Matcha and Azuki Swiss Roll

It's a wonderful combination to eat azuki with matcha!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 6-8 Prep: 20 min Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour 60g
Granulated sugar 60g
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp
Matcha powder 1 level tbsp
Hot water 1 tbsp
Tinned azuki beans 1

Method

1
Line an oven tray with 3-4 layers of baking sheets so that the base of the sponge doesn't brown.
2
Crack the eggs in a bowl and whisk. Add the sugar and whisk well.
3
In a larger bowl, put some hot water (50℃) and make a bain marie by putting in the bowl from Step 2. Whisk the contents of Step 2 for 2 minutes.
4
Remove the bowl from the bain marie and whisk with a hand blender for 3-4 minutes until the contents reach firm peaks.
5
Sift the flour into Step 4 and fold in lightly with a spatula.
6
In a small bowl, put the ●ingredients and mix. Scoop one ladle of Step 5 into this small bowl and mix well, then return to Step 5.
7
Dissolve the matcha powder in 1 tbsp hot water and add into Step 6 and mix well.
8
Pour Step 7 into the oven tray evenly and bake in a preheated oven 170C for 10 minutes.
9
Remove and allow to cool.
10
Make the cream filling: put the double cream in a bowl and mix with a hand blender...
11
Add the granulated sugar a bit at a time. Make the cream filling quite firm so that it sticks to the sponge.
12
Take out the sponge from the oven tray - the paler side should be the outside when rolled up.
13
On the browned side of the sponge, spread the azuki beans evenly (drain off the excess liquid first). Leave 1cm free at the top.
14
Spread over the cream filling using a sliding motion with the knife, again leaving 1cm clear at the top.
15
Lift the sponge near to you with the baking sheet and roll over to half way. You should have a neat centre core.
16
Continue rolling firmly and tightly until it's fully rolled over.
17
Fill in any gaps with any excess cream on the sides. Put in the fridge for 30 minutes to firm up.
18
I used McDougall's Supreme Sponge flour.
19
For a standard Swiss roll, see recipe ID: 1886.

Tips & Note

●The sponge is thin, it doesn't take long to bake. Don't overcook, as you need a pale finish
●I used a 20x30cm oven tray, it's 4cm high

Matcha and Azuki Swiss Roll

It's a wonderful combination to eat azuki with matcha!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 6-8

Prep: 20 min

Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour 60g
Granulated sugar 60g
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp
Matcha powder 1 level tbsp
Hot water 1 tbsp
Tinned azuki beans 1

Matcha and Azuki Swiss Roll

Recipe ID :1903 Posted on 24 MAY 2016

Serves 6-8

Prep 20min
Cook 10min
views 4,281
printed 39

saved 3

It's a wonderful combination to eat azuki with matcha!

Share

Ingredients

Print Ingredients Email Ingredients
3
60g
60g
20g
1 tbsp
2 tbsp
200ml
30g
1 tsp
1 level tbsp
1 tbsp
1

Method

Prep
20min
Cook
10min
1
Line an oven tray with 3-4 layers of baking sheets so that the base of the sponge doesn't brown.
2
Crack the eggs in a bowl and whisk. Add the sugar and whisk well.
3
In a larger bowl, put some hot water (50℃) and make a bain marie by putting in the bowl from Step 2. Whisk the contents of Step 2 for 2 minutes.
4
Remove the bowl from the bain marie and whisk with a hand blender for 3-4 minutes until the contents reach firm peaks.
5
Sift the flour into Step 4 and fold in lightly with a spatula.
6
In a small bowl, put the ●ingredients and mix. Scoop one ladle of Step 5 into this small bowl and mix well, then return to Step 5.
7
Dissolve the matcha powder in 1 tbsp hot water and add into Step 6 and mix well.
8
Pour Step 7 into the oven tray evenly and bake in a preheated oven 170C for 10 minutes.
9
Remove and allow to cool.
10
Make the cream filling:put the double cream in a bowl and mix with a hand blender...
11
Add the granulated sugar a bit at a time. Make the cream filling quite firm so that it sticks to the sponge.
12
Take out the sponge from the oven tray - the paler side should be the outside when rolled up.
13
On the browned side of the sponge, spread the azuki beans evenly (drain off the excess liquid first). Leave 1cm free at the top.
14
Spread over the cream filling using a sliding motion with the knife, again leaving 1cm clear at the top.
15
Lift the sponge near to you with the baking sheet and roll over to half way. You should have a neat centre core.
16
Continue rolling firmly and tightly until it's fully rolled over.
17
Fill in any gaps with any excess cream on the sides. Put in the fridge for 30 minutes to firm up.
18
I used McDougall's Supreme Sponge flour.
19
For a standard Swiss roll, see recipe ID: 1886.

