Striped Matcha and Red Velvet Christmas Swiss Roll
From the MolalaCook kitchen · 烘焙手記
Striped Matcha and Red Velvet Christmas Swiss Roll
抹茶紅絲絨聖誕蛋糕卷
Pipe alternating stripes of green tea and red velvet batter to decorate the sponge itself.
▶ Watch the recipe
Before you begin
Both colours share one meringue, and the baked roll is filled with lightly sweetened cream. The side that touches the liner becomes the patterned exterior. Pipe close to the surface to keep the stripes clean.
Method 做法
Prepare both colours
For the red batter, sift the red velvet powder, stir in the oil, then add milk, sifted flour and yolks. Make the matcha batter in a second bowl in the same order, using its larger measure of milk. Mix until each batter flows smoothly.
See this stage at 1:57 →
Divide the meringue
Beat the whites, salt and lemon juice. Add 45 g sugar in three stages and whip until the peak bends slightly at the tip. Divide the finished meringue evenly between the two batters, folding each portion in gradually.
See this stage at 3:50 →
Pipe stripes and bake
Transfer the batters to separate piping bags. Line a baking tray and pipe neat alternating stripes without dripping onto the other colour. Bake in a preheated oven at 150°C (302°F) for about 30 minutes. Let cool until just lukewarm and remove the liner.
See this stage at 4:27 →
Fill and roll
Whip the cream and 20 g sugar until it holds its shape. Arrange the sponge with the pattern facing out, spread with cream and leave a higher ridge near the starting edge. Roll up with baking paper and chill for about 30 minutes before slicing.
Watch & bake along
Striped Matcha and Red Velvet Christmas Swiss Roll
✦Are the two measures of milk interchangeable?+
Tools for this recipe
Non-Stick Swiss Roll Cake Pan (28 cm)
Spread the sponge into an even sheet in this 28 cm square roll pan.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
