I have been baking my own birthday cakes since I was about 13 years old, and in the past several years I have insisted on making birthday cakes for my family too. This year I made Tomiko a White Chocolate Raspberry Layer Cake and I made our brother Karlos a Chocolate Turtle Layer Cake, and I will probably make Donatello something red velvet for his birthday in December.
As a chocolate-lover, I would normally make some sort of chocolate cake or pie for myself. Last year I made a flourless chocolate cake; the year before that, I made a peanut butter chocolate cheesecake. This year, however, I had just bought a small tin of matcha (Japanese powdered green tea), and inspired by my recent matcha white hot chocolate, I had to use it in my birthday cake!
Swiss rolls are sponge cakes that are rolled in a tea towel when they first come out of the oven. Then they are filled with anything from lemon curd, pasty cream, jam, or in this case, whipped cream. There is a tablespoon of matcha in the cake, but if you want to bump up the green tea flavour even more, you can add one or two teaspoons of matcha to the whipped cream as well.
- 3 eggs, separated
- 1 cup sugar
- 6 Tbsp hot water
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 Tbsp matcha
- ¼ tsp salt
- 1 Tbsp powdered sugar
- 1 cup whipping cream
- 1 tsp vanilla extract
- 1 Tbsp sugar
- Preheat oven to 375F.
- Grease a rimmed cookie sheet/jelly roll pan, line it with parchment paper, and grease it again.
- In a medium bowl free of any grease, beat egg whites until stiff. Set aside.
- In a large bowl, beat the egg yolks. Add sugar and beat until thick and lemon-coloured.
- Stir water and dry ingredients into egg yolks.
- Fold in stiffly beaten egg whites.
- Pour batter into pan, spreading evenly.
- Bake 12-15 minutes.
- Immediately cut off crisp edges and turn onto a large cloth lightly covered with powdered sugar
- Remove parchment paper.
- Using the cloth, roll up the cake lengthwise and set aside to cool.
- Meanwhile, make whipped cream.
- In a large bowl, beat the cream with the vanilla extract and 1 Tbsp sugar until stiff.
- When the cake is cool, unroll the cake. Spread whipped cream filling over and roll back up.
- Transfer to serving dish.
- Cut with a serrated knife.