Made matcha swiss roll the other day! It was okay, not very sweet! some people liked it and some people didnt. im not sure if the slightly brown skin made the taste different, might try a different recipe next time and see! its quite fun to make swiss rolls though. might try a chocolate one next time.
Ingredients :
6 egg whites
9 egg yolks
100+60 gm caster sugar
90m plain flour
25m corn flour
50ml olive oil
3 tbsp hot water + 2 tbsp green tea powder
Filling: 300ml double cream + 6 tbsp sugar + red bean paste (soak red beans, cook with rock sugar, boil until reduced to redbean paste)
Steps:
1. Preheat oven to 200C. (I tried 220 and it burnt very quickly!)
2. Stir in green tea powder into hot water and mix thoroughly.
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| 2&3. Green tea powder mixture and flour mixture |
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| separated eggs! |
3. Mix plain flour and corn flour
4. Whisk egg yolks with 100gm sugar until smooth, creamy but not bubbly. Stir in tea powder mixture and combine well.
5. Using electric mixer to whisk egg whites until bubbles form. Add 60gm sugar a bit at a time (about 3 portions) and beat until stiff peaks form
6. Fold in egg whites to egg yolks mixture, 1/3 at a time. Sift in flour mixture. Fold. Add in oil and fold until ingredients just incorporated.
7. Pour batter into lined baking tray (used a small cookie sheet and then a small rectangular pan for smaller ones) and level it (impt! otherwise the roll wont be smooth). Bake 10-15 mins or until golden brown (not too burnt)
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| this wasnt as level as it should be. it was my first one so i learnt from it! the other two were better. |
8. Remove from oven and cool for 5-10 minutes.
9. When warm, flip the cake onto a tea towel and peel off the top baking paper. cut 3 slits on one end of the swiss roll and roll from that end, the tea towel ensures it doesnt stick to each other. (this stretches the cake so it doesnt break from trying to roll later on!)
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| not the nicest looking but its the inside anyway. haha but this is the 3 lines that were made at the end before i started rolling! |
10. Once cool, unroll, transfer to baking paper, spread filling over and roll it back. Wrap with baking paper and refrigerate to let it set before cutting!
(tip: dont put too much filling because it spills out after, a thin layer will do!)
Filling:
1. Chill mixing bowl in fridge for 15 mins.
2. Mix double cream with electric mixer until it starts to firm up, adding sugar bit by bit as it starts to firm up until stiff peaks (like whipped cream) then mix in red beans!
(not sure if leaving the redbean skin on instead of making it true red bean paste affected it)
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| tada~ i half expected to fail it so im quite excited at least it looks like a roll! its quite yummy too if you like green tea! I guess not everyone appreciates green tea. |
and to end off, some rice cubes that i made for dinner! arent they cute.
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