How to Make Speedy Matcha Swiss Roll with Azuki Cream

Matcha Swiss Roll with Azuki Cream.

Matcha Swiss Roll with Azuki Cream

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, matcha swiss roll with azuki cream. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Matcha Swiss Roll with Azuki Cream is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They're nice and they look wonderful. Matcha Swiss Roll with Azuki Cream is something that I've loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have matcha swiss roll with azuki cream using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Swiss Roll with Azuki Cream:

{Take of Cake.
{Make ready of egg whites.
{Get of egg yolks.
{Prepare of caster sugar.
{Get of oil.
{Make ready of cake flour.
{Make ready of matcha (green tea) powder.
{Get of Azuki (Red Bean) Filling.
{Take of red beans.
{Make ready of caster sugar.
{Make ready of whipping cream.

Steps to make Matcha Swiss Roll with Azuki Cream:

Wash and soak your red beans overnight. On the next day, cook your red beans in a large pot of water until soft. Mash them with a fork until they resemble a paste then stir in sugar. Cook over medium heat to dissolve the sugar while stirring continuously. When done, set aside..
Preheat oven to 170degreesC. Line your baking tray with parchment paper..
Using a stand mixer with a balloon whisk attached, whisk egg whites until soft peaks form. Add in 40g of sugar gradually then whisk until stiff peaks form. (Do this concurrently with steps 3 and 4).
In another bowl, beat the egg yolks and remaining 40g of sugar until pale and creamy. Stir in oil..
Combine cake flour and matcha powder. Sift the mixture 2-3 times before adding it to the egg yolks mixture. Mix well..
Carefully fold in the egg whites, 1/3 at a time, into the egg yolks mixture. Bang the bowl 2-3 times against the worktop to remove big air bubbles..
Slowly pour batter onto ur baking tray and spread it evenly. Bang the tray against the worktop 1 more time..
Bake for 15mins. While baking, beat whipping cream until stiff. Stir in the red bean paste until well-incorporated. Chill in the fridge for later use..
When cake is done, remove and let cool. Place another parchment paper on top of the cake and flip it over. Peel off the parchment paper sticking to the cake then flip it over again..
Spread your red bean cream, avoid putting too much at the sides and top 1/4 of the cake because the cream will be pushed out eventually..
Starting rolling the cake from the bottom, tightening the roll as much as u can along the way. When done, wrap with the parchment paper and a clingfilm. Twist the sides to secure then chill in the fridge overnight to allow the cake to set..
When ready to serve, slice them into thickness of about 2cm and dust with icing sugar (optional)..

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