How to Cook Delicious Matcha Swiss Roll with Azuki Cream

How to Cook Delicious Matcha Swiss Roll with Azuki Cream Delicious, fresh and tasty.

Matcha Swiss Roll with Azuki Cream. Wash and soak your red beans overnight. Fluffy sponge cake rolled up with fresh matcha cream in the middle, this Matcha Swiss Roll will be an instant favorite this holiday season! The fluffiest matcha cake roll paired with a semi-sweet azuki bean cream.

When I bake matcha sheet cake, I block the oven's bottom heat I like to fill my matcha roll with matcha whipped cream and red beans.

You can, of course, make sweetened red beans from scratch.

Easy and Delicious Matcha & Azuki Cream Cake.

You can have Matcha Swiss Roll with Azuki Cream using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Matcha Swiss Roll with Azuki Cream

1. It’s of Cake.

2. You need 4 of egg whites.

3. Prepare 4 of egg yolks.

4. You need 80 grams of caster sugar.

5. Prepare 30 grams of oil.

6. Prepare 40 grams of cake flour.

7. You need 1 tbsp of matcha (green tea) powder.

8. It’s of Azuki (Red Bean) Filling.

9. Prepare 100 grams of red beans.

10. Prepare 1/2 cup of caster sugar.

11. You need 100 ml of 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.

Delicious batter rolled with a super soft pillow-like cake.

Matcha Swiss Roll with Azuki Cream step by step

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)..

Well, imagine no more because one of our partners sent us how she made her very own Matcha Swiss Roll.

To make the Azuki Cream: Whip the heavy cream to stiff peaks and add the azuki bean paste.

Roll cake up together with parchment paper.

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!