Hojicha Swiss Roll with Chocolate Cream Recipe

INGREDIENTS:

For the Hojicha Swiss Roll:

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 2 tablespoons hojicha powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

For the Chocolate Cream Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:

1. Firstly, preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and granulated sugar until light and fluffy. And then, in a separate bowl, whisk together the flour, Hojicha powder, salt, and baking powder. Gradually add the dry ingredients to the egg mixture, mixing until just combined. Then, gently fold in the milk, vegetable oil, and vanilla extract.
3. Then, pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
4. While the Hojicha swiss roll is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Then, carefully peel off the parchment paper and roll the cake up with the towel from one end to the other. Afterwards, let it cool completely.
5. For the filling: In a medium bowl, whip the heavy cream until it begins to thicken. Then, add the powdered sugar, cocoa powder, and vanilla extract. Continue to whip until stiff peaks form.
6. Once the cake has cooled, unroll it carefully. Spread an even layer of the chocolate cream filling over the cake. Roll the swiss roll again, (without the towel) then place it seam-side down on a serving platter and let it sit for 1 hour to let the filling set.
7. Optional: Finally, dust the Swiss roll lightly with powdered sugar.

Did you try this Hojicha Swiss Roll recipe?

Share your creation with us on Instagram by tagging @senbirdtea or using #senbirdtea. We’d love to see it! 🤎