Friday, May 1, 2015

Matcha azuki swiss roll recipe


Matcha azuki swiss roll
Used 10" x 10" (25.5cm x 25.5cm) baking pan.

MATCHA SPONGE
120g egg whites
40g sugar

80g egg yolks
35g sugar (cos my matcha powder is sweet)
40g cake flour
1½ tbsp matcha powder

AZUKI FILLING
116g (120ml) whipping cream
1 tbsp sugar
2 tsp vanilla
Azuki bean paste (optional)

Steps:
1.     Preheat the oven to 170°C.

2.     Line a baking pan with parchment paper.

3.     Beat egg whites until foamy, gradually pour in the sugar, whip until to stiff peaks.

4.     Whisk egg yolks and sugar well.

5.     Sift in cake flour and matcha powder, whisk until well-combined and aerated.

6.     Fold the egg whites mixture into the egg yolk mixture until just combined.

7.     Pour the batter into the lined baking pan, smooth surface with a spatula.

8.     Bake for 25 minutes until a toothpick inserted into the center comes out clean.

9.     Unmould from the pan and use a tray to cover it (to prevent dryness).

10. Prepare the filling by whipping the cream and sugar together. Mix in the azuki bean paste.

11. Once the cake is slightly cooled, spread cream over it and roll it up. Wrap with cling wrap (to prevent drying) and refrigerate.

Adapted from: vskitchen