Roll Cake Matcha Green Tea with Adzuki Cream
Roll Cake Matcha Green Tea with Adzuki Cream

Hi, I am Clara. Today, I will show you a way to prepare roll cake matcha green tea with adzuki cream recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Roll Cake Matcha Green Tea with Adzuki Cream Recipe

Roll Cake Matcha Green Tea with Adzuki Cream is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Roll Cake Matcha Green Tea with Adzuki Cream is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 can achieve it.

The ingredients needed to make Roll Cake Matcha Green Tea with Adzuki Cream:

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

Steps 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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