10.3.16
Let’s get back to some recipes! Last week was a blur and while I had the best of intentions all I was able to produce was a Friday post. I try to hold myself to deadlines, and stay on top of my schedule, but sometimes there just are not enough hours in the day. But this week I have a more positive outlook on achieving some blogging goals. And I made a surprisingly addictive matcha green tea swiss roll, and wore a vest. A casual vest, but a vest nonetheless.
When I purchased matcha powder for a green tea mug cake a while ago I learned that: matcha powder is not cheap, that despite not liking green tea I enjoy the smell of matcha, and a little matcha goes a long way. I wanted some practice on making a swiss roll so decided to give it a go. So I made this spongey cake and filled it with rosewater whipped cream. Rosewater, while very popular in the first American Cookbook (which I was gifted recently), seems to be an ingredient lost on the modern cooking world. Using this for the first time was a bit daunting, but after the subtle flavor came through, I was convinced it was the right choice.
I still want to improve my swiss roll skills, but it is getting easier, and understanding the careful technique is becoming more familiar. Truth be told, this dessert does not take very long to make. However, having to carefully roll it before unrolling it can be scary. And the result looks so impressive, despite it being a quick recipe! The green tea flavor is powerful, and I couldn’t stop going back for another bite!
So. Pretty. I love how vibrant the matcha powder comes through. I promised myself when I was editing these photos not to up the saturation, and I didn’t! I didn’t need to. I enjoyed eating it and handing it off to friends, but it was hard to cut into such a beauty. I wanted to name this post “I Gotcha Some Matcha,” but I resisted. You’re welcome.
I made this roll a few times to get the hang of it. My biggest recommendation is to be gentle with those egg whites!! Make sure they’ve fully reached stiff peaks and carefully fold them into the rest of the batter, otherwise it will deflate and not produce as light and airy of a cake.
Does rosewater sound weird to you? It’s like the lightest rose petal in your mouth. I know it sounds weird, but it was so delicious!!!! I kept sneaking a taste and definitely was not mad when there was some left over. Maybe baking with rosewater for the first time was more of the new thing than the matcha swiss roll…….
On that note.
I am not a ‘vest’ person. I’m sure most people aren’t. But I feel like fun, sporty, and long vests are in. They’ve become an accessory that is pure style, because honestly what is their function? I’ve owned a couple here and there but always seem to have trouble with how to where them. Does it match? Does it accentuate what I’m wearing? Is it too bulky on my short stature? These are all very real struggles. I bought this vest a while back from Tulle and am always hesitant to wear it. But since it was lightweight and has pockets (I love pockets), I layered it over a basic long sleeved tee and headed to football Sunday.
Now that fall is in full swing weather-wise, I’ll start living in black skinny jeans again. They are definitely one of my go to autumn uniforms. They go with everything! It’s a great options besides denim, and I basically have two pairs I love and alternate through the cooler months.
This necklace has gotten more compliments than any other piece of jewelry I own. Guys, it was from H&M. I think it’s because it’s bold, it’s a great rich color, and it looks more expensive than it was. Putting on one statement piece, even over the most casual of outfits, bumps it up to the next level without even having to try.
This whole outfit was cozy and simple, but I think with earth tones and neutrals, it’s a safe place to live through the fall if you feel uninspired to get dressed one morning. I love me some tights and a skirt, but sometimes, I just need basics. And trying to rock out this vest made me feel like I tried out something new without going to crazy. On Sundays, I don’t want crazy, I want football and friends and some beers.
Fall has begun. Should we start a pool on how many apple or pumpkin recipes I can make before January??
Tulle Hooded Vest (similar) / Black Skinny Jeans / Grey Basic Long Sleeved Tee
Have you signed up for my Skillshare class?? You can go to the tab “Classes” up top and learn about it, or just trust me and click here!
Matcha Swiss Roll with Rosewater Cream
Ingredients
For the Swiss Roll
- 3/4 cup cake flour
- 2 Tbsp matcha powder
- 1/2 tsp baking powder
- 4 large eggs, separated
- 3/4 cup sugar
- 2 tbsp milk
For the Whipped Cream
- 1 cup heavy cream
- 2 Tbsp powdered sugar
- 2 1/2 tbsp rosewater
Instructions
For the Swiss Roll
- Preheat oven to 350 and line a jellyroll pan
- Sift together your flour, baking powder and matcha powder three times
- In a bowl of a stand up mixer with the whisk attachment, whisk egg whites and 1/4 cup sugar until stiff peaks form
- Set that bowl aside, in a second mixing bowl with the paddle attachment on medium speed, beat the egg yolks until they grow lighter in color
- Add the remaining sugar and allow to combine, forming almost a paste, then add in milk
- On low speed, carefully add in flour mixture, scraping down the sides of bowl as needed
- Remove bowl from mixer, gently fold in about 1/3 of egg whites until there are no white streaks
- Add in the remaining egg whites and fold in until no white is visible
- Pour batter into lined jelly roll pan and bake for 10-12 minutes, until spongy to the touch but firm
- Remove from oven and allow to cool slight before handling
- Once cool enough to touch flip cake onto a clean piece of parchment paper
- Gently peel off and discard the paper from the bake, then carefully roll up cake in new parchment paper
- Allow to cool completely before unrolling
For the Whipped Cream
- While the cake is cooling, in a bowl of a stand up mixer with the whisk attachment, add in heavy cream and sugar
- Once soft peaks behind to form, add in rosewater and allow cream to come to stiff peaks
To Assemble
- Once cake is cooled, carefully unroll
- Spread whipped cream in the center of the cake, making sure to leave about a 1″ border clear
- Carefully, but tightly, re-roll cake back up to create swiss roll
- Cut off ends to create a cleaner look
- Pipe remaining whipped cream to decorate as desired
Adapted from Oh Sweet Day
