Low Sugar Oil-Free Mille Crepe
Dessert

Low Sugar Oil-Free Mille Crepe

timer 60 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Low Sugar Oil-Free Mille Crepe

About This Recipe

Indulge in a delightful Matcha Cocoa Swiss Roll, a perfect blend of vibrant flavors and fluffy texture. This recipe combines the earthy richness of matcha and the deep cocoa notes in a light, airy sponge cake. Key ingredients like fresh eggs, low-gluten flour, and a touch of lemon juice create a tender base, while whipped cream infused with matcha adds a creamy, luxurious filling. The method involves carefully whipping egg whites to stiff peaks for maximum fluffiness, then blending with a smooth yolk mixture for a flawless batter. Baked to perfection and rolled with precision, this Swiss roll is both visually stunning and irresistibly delicious. Ideal for dessert lovers, it’s a showstopper that’s easier to make than it looks! Serve chilled for the best texture and flavor.

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

Main Ingredients
  • eggs 4 large
  • milk 200ml
  • low-gluten flour 100g
The aromatics
  • matcha powder 5g
  • cocoa powder 5g
  • heavy cream 200ml
The sauce & seasonings
  • sugar 80g
  • lemon juice 1 tbsp
  • sugar powder 20g

menu_book Directions

1
Step 1
Step 1
Separate the egg yolks and egg whites.
2
Step 2
Step 2
Continue to separate the egg yolks and egg whites.
3
Step 3
Step 3
Add one-third of the sugar, lemon juice, and milk to the egg yolks and mix well. Then, add the sifted low-gluten flour and mix until combined.
4
Step 4
Step 4
Whip the egg whites and add sugar in three parts.
5
Step 5
Step 5
Combine the egg yolk mixture and egg white mixture. Preheat the oven to 180°C for 10 minutes. Mix well and divide into two portions. Add sifted matcha powder to one portion and sifted cocoa powder to the other portion. Mix well.
6
Step 6
Step 6
Pour the remaining batter into a baking dish and smooth the surface. Tap the dish gently to remove air bubbles. Bake in the oven at 170°C for 15 minutes.
7
Step 7
Step 7
Prepare the whipped cream by mixing heavy cream, sugar powder, and matcha powder in an ice bath. Use a mixer to whip until stiff peaks form.
8
Step 8
Step 8
Remove the cake from the oven and immediately invert onto a piece of parchment paper. Remove the parchment paper and let the cake cool naturally.
9
Step 9
Step 9
This is the finished product.
10
Step 10
Step 10
Spread a layer of whipped cream on the cake, making sure to leave a thin layer on the edges.
11
Step 11
Step 11
Roll the cake tightly using a bamboo stick or ruler.
12
Step 12
Step 12
Wrap the rolled cake in parchment paper and then plastic wrap. Refrigerate for 1 hour.
13
Step 13
Step 13
The cake is too thick and the size is not ideal.
14
Step 14
Step 14
Make the cake thinner for easier rolling.
15
Step 15
Step 15
Cut the cake and serve.
16
Step 16
Step 16
Taste the cake and evaluate the flavor.
17
Step 17
Step 17
Use the remaining batter to make cupcake.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!