Bakery Style Swiss Roll Cake | Matcha Red Bean Swiss Roll
Soft and fluffy matcha flavored sponge cake roll with a light red bean whipping cream filling
Chinese bakery Style Matcha Red Bean Swiss Roll Cake | 蛋糕卷
Bakery Style Matcha Red Bean Swiss Roll 蛋糕卷
Today we will make a swiss roll! We have made vanilla and chocolate flavor swiss rolls before. Today we will make matcha and red bean flavor! The swiss roll cake recipe is light, fluffy and spongy with a matcha flavor, filled with red bean paste.
If you are looking for other flavors beside vanilla and chocolate, this is a must try swiss roll cake recipe. Matcha and red bean are a great combo together.
Scroll down to check out the ingredients needed for the Matcha Red Bean Swiss Roll 蛋糕卷 with step by step instructions!
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Matcha Red Bean Swiss Roll Cake | 蛋糕卷
Matcha Red Bean Swiss Roll Ingredients
Whipped Cream Filling:
✿ 1 Cup Heavy Cream
✿ 1/2 Cup Red Bean Paste
✿ Condensed Milk (To Taste)
✿ 6 Eggs
✿ Lime Juice
✿ 100 Grams Sugar
✿ 80 Milliliters Milk
✿ 95 Grams Cake Flour
✿ 2 Grams Baking Powder
✿ 10 Grams Matcha Powder
✿ 60 Grams Oil
*All Ingredients Are Room Temperature
MAtcha Red Bean Swiss Roll INSTRUCTIONS | Click here for the recipe video
Make Batter
Whip Up Egg Whites And Fold With Batter.
Pour On Baking Sheet
Bake 340F | 35 Min
Make Filling
Whip Up Cream.
Add Filling
Add Filling And Roll.
Refrigerate
Refrigerate 1 Hour.
Separate the egg yolks and the whites. Whisk together egg yolks and sugar until combined. Add in oil and whisk. Then add in the milk. Whisk again until combined. Sift in the dry ingredients. Whisk until smooth and clump free.
Add some lime juice to the egg whiter. Whip egg whites with the sugar into stiff peaks. Add sugar in 3 batches.
Add about 1/3 of the egg whites into the egg yolk batter. Gently whisk to combine. When combined pour the mixture to the remaining egg whites. Gently fold with a spatula until combined.
Pour the batter on a lined baking sheet. My baking sheet is approx. 39cm x 29cm.
Spread out the batter and smooth out the top with a scraper. Tap the baking sheet to remove air bubbles inside. Bake at 340F for 35 Min.
Flip the cake once it’s out of the oven and peel off the parchment paper. Let it cool down for 10 min. In the meantime let’s make the filling. Whip up the cream until medium peak. Then gently fold in the red bean paste.
Let's flip the cake. Place a parchment paper on top. Hold both parchment papers and flip. Peel off the parchment paper again. Cut off the edges. Cut off the top edge in an angle. Make 2 - 3 shallow cuts at the bottom where the rolling starts.
Spread desired amount of the filling on top. Roll up the cake.
Refrigerate for 1 -2 Hours. Cut up the cake in desired thickness.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Instead of lime/ lemon juice you can also use ¼ teaspoon cream of tartar.
✿ If you want to keep the skin, do not flip the roll cake right away after baking.
✿ After rolling, cool the swiss roll in the fridge for at least 1 hour before cutting.
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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