Matcha and Azuki Swiss Roll

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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

Prep

20min

Cook

10min

Line an oven tray with 3-4 layers of baking sheets so that the base of the sponge doesn't brown.

Crack the eggs in a bowl and whisk. Add the sugar and whisk well.

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.

Remove the bowl from the bain marie and whisk with a hand blender for 3-4 minutes until the contents reach firm peaks.

Sift the flour into Step 4 and fold in lightly with a spatula.

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.

Dissolve the matcha powder in 1 tbsp hot water and add into Step 6 and mix well.

Pour Step 7 into the oven tray evenly and bake in a preheated oven 170C for 10 minutes.

Remove and allow to cool.

Make the cream filling:put the double cream in a bowl and mix with a hand blender...

Add the granulated sugar a bit at a time. Make the cream filling quite firm so that it sticks to the sponge.

Take out the sponge from the oven tray - the paler side should be the outside when rolled up.

On the browned side of the sponge, spread the azuki beans evenly (drain off the excess liquid first). Leave 1cm free at the top.

Spread over the cream filling using a sliding motion with the knife, again leaving 1cm clear at the top.

Lift the sponge near to you with the baking sheet and roll over to half way. You should have a neat centre core.

Continue rolling firmly and tightly until it's fully rolled over.

Fill in any gaps with any excess cream on the sides. Put in the fridge for 30 minutes to firm up.

I used McDougall's Supreme Sponge flour.

For a standard Swiss roll, see recipe ID: 1886.

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