Matcha Swiss Roll with Azuki Cream
Matcha Swiss Roll with Azuki Cream

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, matcha swiss roll with azuki cream. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Wash and soak your red beans overnight. The fluffiest matcha cake roll paired with a semi-sweet azuki bean cream. An earthy Matcha cake roll made in the Japanese style and filled with a semi-sweet Azuki bean whipped cream is one of the best cake.

Matcha Swiss Roll with Azuki Cream is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Matcha Swiss Roll with Azuki Cream is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have matcha swiss roll with azuki cream using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Matcha Swiss Roll with Azuki Cream:
  1. Prepare Cake
  2. Prepare 4 egg whites
  3. Get 4 egg yolks
  4. Prepare 80 grams caster sugar
  5. Get 30 grams oil
  6. Make ready 40 grams cake flour
  7. Make ready 1 tbsp matcha (green tea) powder
  8. Get Azuki (Red Bean) Filling
  9. Make ready 100 grams red beans
  10. Get 1/2 cup caster sugar
  11. Prepare 100 ml whipping cream

Matcha is the new taste of the world. Combine it with azuki beans to make it invincible! Self raising flour, Eggs, Granulated sugar, Butter (salted), Vanilla extract, Honey (in a bit of water), Matcha powder, Azuki bean cream:, Double cream, Sugar, Tinned. Roll cake up together with parchment paper.

Steps to make Matcha Swiss Roll with Azuki Cream:
  1. Wash and soak your red beans overnight. On the next day, cook your red beans in a large pot of water until soft. Mash them with a fork until they resemble a paste then stir in sugar. Cook over medium heat to dissolve the sugar while stirring continuously. When done, set aside.
  2. Preheat oven to 170degreesC. Line your baking tray with parchment paper.
  3. Using a stand mixer with a balloon whisk attached, whisk egg whites until soft peaks form. Add in 40g of sugar gradually then whisk until stiff peaks form. (Do this concurrently with steps 3 and 4)
  4. In another bowl, beat the egg yolks and remaining 40g of sugar until pale and creamy. Stir in oil.
  5. Combine cake flour and matcha powder. Sift the mixture 2-3 times before adding it to the egg yolks mixture. Mix well.
  6. Carefully fold in the egg whites, 1/3 at a time, into the egg yolks mixture. Bang the bowl 2-3 times against the worktop to remove big air bubbles.
  7. Slowly pour batter onto ur baking tray and spread it evenly. Bang the tray against the worktop 1 more time.
  8. Bake for 15mins. While baking, beat whipping cream until stiff. Stir in the red bean paste until well-incorporated. Chill in the fridge for later use.
  9. When cake is done, remove and let cool. Place another parchment paper on top of the cake and flip it over. Peel off the parchment paper sticking to the cake then flip it over again.
  10. Spread your red bean cream, avoid putting too much at the sides and top 1/4 of the cake because the cream will be pushed out eventually.
  11. Starting rolling the cake from the bottom, tightening the roll as much as u can along the way. When done, wrap with the parchment paper and a clingfilm. Twist the sides to secure then chill in the fridge overnight to allow the cake to set.
  12. When ready to serve, slice them into thickness of about 2cm and dust with icing sugar (optional).

This matcha roll looks incredible and I just am loving that red bean cream. As a massive matcha fan… I can only imagine how delicious this must have tasted! Swiss Roll is also known as Jelly Roll, which refers to a sponge cake with whipped cream being roll up to create the swirling pattern from the center. And now, let's make the matcha roll cake. Whip the cream to stiff peaks and add the azuki bean paste.

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