Roll Cake Matcha Green Tea with Adzuki Cream

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a special dish, Roll Cake Matcha Green Tea with Adzuki Cream. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have Roll Cake Matcha Green Tea with Adzuki Cream using 9 ingredients and 6 steps. Here is how you cook it.

I wanted to bake a perfect roll cake without having to use fresh Caspian Sea yogurt.

Dairy-based heavy cream tends to get too thick so I recommend a vegetable-based one. Boiled adzuki beans range in water content depending on the manufacturer, so if yours seem a bit runny, give them a boil in a pan and allow them to cool before adding to the cream. You could also use tsubu-an (chunky anko). Recipe by Pekuchin

Ingredients and spices that need to be Get to make Roll Cake Matcha Green Tea with Adzuki Cream:

1. 4 Eggs
2. 60 grams Cake flour
3. 10 grams Cornstarch
4. 1/2 tbsp Matcha
5. 70 grams Sugar
6. 20 grams Butter
7. 2 tbsp Milk
8. 100 ml Heavy cream
9. 1 can Anko

Instructions to make to make Roll Cake Matcha Green Tea with Adzuki Cream

1. Mix the cake flour, cornstarch, and matcha well. Add the butter and milk to a bowl and melt the butter by suspending over a pan of boiling water.
2. In another bowl, add the egg whites and whip with a hand mixer. Add the sugar in 3 goes to create a stiff meringue.
3. Add the egg yolks to the meringue 1 at a time. After each addition whip the meringue thoroughly until it returns to it's previous stiffness.
4. Sift in the powder ingredients from Step 1 and fold in with a rubber spatula. Add a little of the mixture to the butter and milk mixture and mix. Add this butter, milk and batter mixture back into the main bowl with the spatula and mix until the batter starts to become glossy.
5. Pour the mixture into a baking tray lined with parchment paper and even out. Once flat, bake in an oven preheated to 180℃ for 14 minutes. Once baked, turn the sponge out onto a cooling rack and leave to cool with the parchment paper still attached.
6. In the meantime, make the adzuki cream. Whip the cream until stiff and add the adzuki beans, folding them in with a plastic spatula. Peel the baking paper off the sponge and cut the far edge of the sponge diagonally so that it seals up neater when rolled. Spread the adzuki cream evenly, roll the sponge away from you, wrap with cling film and chill in the refrigerator to finish.

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