Matcha Swiss Roll 抹茶蛋糕券

This Matcha Swiss Roll is light and soft with a hint of matcha flavour. I didn’t use Azuki red bean paste as I find it expensive for a small can and also it’s too sweet to my liking.  Instead I used kidney beans and boiled them with little water and sugar, and mashed them to form a paste. Have a try on this yummy roll cake. I can assure you that no one can tell  the paste is made from kidney beans and homemade too!  🙂

Matcha Swiss Roll

Author Ann Low

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Servings 5

Ingredients

 

• 40 g plain flour
• 15 g rice flour
• 2 tsp matcha powder
• 40 g butter
• 90 g egg yolks - lightly beaten (about 5 egg yolks)
• 140 g egg whites - about 4 eggs
• 90 g caster sugar
  
• 
  1 can kidney bean - 400g, drain
• 50 ml water
• 2 tbsp sugar
  
• 
  100g whip topping fresh cream

Instructions

 

• Filling - Combine kidney beans, water and sugar together in a small pot. Bring to boil at medium heat and simmer at low heat for about 5 minute till kidney beans softened . Mash kidney beans with a spoon or rubber spatula or blend to smooth if you prefer. Set aside to cool.
• Preheat oven to 200 deg C. Sift both flours and matcha powder together and set aside. Line a 8 x 12 inch rectangle cake pan with parchment paper.
• Melt butter in a pot, keep warm and set aside.
• Whisk egg whites until foamy at low speed. Then add sugar in 3-4 batches and beat until egg whites are glossy and stiff peaks form.
• Add egg yolks in batches and fold lightly with a rubber spatula. Sift the flour the second time into the yolk mixture and fold gently, then add warm melted butter and fold through.
• Pour batter into prepared cake pan and spread evenly with a palette knife. Bake for about 10-12 minutes.
• When cake is done, unmould from pan and leave to cool.
• Place matcha sponge cake on a plastic sheet or parchment paper, cake surface facing up (with a dry cloth placing beneath the plastic sheet to prevent slip while rolling the cake).
• Whisk fresh cream to peak form and spread on to sponge cake followed by the mashed kidney bean paste on top.
• Gently roll up the matcha sponge cake to make a Swiss roll and chill it for a few hours or overnight.
• Trim the sides of the cake roll and dust with icing sugar or snow powder on top of cake before serving.

Notes

中文食谱在下面

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抹茶蛋糕券

材料：

• 40克 低筋/中筋面粉
• 15克 粘米粉
• 2茶匙 抹茶粉
• 40克 牛油
• 140克 蛋白（约4粒）
• 90克细糖
• 90克 蛋黄，打散（约5粒）

馅料：

• 1小罐 芸豆. 400克 （沥干水分）
• 50毫升 水
• 2汤匙  细糖
•  100克 植物性鲜奶油

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