Something light for tea time is always welcomed by many. Roll cakes are one of the most complete choice among other pastries and bread. Love this light and soft roll cake filled with Azuki and cream. My nephews finished two slices each at one go. How great to see them enjoyed the cake so well!
Made the roll cake with a little touch of decoration by dotting with Matcha polka dots. I find the dots are too big for what I was expected. Would love to make another one with my ideal size of dots for my next cake. What flavor should I do next?
Large Eggs 3
Top Flour 50g
Matcha Powder 1/4 tsp
Water 1/2 tsp
Double Cream 200ml
1. Line a 27x 27cm Swiss roll baking tray with parchment paper and set a side. Beat eggs and sugar over double boiled water till sugar melted.
2. Continue beating using electric mixer till batter reach ribbon stage.
4. Sift in flour and fold in well.
5. Mix Matcha powder and water in another bowl. Scoop about 15g of the batter to mix into the matcha mixture. Mix well, and put into a small piping bag and cut it with a very small cut, and dot the baking tray with small dots of matcha batter. Pour the plain batter over the dots and bake in preheated oven for 11 minutes at 200'c.
6. Remove the cake from baking tray right after it's out from the oven. Let the cake cool on wire rack.
7. Peel the parchment paper off and spread on whipped double cream and azuki. Roll the cake up and keep in the fridge for at least 15 minutes before serving.