Matcha Swiss Roll — 抹茶紅豆瑞士卷

Matcha Swiss Roll  抹茶紅豆瑞士卷

Matcha swiss roll with red bean

Matcha swiss roll with red bean

Matcha (抹茶),  refers to finely milled or fine powder green tea, it has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream, etc..   Matcha is essentially a very concentrated form of green tea. The way it’s grown and consumed means that it’s packed full of essential vitamins and minerals. It’s antioxidants content has much more than the normal green tea.

Today, I watched one of my favourite blog from here, she shown us this unique recipe, I just love it. Try to find out the ingredients that all I have from my fridge and freezer. Luckily, I still had some cooked red bean left in my freezer from last time I cooked the dessert and not much whipping cream sat in my fridge. Doesn’t matter, I can’t afford to have lots of cream in my diet plan anyway! So, I think that will do for this swiss roll. I felt happy now! 🙂

Matcha Swiss Roll   抹茶紅豆瑞士卷

Matcha swiss roll with red bean

Matcha swiss roll with red bean

Ingredient:            ( serve about 10 )

  1.   4 Egg Whites
  2.   40g Sugar
  3.   4 Egg Yolks
  4.   40g Sugar
  5.   40g Cake Flour
  6.   1 tbsp Matcha – Green Tea Powder
  7.   120ml Whipping Cream       ( I only have 80ml )
  8.   1 tbsp Sugar
  9.   120g Anko – Sweet Bean Paste        ( I used 100g )
  10.   30g Sweetened Azuki Beans            ( I used 50g )
  11.   Powdered Sugar
Matcha swiss roll with red bean

Matcha swiss roll with red bean


  • Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  • Prepare a 26cm x 36cm baking tray and lined with greased baking parchment.
  • Sieve the flour with the matcha for three time, it will make the cake lighter and more spongy.
  • Whisk the egg whites and add the sugar a little bit at a time until it reach to the peak consistency.
  • Then whisk the egg yolks with the sugar until fluffy and pale, add the flour mixture in and slightly fold together. Then add about 1/3 of the egg white into the yolk mixture, use spatular to fold in, and add the other 1/3 in and fold in again until adding all of the egg white in and make sure all incorporated.
  • Spread all the mixture onto the prepared baking tray evenly and tab few times on the table to let all the air out, bake in the oven for about 25 minutes until cooked.
  • Now, prepare the filling by whisk the whipping cream with the sugar until firm, fold the red bean paste into the whipped cream.
  • When the cake came out of the oven and cool down on a wire rack for 10 minutes, put another piece of baking parchment on top of the cake and turn it upside down, carefully take off the paper, spread the whipped cream onto the cake, an sprinkled the cooked red bean on top. You can roll the cake from the long edge or the short edge, it doesn’t matter ( I rolled it from the long edge ). Use the new baking parchment to wrap the whole swiss roll and seal tight of the two ends, chill it in the fridge for few hours or ovenight, the serve.

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