Japanese cuisine · Desserts & Sweets

Matcha Roll Cake

Light matcha sponge roll filled with whipped cream and dabs of sweet azuki paste.

Ingredients · for 8 servings

• 4 eggs
• 100 g sugar
• 80 g flour
• 3 tbsp matcha powder
• 30 g butter
• 2 tbsp whole milk
• 300 ml cream
• 150 g red bean paste (anko)
• 1 tbsp powdered sugar
• 1 pinch salt

Instructions

1. Preheat the oven to 180 °C top/bottom heat, line a baking sheet about 30 × 40 cm with parchment paper, melt the butter with the milk and let cool to lukewarm.
2. Separate the eggs, beat the egg whites with the salt until stiff, sprinkling in half the sugar as you go, until the foam is glossy and holds firm peaks.
3. Beat the egg yolks with the remaining sugar for 4 min. until light and creamy, sift flour and 2 tbsp matcha over it, add the butter-milk mixture and gently fold in the egg whites in three additions.
4. Spread the batter evenly on the sheet and bake for 11–13 min. until the surface springs back dry; immediately turn out onto a sugared cloth, peel off the paper and roll up the sponge while still lukewarm.
5. Whip the cream with the powdered sugar and the remaining matcha until stiff, unroll the cooled sponge again and spread the cream up to 2 cm from the edge.
6. Place the bean paste in a line along the first third, roll the cake up tightly, chill for 2 hrs. and cut into 2 cm thick slices.