Matcha azuki, chocolate and strawberry chocolate cake recipe

Matcha azuki, chocolate and strawberry chocolate cake

4 egg whites

40g sugar

4 egg yolks

35g sugar

40g cake flour
1½ tbsp matcha powder/vanilla essence

Steps:

1.     Preheat the oven to 170°C.

2.     Line a baking pan with parchment paper.

3.     Using a hand whisk, whisk egg yolks and sugar well.

4.     Sift in cake flour into egg yolk mixture. Whisk (using hand whisk) until well-combined and aerated.

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

6.     Fold (first: using hand whisk, then: spatula) the egg whites mixture into the egg yolk mixture until just combined (don’t over fold, else batter will turn watery).

7.     Pour the batter into the lined baking pan. Gently tap the sides of the pan to level the batter.

8.     Bake for 20mins until a toothpick inserted into the center comes out clean.

For the chocolate topping:

Melt compound chocolate in microwave together with some whipped cream and mix well. Pour *warm chocolate down the sides of the cake.

Matcha azuki cake 

Chocolate cake 

Strawberry chocolate cake

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