Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, matcha swiss roll with azuki cream. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Matcha Swiss Roll with Azuki Cream is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Matcha Swiss Roll with Azuki Cream is something which I have loved my whole life.

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.

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

The ingredients needed to make Matcha Swiss Roll with Azuki Cream:

1. Prepare Cake
2. Take 4 egg whites
3. Get 4 egg yolks
4. Take 80 grams caster sugar
5. Prepare 30 grams oil
6. Make ready 40 grams cake flour
7. Take 1 tbsp matcha (green tea) powder
8. Take Azuki (Red Bean) Filling
9. Get 100 grams red beans
10. Take 1/2 cup caster sugar
11. Take 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.

Instructions 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! This Matcha Roll Cake uses simple ingredients but the sponge cake is light and fluffy. The combination of the matcha, azuki and whipped cream is so To keep it from drying, cover with another baking sheet or aluminum foil and let it sit to cool. Let's make the matcha roll cake.

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