and along with your chopped raspberries. Roll your roll back up and you can place it in the fridge to set further or you can eat it right away. Enjoy!
If you decide to whip up this delicious roll, be sure to tag us in your pics @KnowrishWell #KnowrishWell so we can show you some serious love. KnowrishWell Xx