Green Tea and Red Bean (Matcha and Azuki) Cake Roll

Green Tean and Red Bean (Matchan and Azuki) Cake Roll requires around 36 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 218 calories, 7g of protein, and 8g of fat per serving. This recipe serves 6. For $1.01 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 13 people have tried and liked this recipe. A couple people really liked this side dish. A mixture of eggs, corn starch, anko ; if unavailable, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Chocolate and Zucchini. With a spoonacular score of 17%, this dish is not so great. Try Matcha Green Tea Cupcakes with Azuki Red Bean Buttercream, Green Tea Cupcakes with Red Bean (Azuki) Buttercream Frosting, and Green Tea Cake With Red Bean Filling for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the cake. Preheat the oven to 200°C (400°F) and line a 35-by-25-cm (14-by-10-inch) jelly roll pan with parchment paper; I used rimmed silicone mat, which of course doesn't need lining. (Alternatively, line a rimmed baking sheet with parchment paper, and draw a 35-by-25-cm [14-by-10-inch] rectangle on it lightly in pencil; you'll then spread the cake batter onto the paper into a rectangular shape, using the drawn-on shape as a guide.)In a medium mixing bowl, combine the egg yolks with the almond butter and sugar. Beat well with a wooden spoon. In another bowl, sift together the flour, corn starch, and matcha. Stir the flour mixture into the egg yolk mixture until just blended, without overmixing.Place the egg whites and the pinch of salt in a clean, grease-free mixing bowl, and whisk until stiff. Stir one third of the egg whites into the batter, then fold in the rest with a spatula, lifting the mixture to keep as much air as possible in the egg whites.Pour the batter onto the prepared pan or sheet, making sure it reaches the corners, and smooth out the surface gently with the spatula. Bake for 6 to 8 minutes, keeping a close eye on it, until just set; it should not color.While the cake is baking, prepare the filling: combine the anko and yogurt in a bowl, and stir well. Set aside.Once the cake is baked, you have to work quickly while the cake is still warm, otherwise it will be too stiff to roll. Slide the parchment paper and cake on a cold baking sheet or a tray. Using a sharp knife, trim the edges of the cake if necessary to get a neat rectangle, or if the edges have gotten a bit crisp in the oven.Cover with a clean dishtowel (or a fresh sheet of parchment paper, which you can reuse several times) and flip cautiously onto your work surface, so that one of the short edges is close to you. Remove the cold baking sheet or tray and carefully peel off the sheet of parchment paper on which the cake baked (or, in my case, the silicone mat). The cake will now be upside-down, the spongiest side facing the ceiling.Spread the filling onto the cake, leaving a margin all around. Roll the cake tightly onto itself, starting from the edge closest to you. It will feel a little awkward at first -- you can use the dishtowel to help your grip -- but will get easier after the first few inches. Wrap the rolled cake tightly in the dishtowel and place it seam side down in the fridge to set for a few hours or overnight.Just before serving, slice off the ends of the roll -- at an angle if you like -- for a neater look, place the cake on a serving dish, and dust with confectioner's sugar and/or a little matcha powder. Serve on its own, or with a dollop of yogurt. The leftovers will keep for a few days, well wrapped in the fridge.

 

Step by step:

1. Prepare the cake. Preheat the oven to 200°C (400°F) and line a 35-by-25-cm (14-by-10-inch) jelly roll pan with parchment paper; I used rimmed silicone mat, which of course doesn't need lining. (Alternatively, line a rimmed baking sheet with parchment paper, and draw a 35-by-25-cm [14-by-10-inch] rectangle on it lightly in pencil; you'll then spread the cake batter onto the paper into a rectangular shape, using the drawn-on shape as a guide.)In a medium mixing bowl, combine the egg yolks with the almond butter and sugar. Beat well with a wooden spoon. In another bowl, sift together the flour, corn starch, and matcha. Stir the flour mixture into the egg yolk mixture until just blended, without overmixing.

2. Place the egg whites and the pinch of salt in a clean, grease-free mixing bowl, and whisk until stiff. Stir one third of the egg whites into the batter, then fold in the rest with a spatula, lifting the mixture to keep as much air as possible in the egg whites.

3. Pour the batter onto the prepared pan or sheet, making sure it reaches the corners, and smooth out the surface gently with the spatula.

4. Bake for 6 to 8 minutes, keeping a close eye on it, until just set; it should not color.While the cake is baking, prepare the filling: combine the anko and yogurt in a bowl, and stir well. Set aside.Once the cake is baked, you have to work quickly while the cake is still warm, otherwise it will be too stiff to roll. Slide the parchment paper and cake on a cold baking sheet or a tray. Using a sharp knife, trim the edges of the cake if necessary to get a neat rectangle, or if the edges have gotten a bit crisp in the oven.Cover with a clean dishtowel (or a fresh sheet of parchment paper, which you can reuse several times) and flip cautiously onto your work surface, so that one of the short edges is close to you.

5. Remove the cold baking sheet or tray and carefully peel off the sheet of parchment paper on which the cake baked (or, in my case, the silicone mat). The cake will now be upside-down, the spongiest side facing the ceiling.

6. Spread the filling onto the cake, leaving a margin all around.

7. Roll the cake tightly onto itself, starting from the edge closest to you. It will feel a little awkward at first -- you can use the dishtowel to help your grip -- but will get easier after the first few inches. Wrap the rolled cake tightly in the dishtowel and place it seam side down in the fridge to set for a few hours or overnight.Just before serving, slice off the ends of the roll -- at an angle if you like -- for a neater look, place the cake on a serving dish, and dust with confectioner's sugar and/or a little matcha powder.

8. Serve on its own, or with a dollop of yogurt. The leftovers will keep for a few days, well wrapped in the fridge.

Nutrition Information:

covered percent of daily need