Simple Way to Make Perfect Gluten Free Matcha Swiss Roll

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gluten free matcha swiss roll. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Gluten Free Matcha Swiss Roll is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Gluten Free Matcha Swiss Roll is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have gluten free matcha swiss roll using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gluten Free Matcha Swiss Roll:

1. Make ready 2 egg yolks
2. Make ready 25 g sugar for egg yolk
3. Make ready 2 egg whites
4. Make ready 25 g sugar for egg white
5. Take 15 g sarrasin
6. Make ready 1 tbsp corn starch
7. Make ready 2 tsp matcha or green tea powder
8. Get 2 tbsp milk
9. Get 1 pinch sugar for matcha
10. Make ready 16 g unsalted butter
11. Take 125 ml cream
12. Take 1 tsp sugar for the cream

Instructions to make Gluten Free Matcha Swiss Roll:

1. Preheat an oven to 190 degrees. Line a baking tin with baking parchment 15cm x 20cm. Add a pinch of sugar to the matcha powder and mix well. Sift the sarrasin and corn starch together. Warm the milk and the butter together in a small bowl, then add to the matcha little by little. Mix until the matcha power is well dissolved. Set a side.
2. Beat the egg yolk and 25g sugar with whisk in a big bowl until the colour changes to white and it it becomes fluffy. Set a side. Beat the egg white with a whisk until soft peaks form, then add the sugar a third at a time. Whisk to a thick foam.
3. Add 1/3 of an egg white to the egg yolk, mix with a whisk. Then change to a spatula, add another 1/3 of egg white, then the final 1/3. When it's almost mixed, add the sifted sarrasin and starch mix. Try not to make a any lumps. Then add the matcha milk and butter mix. Mix well (about 60 times). Pour into the cake tin, and bake for 13 minutes.
4. Check the sponge with a toothpick: if it doens't stick, it's ready to take out of the oven. Put the sponge onto the cake cooling grid for 2 minutes, then turn it over for 2 minutes. Repeat, then keep it under cover until use.
5. Add the sugar to the cream and whisk into soft peaks. Spread the cream evenly over the sponge, then roll it to make your Swiss roll. Then warp with food cling film. Keep it in a refrigerator for at least 2 hours before serving.

So that’s going to wrap this up for this exceptional food gluten free matcha swiss roll recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!