Hello, I’m Clara. Today, we’re going to make easy & fluffy matcha green tea chiffon swiss roll recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll Recipe
Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll is something which I’ve loved my whole life.
To be with this particular recipe, we must prepare a few components. You can have easy & fluffy matcha green tea chiffon swiss roll using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll:
- Prepare Chiffon cake batter:
- Take 5 Eggs
- Get 90 grams Plain flour
- Make ready 10 grams Matcha
- Prepare 100 grams Sugar
- Take 60 grams Vegetable oil
- Get 75 grams Hot water
- Make ready Adzuki bean cream:
- Take 200 ml Double cream
- Prepare 1 about 200 grams Tinned sweet aduki bean paste
Instructions to make Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll:
- [Prep] Line baking paper on a cookie pan. Shift flour and matcha. Separate the egg yolks and whites. Preheat the oven to 375°F/190°C.
- [For the chiffon cake batter] Make the meringue. Whisk the egg whites lightly. Divide half of the sugar into several portions and add each portion at a time to the egg whites. Whisk constantly all the time until stiff peaks form.
- Use the same electric mixer without washing it. Add the rest of the sugar into the egg yolk bowl and whisk until pale and fluffy like a mayonnaise-like consistency.
- Drizzle vegetable oil into the Step 3 egg yolk mixture bowl and stir well. Add hot water and stir well. Mix in the shifted dry ingredients and add 1/3 of the meringue. Stir well, add half of the rest of the meringue and stir well again. Use an electric mixer until this stage.
- Pour the Step 4 into the rest of the meringue bowl and fold in quickly with a rubber spatula. Move the bowl with one hand and stir the mixture, lifting from the bottom of the bowl by another hand to mix the meringue and matcha batter.
- Pour in the batter to the cookie pan and remove excess air by hitting the pan from the bottom several times. Bake in the oven at 375°F/190°C for 15-17 minutes until a skewer inserted in the middle comes out clean.
- After baking, transfer the chiffon sponge with baking paper onto a cooling rack. After it cools down, cover with cling film to prevent drying (when you peel off the cling film you can remove the soggy surface stuck to the cling film at the same time).
- [For the adzuki bean cream] Whisk double cream until it becomes your preferred hardness. Mix in the tinned adzuki bean paste with a plastic spatula. -If you use 1 tin of adzuki bean paste to mix with 200 ml of cream, it will not be so sweet. If you prefer sweeter cream add 1 tablespoon of sugar when you whisk the cream.
- [Finishing] Peel off the baking paper from the bottom of the chiffon sponge. Place the sponge on another sheet of baking paper. Slice the edge of the sponge at the far end diagonally. Spread adzuki bean cream on the sponge (leaving 2 to 3-cm border at the far end). Roll the sponge by lifting up by the baking paper.
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