Matcha Swiss Roll
Recipe by: Palesa Modipa and Lizelle Solomon
Ingredients
4 large eggs (separated)
90g flour
1/2 tsp Royal Baking Powder
2 Tbsp matcha
100g sugar (divided)
3 Tbsp whole Parmalat milk
Method
1. Preheat the oven to 180°C. Line 15 inch roll pan with parchment paper.
2. Sift cake flour, baking powder and matcha.
3. In a large bowl, whisk egg yolks. Add 50g sugar and whisk until egg mixture has doubled.
4. Beat egg whites in a separate bowl.
5. Add remaining sugar 1/3 at a time.
6. Fold 1/3 egg whites into the egg yolk mixture. Pour the egg yolk mixture back into remaining egg whites, and fold gently.
7. Add the dry ingredients, fold in with a spatula. (Take care not to over mix!)
8. Pour batter into the prepared pan. Transfer the pan to the oven for 10-12 minutes.
Swiss Roll Filling: Pistachio Halva Buttercream
Ingredients
500g Salted Butter Room Temp
1kg Sifted icing sugar
Pinch of Maldon Salt
Block of Turkish Pistachio Halva (crumbled)
Method
1. Cream the Butter for 6 minutes. Add the Icing Sugar bit by bit and beat until incorporated.
2. Mix in the halva.
Turkish Delight Jellie
Ingredients
500 ml Water
250 ml Castor Sugar
8 Gelatine sheets
Rose Water to taste
Method
1. Boil everything together until the sugar has melted, and reduced by 1/3. Add Rose water.
2. Take off heat and add the gelatin sheets. Whisk until well incorporated.
3. Pour into a flat pan and let it set.
Jelly can be smeared onto the Swiss Roll before adding the Halva Buttercream.
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