Go Back
Matcha Jasmine Swiss Roll Recipe
Print

Matcha Jasmine Swiss Roll

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8

Ingredients

For Matcha Sponge Cake

  • 2 sachets Pique Sun Goddess Matcha
  • 1 cup gluten-free or all purpose flour
  • 1/4 cup powdered coconut flour
  • 1/2 tsp baking powder
  • 5 large eggs

For Jasmine Cream Filling

  • 8 oz. dairy-free cream cheese
  • 1 sachet Pique Jasmine Green
  • 2 tbsp powdered coconut sugar

Instructions

  • Preheat oven to 350ºF and line a 9x13 baking sheet with parchment paper overlapping sides. Sift flour, matcha tea, and baking powder into a large mixing bowl.
  • In a separate large mixing bowl, use a hand-mixer on high speed to beat eggs for 1 minute. Reduce hand-mixer speed to low. Gradually beat flour mixture into egg mixture.
  • Spread batter evenly onto prepared baking sheet. It’s okay if batter doesn’t reach the edges of the pan. Bake for 10 minutes. Cool for 5 minutes on baking sheet.
  • Gently roll sponge layer with parchment paper from the short edge forming a log. Cool at room temp for 30 minutes longer or until completely cooled.
  • Beat together cream cheese, jasmine tea and powdered coconut sugar in a medium mixing bowl.