Matcha Swiss Roll
Fluffy Japanese Matcha sponge cake rolled with cream and red bean filling that everyone is guaranteed to enjoy. Try this simple recipe that will have guests asking for more.
35 minutesDifficulty:MediumIngredients
Matcha Sponge (A)
- 75 gegg yolk
- 1whole egg
- 25 gcooking Oil
- 45 gmilk
- 50 gplain flour
- 8 gmatcha powder
- a pinch of salt
Decoration (optional)
- strawberries and canned peaches
Cream Filling
- 200 mlwhipping cream
- 3 tbspicing sugar
- 0.5 tspvanilla essence
- 80 gred bean, boiled until soft & soaked in sugar syrup
Matcha Sponge(B)
- 140 gegg white
- 0.5 tspcream of tartar
- 60 gsugar
Steps
1) Preheat oven to 170°C on Convection mode. Line baking tray with parchment paper.
2) In a big bowl, beat together the egg yolk, whole egg, milk and cooking oil.
3) Mix in sifted flour, green tea powder and salt.
4) In a clean bowl, whisk the egg white and cream of tartar until foamy. Gradually add in sugar, continuously whisking until soft peaks form.
5) Fold one-third of (B) into (A) and mix well, then fold them in the remaining until well combined.
6) Pour batter into the lined tray and give the tray a good tap on the worktop to level out the surface.
7) Bake in the preheated oven for 15 minutes or until the cake is just set.
8) To make the cream filling, beat the cream, icing sugar and vanilla essence until stiff peaks form.
9) When cake is done, invert it over another pan lined with parchment paper. Peel off the baking paper and leave to cool.
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