Matcha And Fig Swiss Roll

Deuteronomy 8:7-8 states that “For the Lord your God is bringing you into a good land …… a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey.

Fig is one of the fruits that is mentioned again and again in the Scripture. Everything that is mentioned in Bible is not done without a purpose. In fact, the fig tree symbolises prosperity, wellbeing and security. Science today has also proven that figs are packed with nutrients that bring health and wellness. Apart from being a great source of fibre, minerals and vitamins, figs contain prebiotic, which helps support the good bacteria in our digestive system; thus improving our digestive wellness.

Fresh fig has beautiful colours with gentle sweetness. When figs are ripe and soft, I like to eat them without removing the outer skin. Their not-so-overpowering sweetness provides the perfect complement to sweet Joconde sponge and whipped cream. The combination of matcha and fig may seem peculiar, but bravely take your taste buds on an adventure. Try something exotic today, my friend!

Here’s a video on how I made the matcha and fig Swiss roll:

Ingredients (yield: one 10″ X 12″ tray)

(A) Joconde almond sponge

  • Ground almond 50g
  • Icing sugar 30g
  • Cake flour 45g
  • Matcha powder 4g
  • Whole egg 120g
  • Egg white (cold) 120g
  • Sugar 65g
  • Melted butter 20g

(B) Filling

  • Whipping cream 250g
  • Sugar 25g
  • Fresh fig and blueberry
  • Rosemary, as garnish


  1. To make Joconde almond sponge: Preheat oven at 200 degree Celsius. Prepare a 10″ X 12″ sheet baking pan and line with parchment paper.
  2. Sift dry ingredients: ground almond, icing sugar, cake flour and matcha, together.
  3. Add whole eggs to the dry ingredients. Start at low speed and increase to medium speed, beat the mixture until it becomes thick and pale.
  4. In another dry and grease-free mixing bowl, put in cold egg white. Beat the egg white until foamy, and add half of the sugar.
  5. Continue to whip for about 30 seconds, and then add the remaining half of sugar. Whip the meringue to medium-stiff peak.
  6. Fold in meringue to the egg-flour mixture in three additions, until just combined. Do not over mix, so as not to deflate the meringue.
  7. Take a small scoop of batter and whisk it with the warm melted butter. Transfer it back to the batter, and fold the mixture until just combined.
  8. Spread mixture on baking pan, and bake for 10 – 12 minutes. Let cool completely before use.
  9. Meanwhile, prepare the filling: Beat whipping cream with sugar to stiff peak. Keep refrigerated for later use.
  10. Rinse and slice fresh figs. Prepare blueberries and rosemary as garnish.
  11. When joconde sponge has completely cooled, peel off the parchment paper at the bottom.
  12. Spread an even layer of whipped cream on sponge. Set aside half or at least 1/3 of the whipped cream for later use, as decoration.
  13. Roll up the cake. Wrap it in parchment paper, and freeze for about an hour.

14. When the shape of roll cake is set and firm, trim away both ends and cut into slices of 3cm thick. Cut in the centre of the slice, but not cutting all the way through.

15. Fill the centre of cake slice with whipped cream and top with slices of fig and fruit. Serve chilled.

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