Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll
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
Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll
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
Cooking Instructions
- 1
[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.
- 2
[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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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).
- 8
[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.
- 9
[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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