Japanese cuisine

Easy

Matcha Swiss Roll | Green Tea and Red Bean Cake Roll

RATING LIKE SAVE PRINT

Matcha Swiss Roll | Green Tea and Red Bean Cake Roll

5 stars rating if you like it!

Done

This impressive-looking Matcha Red Bean Roll Cake is soft, light, and amazingly delicious. With traditional Japanese flavors, it is not too sweet as characteristic of Asian sweets.

Watch more delicious videos from 小麦粉だいすき on her YouTube channel.

Recipe

PRE TIME: 20 min

COOKING TIME: 17 min

TOTAL TIME: 37 min

4 SERVING

Ingredients:

4 Large Egg yolks
0.52 oz. Granulated sugar
1.41 oz. Rice oil (or vegetable oil)
2.11 oz. Milk
2.29 oz. Cake flour
0.2 oz. Matcha powder
5.2 oz. Egg white
2.11 oz. Granulated sugar
5.29 oz. Heavy cream
5.29 oz. Boiled sweet red beans

Directions:

Preheat the oven to 356 °F/180 °C

First, sift together the flour and matcha powder. Make the dough.

Mix the egg yolks until they turn white. If you don't have rice oil, you can substitute salad oil. Add milk that has been warmed to human skin in the microwave.

Add the shaken flour. Mix well until no more flour is visible.

Make the meringue. When the egg whites are loosened, add the granulated sugar and whisk.

Add the meringue to the matcha batter in three additions. Remove the dough from the wire by hand. Once again, add a small amount of meringue. Now mix it with a spatula.

When the mixture is even, add the matcha batter to the bowl of meringue. Pour the batter into the cake pan and even out the surface. Bake in the oven at 356 °F/180 °C for 17 minutes.

Take the dough out onto a cake cooler. Peel off only the sides of the baking paper. Cover the dough with plastic wrap to prevent it from drying out and let it cool

Make the azuki bean cream. Place the cream in an ice bath and whisk. I'm going to add the boiled sweet red beans! It's a delicious creamy mixture.

Next, we prepare the dough. Turn the dough over and remove the paper. Put a new sheet of paper on top and turn the dough over again. Peel off the plastic wrap and... Cut the part that will be the end of the roll diagonally.

I'm going to put cream on it and roll it up...! Make the core. Lift the paper and roll it all at once. Shape the cake by applying a ruler. Fix it with masking tape. Chill it in the refrigerator for at least an hour before eating.

Cut the edges of the cake thinly. Cut the cake for a snack into 3 cm thick pieces.

Enjoy!