Tips & Note

●The sponge is thin, it doesn't take long to bake. Don't overcook, as you need a pale finish
●I used a 20x30cm oven tray, it's 4cm high

HOME
Deepseafish
I’ve got 86 recipes!

DEEPSEAFISH
Step into my kitchen!
Equal amounts of sugar and vinegar will give you a most delicious sweet and sour flavour - a quick, healthy and instant side dish.
Cucumber, Wakame seaweed (dried), Salt, Rice vinegar, Sugar, Ginger, Sesame seeds
HOME
Hollandaise is similar to mayonnaise but it uses clarified butter instead of oil and lemon juice instead of vinegar. It's a trendy egg yolk sauce!
Egg yolks, White wine, Butter, Lemon juice, Salt
HOME
It's easy to make this sauce in a microwave.
Asparagus, Egg yolk sauce:, Egg yolks, Vinegar, Mirin, Granulated sugar, Salt, Dashi granules (hondashi), Water
HOME
Sprinkle with crushed rice crackers for a lovely crunchy topping.
Leeks (medium), Chicken breast fillets (medium), Pancetta or bacon, Double cream, Chicken stock cube, Hot water, Salt & pepper, Sake or white wine, Parmigiano reggiano, Breadcrumbs, Parsley, Rice crackers with peanuts (kakinotane)
HOME
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
HOME
Everyone loves chicken katsu - so why not wrap up in a sushi roll with some delicious sauce?
Chicken katsu:, Chicken breast fillet, Salt & pepper, Flour, Egg, Panko breadcrumbs, Sushi rice:, Cooked rice, Sushi vinegar, Tonkatsu sauce, Mustard, Salad leaves
HOME

Similar Recipe

Perfect for when you're a bit hungry, you can instantly have this nostalgic sweet.
Flour, Sugar, Instant coffee, Oil
KMR-type-B
HOME
The matcha flavour will slowly creep up on you.
Eggs, Condensed milk, Evaporated milk, Vanilla extract, Granulated sugar, Water, Matcha, Warm water
KitchenCIB
HOME
It's a mix of Bill's pancake and Toraya yokan.
Eggs, Milk, Cottage cheese, Flour, Baking powder, Salt, Butter, Yokan (azuki-bean jelly Toraya shop bought)
KitchenCIB
HOME
Parsnips will be very sweet when cooked, so I thought this could work instead of sugar.
Parsnips, ◆ Plain flour, ◆ Strong flour, ◆ Baking powder, ◆ Salt, ◆ Egg, ◆ Melted butter, ◆ Milk, ◆ Vanilla extract
KitchenCIB
HOME
The brown butter gives this a lovely flavour.
Egg, Sugar, Honey, Butter, Flour, Almond flour, Rum soaked raisins, Vanilla extract
Rose Wine
PRO
No fuss, no bother - just press the puff pastry into a muffin tin, fill and bake!
Puff pastry, Matcha powder, Water (to dissolve the matcha), Eggs, Granulated sugar, Self raising flour, Vanilla extract, Cream cheese, Double cream, Icing sugar (optional)
cookbuzz
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME