Easiest Way to Prepare Yummy Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream

Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream. Making chiffon cake was one of my dreams after I started baking regularly since last year. I always thought it was going to be difficult to make a chiffon cake. If you follow the recipe closely, you can expect a fluffy, light and moist green tea chiffon cake.

Easy Japanese green tea swiss roll recipe. Perfect for tea time afternoon break, so delicious you would want to make it everyday! Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). Sie können haben Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream using 10 ingredients and 20 steps. So geht's dir kochen dass.

Zutaten von Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream

1. Du brauchst of Ingredients for the sponge:.
2. es ist 45 grams of Plain flour.
3. Bereiten 5 grams of Matcha.
4. Du brauchst 3 of Eggs.
5. Du brauchst 70 grams of Fine granulated sugar (or normal sugar).
6. Du brauchst 2 tbsp of Fresh Cream.
7. es ist 1 of Hot water for bain marie.
8. Bereiten of Ingredients for cream:.
9. Du brauchst 170 grams of Fresh cream.
10. es ist 100 grams of Adzuki bean paste.

It is so soft and moist that the cake is. The ultimate gem, a light and fluffy cake topped with plenty of green tea cream. This is a dessert full of the craftsman's commitment to quality. Adzuki Cream Filled Matcha Swiss Roll Recipe by cookpad.japan.

Fluffy Green Tea Chiffon Swiss Roll with Adzuki Cream Anweisung

1. Line a cookie pan with baking paper. Cut the paper slightly bigger than the actual size of the tin. Make small slits at corners and line the pan..
2. Preheat the oven to 355°F/180°C. Shift together the flour and baking powder. Separate the egg yolks and whites..
3. Whisk the egg whites. At first without adding sugar, whisk until stiff peaks are formed. Divide the sugar into three portions and whisk well after each addition..
4. You will have a shiny and smooth meringue. When you lift the whisk, if stiff peaks are formed and it doesn't collapse, it's done..
5. Add three egg yolks and whisk until fluffy as showed in this photo..
6. Shift again the flour and matcha and add to Step 5. At this point, heat the cream over a bain marie..
7. Stir the mixture gently and well by lifting from the bottom of the bowl and folding in..
8. After the flour is mixed in, pour in the warmed cream gently using a plastic spatula and mix well as you did at Step 7..
9. Pour in the batter into the pan and flatten the surface evenly with a palette knife. Tap the tin several times to remove excess air..
10. Bake in the oven at 355°F/180°C for 11 to 12 minutes until the skewer inserted in the middle comes clean..
11. Remove the pan from the oven and lay on a cooling rack. Cover with kitchen paper or tea towel and leave to cool..
12. Meanwhile, make the adzuki cream. Whisk the cream until a soft peak is formed and add the adzuki beans. Whisk again..
13. Do not over-whisk the cream, otherwise it will separate. Chill the finished cream in the fridge..
14. After the sponge cake has cooled, peel off the baking paper off. Gently peel off 3 cm border at the closest end..
15. Place the sponge onto a slightly bigger paper or work surface (at this point, the paper of the sponge bottom is still attached)..
16. Spread adzuki cream from Step 13 evenly on the sponge, leaving a 1 cm border at one end with less cream..
17. Lifting the paper at your end, fold in the end of the sponge..
18. Roll the sponge over by pulling the paper, ensuring that the sponge is rolled tightly..
19. In this method, the baking paper is peeled off as you roll the sponge and the joint comes under the rolled sponge. Wrap the rolled sponge with a big piece of cling film..
20. Leave to rest in the fridge for at least one hour and you will have a delicious Swiss roll..

The slight bitterness of matcha green tea complements the sweet and light strawberry. This combo makes for a perfect swiss roll cake! love your green tea chiffon cake…awww I wish I can bake chiffon like you. Mine always collapse before I can take a good picture of it…LOL! have to try again and again before I can get a good one 🙂 I think whisking the egg white and folding them into the batter mixture is where technique is required. I baked this green tea swiss roll last week and it's gone within a half day. Here I'd also share some simple tips on how to roll a beautiful Swiss roll at the end of the recipe.