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Green Tea Swiss Roll with Red Bean Filling

by Monika (follow)
Dessert (1046)      Baking (669)      Sweets (282)      Cake (266)     

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!

Preparation Time: 20 minutes
Cooking Time: 12 minutes
Makes: 1 swiss roll (approximately 8 slices when cut)


For the swiss roll cake:
4 egg yolks
20g caster sugar
2 tablespoons
1 teaspoon oil
2 tablespoons
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 - 5
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