Matcha swiss roll with anko

Matcha (green tea) powder is used during Japanese traditional tea ceremonies. Over the years, it became a popular ingredient for baking and for making different types of beverages. Matcha is the powdered form of green tea leaves so they are kinda bitter in nature. Sweetener of some sort is needed in the recipe to enhance the flavor and make it more sweet.

I love matcha desserts...matcha ice cream is my favorite. This matcha swiss roll with anko is pretty good as well. The anko (red bean paste) goes really well with matcha. This recipe was adapted from this video. Its easier to make than it looks.

Matcha swiss roll with anko

Ingredients:

1 tbsp matcha (green tea powder)

120ml whipping cream 33% - 35% fat

4 egg whites

40g sugar

120g anko (red bean paste)

1 tbsp sugar

4 egg yolks
40g sugar
40g cake flour 

*Optional* about 1 tbsp powdered sugar to sprinkle on top of the finished swiss roll

15.25" x 10.25" x 0.75" baking pan

parchment paper

electric hand mixer

some ice cubes

Instructions:

1. Preheat oven to 350°F.

2. In a bowl, combine cake flour and matcha powder together. Sift them together 2-3 times to make sure they are mixed well.

3. In a separate bowl  use a electric hand mixer to beat the egg whites until foamy. Gradually add 40g of sugar to the egg whites. Mix until stiff peaks.

4. In another bowl, use a electric hand mixer and beat the egg yolks and 40g of sugar together untill creamy and lighter in color.

5. Add the matcha/ cake flour mixture to the egg yolks/ sugar mixture. Use a balloon whisk and mix.

6. Add 1/4 of the egg white mixture at a time to the egg yolk mixture. Gently hold over the egg white mixture and drop it down to the mixture using a balloon whisk. Carefully not to break the foam. Repeat till completely mixed.

7. Line baking pan with parchment paper. Pour mixture gently and evenly on the baking pan. Then, lightly drop the baking pan on the counter a few times to break any air bubbles in the batter.

8. Bake in the oven for about 20- 25 minutes. Remove from oven and take the cake out from the baking pan, leaving the parchment paper on. Cover the cake with a baking pan. Set aside to cool.

9. In a large bowl, fill 1/3 of the bowl with ice cubes. Place a smaller bowl on top of the ice cubes.

10. Pour in the whipping cream and mix 1 tbsp of sugar with electric hand mixer until stiff peaks.

11. Add anko red bean paste to the cream and gently mix it evenly.

12. Remove the side edges of the parchment paper from the cake. Cover the top of the cake with a new sheet of parchment paper. Flip the whole thing over, and peel off the baked parchment paper from the cake. Leave the paper on, and flip it over again. 

13. Make sure the shorter width side of the cake is facing you. (so that when you roll the cake, there will be more layers) Remove the new sheet of parchment paper on top of the cake. Use a sharp knife and angle cut the edge of the cake that is the furthest side from you. 

14. Spread the anko mixture evenly onto the cake.

15. Roll the cake outwards. Use the parchment paper underneath to help slide the cake. Make sure the cake is rolled nice and tight to avoid gaps in between. Wrap the roll with the parchment paper and place in the fridge for 30 minutes.

16. Remove the cake from the fridge and unwrap. Sift powdered sugar on top and cut the roll up.

Serve and enjoy!

Note:

-It will be easier to whip the whipping cream if you place the whisk attachment of the electric hand mixer and the 2 bowls in the fridge for about 30 minutes beforehand. The whipping cream needs to be cold in order to form stiff peak.