This matcha jasmine Swiss roll cake makes the perfect spring dessert with its tender crumbs, floral jasmine filling, and pop of jasmine pearls.
When spring arrives I look forward to the appearance of elderflowers, lilacs, and jasmines from my garden and neighborhood. Besides their beautiful blooms, they each bring a unique fragrance perfect for desserts. I’ve experimented quite a bit with elderflowers but haven’t tried lilac and jasmine. While browsing through the baking book Modern Australian Baking by Christopher The, I was intrigued by the matcha jasmine Swiss roll cake.
The cake had a few components, the matcha sponge, jasmine cream, and jasmine pearls which took two days to assemble. After setting in the fridge, the cake is decorated with a scattering of edible jasmine flowers and jasmine pearls. With every bite you get tender crumbs, floral jasmine cream, and a crunch from the jasmine agar. I really enjoyed chef The’s sophisticated take on the classic Swiss roll cake. This matcha jasmine Swiss roll cake makes a beautiful and celebratory centerpiece.
Ingredient Notes
- Jasmine flowers: use edible jasmine flowers for the syrup. Look for the botanical genus Jasminum and varieties such as Arabian jasmine, common jasmine, and Spanish jasmine. I got my jasmine from Specialty Produce.
- Matcha: use a quality culinary grade matcha. Look for matcha with a vibrant green color. Two of my favorite brands are Fukujuen and Ippodo Tea.
- Flour: for the flour, you could use either cake flour or all purpose flour. Cake flour will give you the most tender crumbs but it tends to crack easier and require gentle handling. All purpose flour results in a studier cake that will not crack or break as easily.
How to Make the Syrup
The jasmine syrup is used in both the jasmine cream filling and jasmine pearls. Chef The’s recipe called for vanilla in the jasmine syrup but I wanted pure jasmine flavor so I used fresh jasmine flowers and left the vanilla out. The syrup is made by boiling water and sugar until the sugar has dissolved, then jasmine flowers are added and steeped for 2 hours. Strain the syrup into a lidded container and refrigerate it until ready to use.
How to Make Jasmine Frosting
Jasmine infused cream is used in the frosting along with the jasmine syrup. To make the jasmine cream, heat cream in a saucepan over medium low heat and bring it to a gentle simmer. Add jasmine tea leaves, cover, and let the tea steep for 10 minutes. Strain the tea and refrigerate the cream overnight. The following morning, whip up the jasmine infused cream with the jasmine syrup and powdered sugar until you get stiff peaks.
How to Make Jasmine Pearls
The jasmine pearls were the hardest part of this recipe. It was my first time making agar pearls and it took three attempts before I could get the jasmine pearls right. To make the pearls, place grapeseed oil in a tall jar and place it in the freezer. The oil needs to be in the freezer for 30-45 minutes for the pearls to form. Mix the agar powder with sugar, then bring the agar mixture to a boil with the jasmine syrup. Transfer the jasmine concoction to a drip bottle. Slowly drip the jasmine mixture into the oil. Watch as the jasmine transforms into little pearls. Let them sit at the bottom for 5 minutes before straining them.
Make Ahead and Storage
- The jasmine syrup, jasmine cream, and jasmine pearls can be made 48 hours ahead. Refrigerate these components until ready to assemble the cake.
- Leftover matcha jasmine Swiss roll cake will keep in a lidded container for 72 hours.
