Matcha Roll Cake with Azuki Beans ❤ 抹茶ロールケーキSeptember 09, 2013
Hi! I'm so happy to share wih you about the matcha roll cake that I baked recently! It's my first time attempting this recipe, which calls for a different method as compared to the strawberry roll cake that I usually make. I actually prefer the texture of the matcha roll cake over the plain one. It was also much easier to roll (without any cracks this time!)
The filling is a mixture of azuki beans and cream. The azuki beans were boiled over low heat for almost 2 hours before it finally turned soft, but they were definitely worth the wait. I portioned half of the beans for making the red bean paste (add sugar over heat) that was mixed into the cream. The other half of the red beans were then added into the red bean cream mixture.
Matcha and azuki beans - a perfect match
Here's the recipe by Cooking with Dog:
(26x36cm/10¼x14¼ inch sheet)
4 Egg Whites
40g Sugar (1.4 oz)
4 Egg Yolks
40g Sugar (1.4 oz)
40g Cake Flour (1.4 oz)
1 tbsp Matcha - Green Tea Powder
120ml Whipping Cream with 35% fat (4 fl oz)
1 tbsp Sugar
120g Anko - Sweet Bean Paste (4.2 oz)
80g Sweetened Azuki Beans (2.8 oz)
1. Sift the matcha powder and flour a few times
2. Beat the egg whites until white and fluffy.
3. Add sugar till stiff peaks form.
4. Beat egg yolks. Add sugar. Continue to beat until thick and creamy.
5. Add the sifted matcha powder and flour to the egg yolks.
6. Using a balloon whisk, mix until flour is completely moistened.
7. Add 1/3 of meringue. Mix the mixture with the whisk, and drop into the bowl. Mix thoroughly.
8. When combined, add another 1/3 of the meringue. Lift the mixture and drop it into the bowl. Try not to break the foam.
9. Add the rest of the meringue. Repeat the mixing process about 100 times, while gradually rotating the bowl. The batter will get glossy and smooth.
10. Pour the batter into the baking sheet that is covered with baking paper.
11. Smooth the batter and drop the baking sheet a few times to remove air bubbles.
12. Bake at 170 degrees celsius for about 25 minutes.
13. Whip cream to stiff peaks.
14. Add in red bean paste and red beans.
15. Spread cream onto the cake (which has been left to cool)
I'm not sure why the color of my cake is not as green as it should have been. I suspect that it has something to do with the type of matcha (green tea powder) that was used. I'll definitely switch brands the next time I'm making this!
This recipe is highly recommended even though it requires quite a bit of patience. The cake base is much stabler and less prone to cracking when rolled, and it is also more fluffy without being crumbly.
I'm a sucker for anything with matcha.