Gluten Free Matcha Chocolate Swiss Roll Cake
If you’re looking for a holiday dessert that’s just a little different, I have a suggestion – Gluten Free Matcha Chocolate Swiss Roll Cake.
This cake is light and delightful. A matcha sponge cake rolled around chocolate-chip-filled sweetened cream and topped with rich chocolate ganache. The earthy sweetness of the matcha goes so well with the cream and chocolate. And to give that chocolate even more depth of flavor, I employ a little trick I learned – adding a dash of San-J gluten free tamari in with the chocolate ganache.
Truth be told, I have always wanted to present a Yule Log cake at my holiday dinner table. But there is no way I can do all that decorating. I mean, making mushrooms out of meringue? I don’t think so! My cake decorating skills are limited to drizzling and a bit of piping now and again. But that doesn’t mean I can’t produce lovely desserts!
To give this cake that holiday glam without a lot of decorating skills, I simply surround it with berries and mint. Beautiful, simple, delicious!
- 1 cup gluten free flour blend with xanthan or guar gum
- 1 teaspoon baking powder
- 2 tablespoons matcha
- ¼ teaspoon kosher or fine sea salt
- 5 large eggs separated
- ¾ cup sugar
- 3 tablespoons milk
- 2 teaspoons pure vanilla extract
- ¼ teaspoon cream of tartar
- 1 ½ cups plus 3 tablespoons heavy cream
- 2 tablespoons powdered sugar
- 1 ½ cups mini semisweet chocolate chips use divided
- 1 tablespoon San-J Tamari
- 2 pints fresh raspberries
- Mint sprigs for garnish
Preheat oven to 400 degrees. Line a jelly roll pan with parchment paper. Place a clean tea towel on a flat surface.
In a mixing bowl, whisk together the flour, baking powder, matcha, and salt.
Beat the egg yolks with the sugar, milk, and vanilla until light and fluffy, about 3 minutes.
In a clean bowl with clean beaters, beat the egg whites with the cream of tartar until stiff peaks form.
Stir the flour into the egg yolk mixture. Take one third of the egg whites and stir into the yolk mixture. Gently fold in the rest of the egg whites, half at a time, until the mixture is no longer streaky. Spread the batter evenly into the prepared pan and bake for 8 minutes or until a toothpick inserted in the center comes out clean. Invert the pan onto the tea towel, remove the pan and peel off the parchment paper. Starting at the short edge, roll the cake to create a loose log, wrap lightly with the tea towel and let cool completely to room temperature.
When the cake has cooled, whip 1½ cups cream with the powdered sugar until stiff peaks form. Fold in ¾ cup chocolate chips.
Gently unroll the cake, spread the whipped cream over the top in an even layer and re-roll. Slice off a little from each edge of the roll to make the edges look clean and even. Place the roll on a rectangular serving platter.
In a small saucepan, combine ¾ cup chocolate chips with 3 tablespoons cream and the tamari. Heat over low, stirring, until the mixture is smooth and glossy.
Drizzle the chocolate sauce on top of the roll, allowing some of the chocolate to drip down the sides. Refrigerate the cake until ready to serve.
Place the raspberries and mint springs along the sides of the cake on the serving platter and serve.
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