For more cake inspiration
Matcha Jasmine Swiss Roll Cake
Ingredients
Jasmine Syrup
- 3 cups granulated sugar
- 3 cups water
- 2 ounces fresh jasmine flowers
Jasmine Cream
- 3 cups heavy cream
- 3 tablespoons jasmine tea leaves
- ¼ cup and 2 tablespoons jasmine syrup
- ¼ cup confectioners' sugar
Jasmine Pearls
- 2 cups grapeseed oil
- 1 cup jasmine syrup
- ½ teaspoon agar agar powder
- 1 teaspoon granulated sugar
Matcha Cake
- 4 large eggs, separated, room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar, divided
- ¼ cup vegetable oil
- ⅛ teaspoon kosher salt
- ½ cup cake flour
- 2 tablespoons matcha powder (culinary grade)
- 1 teaspoon baking powder
- 2 tablespoons confectioners' sugar
Instructions
Jasmine Syrup
- In a large sauce pan, combine water and sugar. Bring to a boil over medium-high heat. Lower the temperature to medium-low and let the liquid reduce and become syrupy, about 18-20 minutes. Add the jasmine flowers, agitate with spatula or spoon. Remove the pan from heat and let the jasmine steep for 2 hours. Strain the jasmine syrup into a clean, lidded container and refrigerate. Discard solids.
Jasmine Frosting
- In a saucepan add cream and cook over medium heat for 7-8 minutes until the mixture starts to simmer at the edges. Add jasmine tea leaves into the pan and give it a quick stir. Remove from heat, cover, and let steep for 15 minutes. Strain the jasmine infused cream into a clean, lidded container and refrigerate. Discard solids.
- To make the frosting, in a stand mixer attached with the whisk attachment, whip the jasmine cream, jasmine syrup, and confectioners' sugar on medium speed until firm peaks form (the peaks can hold their shape). Be careful not to over whip or the frosting will turn into butter. Transfer the jasmine frosting to an airtight container and refrigerate until ready to use.
Jasmine Pearl
- In a tall glass bottle, add grape seed oil and put in freezer for 30-45 minutes.
- In a small bowl, whisk agar agar powder and sugar together. This will prevent the agar powder from clumping when added to the hot liquid.
- In a small sauce pan, add jasmine syrup and bring to a boil over medium-high heat. Add in agar sugar mixture and whisk until dissolved. Continue boiling for 2 minutes. Remove the pan from heat.
- When cool enough to handle, transfer liquid to a sauce bottle.
- Remove the oil from the freezer. Slowly drip in the jasmine liquid. The pearls should form as soon as they hit the oil. Allow them to firm in the oil for 5 minutes. Strain and set aside until ready to use.
Matcha Sponge Cake
- Preheat oven to 350°F. Line a 12x17" baking tray with parchment paper and lightly grease the parchment.
- In a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until it becomes frothy, about 2 minutes. Add 4 tablespoons of sugar, one tablespoon at a time until all the sugar has been incorporated. Continue beating on medium-high speed until soft peaks form. Transfer the egg whites to a large bowl and set aside.
- In the same mixing bowl, add egg yolks and remaining 4 tablespoons of sugar. Whisk on medium speed until the batter is very thick, doubles in volume, and light lemon in color, about 5 minutes.
- Add in vegetable oil and salt. Beat for another minute until combined.
- Sift over cake flour, matcha, and baking powder and whisk until combined.
- Gently fold one-third of the egg white mixture through the yolk mixture with a rubber spatula trying to maintain as much of the incorporated air as possible. Fold the egg whites in one direction. Once fully incorporated, add another third and gently fold together. Repeat with remaining egg whites.
- Pour batter into prepared baking tray and spread out evenly with offset spatula.
- Bake for 10-12 minutes, until the cake is light golden brown and springs back when lightly pressed.
- Let the cake cool for 10 minutes. Lightly dust the cake with icing sugar, then invert onto a large sheet of parchment paper. Remove and discard the original parchment paper from the base of the sponge.
- Starting with a short end, gently roll the cake and parchment together into a log, and cool completely on a rack, about 15 minutes.
- To assemble, gently unroll the cake and spread 3 cups of jasmine frosting over the cake, leaving a half inch border. Roll the cake back up. Trim edges and place it on a plate, seam side down. Refrigerate for 1 hour.
Cake Assembly
- When ready to serve, transfer the remaining frosting to a piping bag fitted with a with a French star tip. Pipe the jasmine frosting over the top of the cake.
- Garnish with jasmine pearls and edible jasmine flowers. Transfer to cake plate and slice before serving.
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