Swiss Roll cake is one of the most ingenious desserts of all time. The thin and fluffy sponge cake sheet is rolled with any kind of creamy and sweet filling. It looks difficult to make - but it’s actually quite easy.
The next time you’re hosting a party, and you want to impress your guests, then you should certainly try out this week’s recipe:Matcha Red Bean Swiss Roll Cake by the super talented Karen Lee aka@eatathomehk.
Karen Lee loves cooking, eating and connecting people with food. She started her cooking blog "EAT AT HOME" in the summer of 2015 and it’s a place where she shares her recipes and her own experiences of cooking with others. You can check out these awesome works at:
This delicious Matcha Swiss Roll Cake is a fluffy light matcha cake spread with luscious matcha whipped cream and red bean paste. It’s super simple to make and will definitely be a crowd pleaser if you serve it up at a party or dinner!
Matcha Red Bean Swiss Roll Cake
For a tray sized 25 x 34cm
Batter
- 4 egg yolks
- 20g sugar
- 30ml canola oil
- 60ml water
- 80g cake flour, sifted
- 10g green tea powder, sifted
- 4 egg whites
- 30g sugar (for the egg whites)
Instructions
- Beat the egg yolks with 20g of sugar with an electric beater until well mixed
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Add canola oil and water, beating again until smooth
- Sift in the flour and green tea powder, mixing well
- In another bowl, beat the egg whites with a clean beater until bubbles form
- Then add half of the 30g sugar and beat until soft peaks form
- Add the rest of the sugar and beat until stiff peaks form
- Fold egg whites into egg yolk mixture gradually, about ⅓ each time, until well mixed
- Pour the batter into baking sheet lined tray
- Smooth the surface to get rid of bubbles and keep the thickness even for the cake
- Bake in a preheated oven at 180 C for 15 minutes
- When the cake is done, cool it on the rack
Matcha red bean filling
- 150ml cream
- 1 tbsp green tea powder
- 2 tsp sugar
- 1 tbsp hot water
- 100g canned red bean
Instructions
- Cook the red bean paste in advance
- Mix the matcha powder and sugar with hot water
- Beat the cream in a mixing bowl over a bowl of iced water until stiff peaks form
- Add the matcha mixture gradually while beating the cream
- Refrigerate the mixture for a while to help it set
- Put the cake on the plastic wrap with the darker side facing up
- Spread red bean paste and matcha cream evenly on the cake
- Roll the cake carefully
- Refrigerate for one hour to set and then enjoy!
Mix, bake, spread and roll - then all you have to do is enjoy!
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