to share recipes and cooking advice.
Green Tea Swiss Roll with Red Bean Filling
A delicious Japanese inspired swiss roll, featuring a matcha (green tea powder) flavoured soft sponge cake with a sweet creamy red bean filling. You won't need to go to an Asian bakery ever again!
: 20 minutes
: 12 minutes
: 1 swiss roll (approximately 8 slices when cut)
For the swiss roll cake:
4 egg yolks
20g caster sugar
1 teaspoon oil
1 teaspoon milk
75g cake flour (or low protein flour)
1 tablespoon matcha powder
4 egg whites
60g caster sugar
For the filling:
4-5 tablespoons red bean paste (can be purchased at Asian grocery stores)
200ml whipping cream
Preheat oven to 190 degrees (fan forced). Line and grease a swiss roll pan.
Combine egg yolks with 20g of caster sugar.
Add the oil and milk to the combined egg yolks and caster sugar. Mix to combine.
Sift the cake flour and matcha powder into the above mixture and mix to combine.
In a separate bowl, whisk egg whites with the 60g of caster sugar. Add in the sugar a bit at a time. Whisk until peaks form.
Fold a small amount of the egg white mixture into the cake mixture. Fold in the rest of the egg whites.
Transfer the mixture into the swiss roll pan and spread out evenly. Bang the pan onto the kitchen bench to get rid of any air bubbles in the mixture.
Bake for 12 minutes. You can check that the cake has cooked through by sticking a toothpick into the cake. If the toothpick comes out clean, then it is ready.
When the cake has finished baking, remove from the oven and leave to cool. Remove the cake from the baking paper, but keep it on the paper. Trim the sides of the cake so that it is neat.
While the cake is cooling down, you can prepare the red bean cream filling.
Whip the cream until firm.
Fold the cream into the red bean paste slowly, a little bit each time until combined.
Once the cake has cooled, spread the red bean cream onto the cake.
Carefully roll the cake tightly until it is in a log shape.
Using the same baking paper you used to bake with (because I don't like to be wasteful), wrap the rolled cake and refrigerate in the fridge for a couple of hours until the cream filling has set more.
Take the swiss roll out of the fridge, unwrap and cut into slices.
You may also omit the matcha powder to create a plain sponge and replace the red bean filling with cream and fruit of your choice.
I like this Recipe
Submit your recipes for a share of ad revenue -
More Recipes by
Silky Steamed Eggs with Japanese Mushrooms
Chinese Steamed Eggplant with Minced Garlic
Stirfry Noodles in Supreme Soy Sauce
Roasted Pumpkin and Carrot Soup
Crispy Skin Salmon with Broccoli & Honey Glazed Baby Carrots
view all recipes by Monika
Submit a Comment
Slow Cooker Coq Au Vin
Snack Salmon Quiche – Made in a Pie Maker
Bacon Spinach and Feta Impossible Pie
Mushroom Miso Sauce
Hogwarts Express Marble Cake
Pineapple Chicken Lettuce Cups
Low FODMAP Lady
Gluten Free Choc Chip Cookies
Low FODMAP Lady
Slow-Cooker Easy Fried RIce
Leiann Lynn Rose Spontaneo
Indian Style Beef Curry
Tips for Writers