Matcha Roulade Cake

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Matcha Roulade Cake
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
1
For the Swiss roll
4
1 teaspoon
0.333 cup
1 tablespoon
1 teaspoon
1 cup
2 teaspoons
sugar (for sprinkling)
For the filling
1 cup
cream (at least 30% fat content)
1 tablespoon
whipped cream stabilizer (approx. quantity)
3 tablespoons
Adzuki bean paste (Asian shop)

Preparation steps

1.
Heat the oven to 175°C (160°C in a fan oven), 350°F, gas 4.
2.
Separate the eggs. Beat the egg whites with the lemon juice and a pinch of salt until stiff. Beat the yolks separately with the sugar, vanilla sugar and extract until fluffy. Mix the flour with the matcha.
3.
Place the egg whites on the egg yolk mixture and sieve the flour mixture on top. Fold together to make a light dough and spread smoothly onto a baking tray (approx. 30x40 cm) lined with baking parchment. Bake for approx. 10 minutes until slightly brown.
4.
Remove the cake from the oven and turn onto a cloth sprinkled with sugar. Peel off the baking parchment and roll up the cake, using the cloth. Turn the roll over to seal it and let cool.
5.
Beat the cream with the cream stabiliser until stiff. Unroll the cold Swiss roll again and spread with cream, leaving the edges free. Spread the Azuki bean paste on the lower edge and roll it up again.
6.
Chill before serving.