I tried different recipes to make delicious Swiss rolls and finally I came up with this recipe. With this recipe, you will have a fluffy sponge and be able to roll easily without damaging. This sponge also doesn't dry out quickly. This time I wanted to use adzuki cream so I made a green tea-flavoured sponge.After adding the flour at Step 7, stir the mixture 50 to 60 times (if you get used to it, 80 times) and you will have a smooth sponge. I used Imuraya brand's sweet cooked adzuki beans. If the adzuki beans are too runny, microwave for 30 seconds to remove the excess moisture. For 29 x 29 cm [11.4 x 11.4 in] baking pan. Recipe by Mamaponpon

This is my first green tea cake recipe.When you mix the adzuki beans, the fresh cream will look runny at first, but don't worry. If you continue to whisk, the cream will whip quite nicely. When you peel off the cling film from the cooled sponge, it might damage the sponge surface but the cream will be on top, so don't worry. For 28 x 28 cm [11.0 x 11.0 in] swiss roll baking pan. Recipe by Rearea cheese

Th combination of the slight bitterness of matcha green tea and adzuki bean cream is heavenly. I just wanted to make a cake using this combination. Chiffon sponge is moist, fluffy and easy to handle for a beginner like me!-The ( ) quantities in the ingredients list is for making the chiffon sponge with 3 eggs. According to the size of the pan, choose the suitable quantity. -Adjust the baking temperature and time according to your oven at home. -After rolling the sponge cake, chill in the fridge for several hours. It will be easier to cut with a warmed knife. For 30 x 40 cm [11.8 x 15.7 in] swiss roll tin. Recipe by satomako

I made a Swiss roll filled with strawberry cream!In Step 9, use the nice side of the cake for the surface.Try to use strawberries that are as ripe as possible.Feel free to adjust the amount of sugar and strawberries in the strawberry cream. For 25 x 37 cm [9.8 x 14.6 in] cake. Recipe by bvivid

I made this as a birthday present for my friend (and also because I wanted to eat it)! Roll cakes are easy to transport so they are ideal gifts. Roll cakes are really wonderful when you combine heavy cream with strawberries in the filling!I recommend using heavy cream with 35% milk fat. If you want this to turn out even more beautiful then it is good to peel one more layer off upon baking. I was making it as a gift this time and wanted to make it beautiful, so I decorated the top with sliced strawberries. Recipe by Yukiline

I love sweet royal milk tea, milk tea that is made by brewing tea leaves in milk, so I made this roll cake using it.Make a stiff meringue, and don't be afraid to mix the meringue and egg yolk mixture really well. Doing so will give you a fine textured sponge cake .Please adjust the cooking time depending on your oven. Don't bake too much.It's so moist and fluffy because the sponge cake is made using a lot of milk!! Recipe by AAlly

Here is an airy and light strawberry swiss roll cake, made with simple ingredients. It almost tastes like strawberry shortcake but simpler in form and baking process. For a sweeter version, we can also add a layer of strawberry jam 😋

Fluffy cake, with a hint of green tea, wrapping delicious red bean cream (: Simply a taste of Japan right at your home

I love black tea!This is my milk tea version of Chiffon Cake II.The milk tea aroma while the cake is baking is irresistible!- Make sure to slowly and properly mix Steps 3~5 with a handheld mixer.- Steps 6 and 7 should be done quickly and efficiently!- If you are a bit nervous about rolling the cake up in Step 11, cut 2 cm notches into the front edge of the roll in 3~4 places with a knife, and it will be easier to roll up. Recipe by MeguBroaden

#colourwhite#day-4#12/7/19This dessert is innovative and easy to make

I made this ice cream cake for the superbowl this year and it was perfect for it. It can be made in advance so is ready for any event or just as a great slice and serve dessert anytime! d

I just wanted to come up with a recipe that used drained yogurt.If you're making cream to decorate the outside of the swiss roll, whip it up until it is stiffer than the cream that you spread inside. I recommend low-fat cream.I drained the yogurt down to 70 g from 150 g. Recipe by Akito mama