Green tea and azuki roll cake
I've always loved green tea! This is a simple roll for all green tea lovers out there!
Green tea roll sponge
55g pastry flour
10 g green tea powder
180g eggs
90g sugar
20g unsalted butter
40g milk
1. Preheat oven to 180'c. Line a shallow 30 cm square baking tray with parchment paper, leaving a 2cm overhang.
2. Sift together flour and green tea powder.
3. Fill a pot with water an simmer over medium heat. In a heatproof bowl, whisk eggs and sugar lighly. Place over simmering water and whisk constantly in large strokes until mixture reaches 40'c. (If you don't have a baking thermometer, you can always stick your finger in occasionally to check! Once it's warm, turn off the fire. But please exercise care (: )
4. Transfer mixture to the bowl of a stand mixer and whisk at high speed until it doubles in volume and turns very pale. Set it aside.
5. Heat milk and butter in a microwave oven on High for 30 seconds. Stir to mix.
6. Turn mixer speed to low and add half the warm butter and milk mixture. Beat for 5 seconds, then increase to high speed and beat until its volume rises again. (slightly)
7. Fold in the flour mixture to the egg mixture until fully incorporated. Fold in the remaining warm butter and milk mixture. Do not overmix.
8. Pour batter into the prepared baking tray and smoothen the surface. Bake it for 10-12 minutes or until surface of sponge is brown.
9. Test the sponge is ready by pressing the center lightly and it should spring back. Cool the sponge on a wire rack and peel away parchment paper at the side. Leave it to cool for 30 minutes.
Red Bean cream
180g heavy cream
10g sugar
150 gm red bean paste (you can lessen the amount of red bean paste if you want a more subtle red bean taste.)
1. Using a stand mixer, whisk heavy cream and sugar at high speed until soft peak forms. Add red bean paste and whisk at medium speed for 5 seconds.
Assembling:
1. Peel off parchment paper on the sponge (brown side up) and spread the cream over it.
2. Roll cake up together with the parchment paper, roll on its length.
3. Keep cake wrapped up and refrigerate for at least 30 minutes.
For more details, or if you want to make the red bean paste yourself, you can also check out the red bean paste and more pictures of the cake at my blog: thebakerslust.blogspot.sg
Or you can just be curious about me and check my budding recipe blog out (;