Hi, I’m Joana. Today, we’re going to make roll cake matcha green tea with adzuki cream recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look 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 favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Roll Cake Matcha Green Tea with Adzuki Cream is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have roll cake matcha green tea with adzuki cream using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roll Cake Matcha Green Tea with Adzuki Cream:
- Take 4 Eggs
- Prepare 60 grams Cake flour
- Get 10 grams Cornstarch
- Make ready 1/2 tbsp Matcha
- Get 70 grams Sugar
- Take 20 grams Butter
- Take 2 tbsp Milk
- Make ready 100 ml Heavy cream
- Make ready 1 can Anko
Steps to make Roll Cake Matcha Green Tea with Adzuki Cream:
- 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.
- In another bowl, add the egg whites and whip with a hand mixer. Add the sugar in 3 goes to create a stiff meringue.
- 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.
- 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.
- 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.
- 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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