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Matcha Swiss Roll 抹茶蛋糕券

Ann Low

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
Cook Time 17 minutes
Total Time 32 minutes
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：

馅料：

做法：

  1. 馅料 – 将芸豆，糖和水放入小锅中，用中火煮沸，然后转入小火焖煮5分钟至芸豆变软。用汤匙或刮刀把芸豆压烂成泥或喜欢的话可以用打碎器搅滑，备用。
  2. 预热烤箱致200摄氏度。将粉类和抹茶粉一起过筛备用。准备1个8 x12寸长方型烤盘，底部铺纸。
  3. 融化牛油，保温备用。
  4. 用电动搅拌器将蛋白打致泡泡状态，细糖分次（3-4次）加入打致光滑及硬发性。
  5. 慢慢的加入蛋黄，用刮刀轻轻翻拌均匀，分次筛入粉类（第二次过筛），拌匀。最后倒入温热牛油，拌匀即可。
  6. 将面糊倒入烤盘里，送进烤箱烘烤约10-12分钟。
  7. 蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，放至待凉。
  8. 蛋糕表面朝上摆在塑胶纸或油纸上（底部放一快干布可防滑而且这样蛋糕比较好券）。
  9. 将植物性鲜奶油打至呈挺立状态，然后抹在蛋糕上；铺上芸豆泥。
  10. 用手推动蛋糕往前卷起来，卷好后的蛋糕放进冰箱冷藏数小时或隔夜定型。
  11. 从冰箱取出蛋糕券，切去两边不整齐的边。撒上适量糖粉或防潮糖粉做装饰才切片享用。

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