Matcha Roll Recipe from Rasa Malaysia
Serves: 4 | Prep Time: 35 minutes | Cook Time: 10 minutes
Serves: 4 | Prep Time: 35 minutes | Cook Time: 10 minutes
Ingredients:
For Swiss Roll Cake:
3 egg yolks
3 egg whites
1/4 cup fine sugar
1/2 cup cake Flour plus 2tsp matcha powder
2 tablespoons melted butter
3 egg whites
1/4 cup fine sugar
1/2 cup cake Flour plus 2tsp matcha powder
2 tablespoons melted butter
For Filling:
1/2 cups whipping cream
1 tablespoon sugar
Canned red bean filling (available in Japanese or Asian grocery stores)
1 tablespoon sugar
Canned red bean filling (available in Japanese or Asian grocery stores)
To make the filling:
Whip the cream with sugar until creamy and thick. Keep in the refrigerator to chill.
To Make the Cake:
Preheat oven to 230 Celsius or 440 Fahrenheit. Line and grease a 10″ x 12″ rectangle pan.
Beat the egg yolks and 1/2 the sugar until thick and pale. In another bowl, beat the egg whites with the remaining sugar until stiff. Fold the egg yolk mixture into the egg white.
Fold in the flour mixture and melted butter. Pour the batter into the prepared pan and bake for 10 minutes.
Remove from the oven and let it cool for 10 minutes.
Remove from the oven and let it cool for 10 minutes.
To Assemble the Cake:
Transfer the cake to a piece of parchment paper. Spread an even layer of cream onto the cake and topped with red beans. Roll the cake up from the long end. Once it is firmly rolled up, wrap it up with the parchment paper and refrigerate it for at least an hour before serving.
All instruction are followed. Having said that, my following the instructions does not guarantee that I will be successful in my baking endeavour ;)
So I had a little accident with cake breaking up when I was rolling it, so it's now a trifle ;) bahahahhahahah
See photos.
Mmmmmm still taste good though... ;)
