Green Tea Souffle Swiss Roll

green tea red bean roll

I was inspired by the green tea series of Arome Bakery.  After the green tea soufflé cheesecake my next attempt is this matcha soufflé cake roll, hoping to create a moist cake infusing with green tea cream and red bean paste.  It should be supreme enjoyment, I imagined.  Indeed, it resulted per imagination. Moist, smooth, melt in mouth, mix of a dash of bitterness and slight sweetness of the red bean.  A feeling of a shy girl growing up at tight environment.

green tea red bean swiss roll

4 eggs sound a bit too much for my cake pan.   I spread a tiny bit of the cake mixture onto another pan.  Perhaps, 3 eggs for one pan will be good.  But the portion of matcha cream can stay the same.   I rolled on the longer side.  The roll is not thick.  To make a bigger roll, one can roll from the shorter side.  Anyway, good is good.  I’ve got compliments from Amy, green tea lover and guys don’t eat cake.  Happy!

Matcha souffle cake roll2

Cake base
4 eggs, separated
70g sugar
30ml vegetable oil
60ml water
80g cake flour
10g matcha powder

Cream Filling
1tbsp matcha powder
2tbsp sugar
1tbsp hot water
150ml whipping cream

matcha tea roll

Preheat oven to 190C

Sift together matcha powder and flour. Line a baking pan with parchment paper.
Prepare the cake:

Whisk the egg yolks and 30g of the sugar together. Add the oil, combine, then water and finally the flour/matcha mixture. Lightly whisk until well combined.

Whip the egg whites with half the remaining sugar until frothy. Add the remaining sugar and whip until soft peaks form. Fold in 1/3 of the beaten egg whites with the flour mixture. Mix in the remaining egg whites gently to prevent losing air bubbles.

Spread the cake mixture onto the pan and smoothen the top. Bake at 190C for 12-15 minutes Let the cake cool slightly and cover with parchment paper or a moist tea towel. Rest until completely cool.

matcha red bean cake roll

Prepare the cream filling:

Combine the matcha powder, sugar and hot water to form a smooth paste. Let cool. Whip the whipping cream with the matcha paste mixture until soft peaks form. Gently peel off the parchment paper from the cake and lay it on a sheet of cling film slightly larger than the cake itself.

Spread the red bean paste evenly onto the cake. Spread the cream filling evenly.

Roll the cake up tightly, wrap the parchment paper around it and chill in the fridge. Decorate the rolls with icing sugar and matcha powder.

Matcha souffle cake roll

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