Green Tea Swiss Roll with Red Bean Filling

Second time that I made it, used 2 cups of whipped cream, and remembered to mix in the red bean filling together. Turned out much better!

First time I made it, I didn't mix the whipped cream and the red bean filling. Also didn't use enough whipped cream.

This is the red beans and green tea powder that I used.

The red beans I used were mashed, and very sticky.

Here's what the egg white merengue and green tea batter look like before mixing together.

Here is what the batter looks like after combining everything.

Baked for 15 min at 350 degrees. Then let it cool.

One more Swiss roll recipe I tried. I think out of the all the Swiss roll recipes I've tried, I like this cake texture the most!

For the filling, the first time, I used only 1 cup of whipped cream and didn't mix in the red bean filling (which is sticky and a paste, so it's hard to spread. The second time that I made this, I used 2 cups of whipped cream and mixed in the red been filling. Definitely turned out much better and easier to spread in the Swiss roll!

My jelly roll pan I used: 10x15x1 in/ 25x38x2.5 cm

Here's what I did:
1) Line jelly pan with wax paper, and preheat oven to 350 degrees
2) Separate egg yolks and egg whites. Whisk egg whites with 1/2 sugar until stiff peaks. Forgot to do this first time and mixed all the sugar with the egg whites and none with egg yolks. Cake still turned out fine.
3) Sift cake flour and matcha together
4) Whisk/Beat egg yolks with 1/2 sugar. Then slowly add in the vegetable oil. Then slowly add in hot water while mixing. Finally, mix in the flour+matcha
5) Slowly fold in the egg white mixture into the egg yolk mixture.
6) Baked for 15 min at 350 degrees
7) While cake is cooling, whip heavy cream, and mix in red beans (I forgot to mix these 2 together the first time making this cake).
8) Spread whipped cream+red bean on cake and then roll.



Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll (~from Washoku guide)

Chiffon cake batter:
Eggs		5 ( 3)
Plain flour (used cake flour)		90 g (54 g)
Matcha		10 g (6 g)
Sugar (divide in half)		100 g (60 g)
Vegetable oil		60 g (35 g)
Hot water		75g (45 g)
Adzuki bean cream:
Double cream	200 ml (150 ml)
Tinned sweet aduki bean paste	1, about 200 g

1. [Prep] Line baking paper on a cookie pan. Shift flour and matcha. Separate the egg yolks and whites. Preheat the oven to 375°F/190°C.

2. [For the chiffon cake batter] Make the meringue. Whisk the egg whites lightly. Divide half of the sugar into several portions and add each portion at a time to the egg whites. Whisk constantly all the time until stiff peaks form.

3. Use the same electric mixer without washing it. Add the rest of the sugar into the egg yolk bowl and whisk until pale and fluffy like a mayonnaise-like consistency.

4. Drizzle vegetable oil into the Step 3 egg yolk mixture bowl and stir well. Add hot water and stir well. Mix in the shifted dry ingredients and add 1/3 of the meringue. Stir well, add half of the rest of the meringue and stir well again. Use an electric mixer until this stage.

5. Pour the Step 4 into the rest of the meringue bowl and fold in quickly with a rubber spatula. Move the bowl with one hand and stir the mixture, lifting from the bottom of the bowl by another hand to mix the meringue and matcha batter.

6. Pour in the batter to the cookie pan and remove excess air by hitting the pan from the bottom several times. Bake in the oven at 375°F/190°C for 15-17 minutes until a skewer inserted in the middle comes out clean.

7. After baking, transfer the chiffon sponge with baking paper onto a cooling rack. After it cools down, cover with cling film to prevent drying (when you peel off the cling film you can remove the soggy surface stuck to the cling film at the same time).

8. [For the adzuki bean cream] Whisk double cream until it becomes your preferred hardness. Mix in the tinned adzuki bean paste with a plastic spatula. -If you use 1 tin of adzuki bean paste to mix with 200 ml of cream, it will not be so sweet. If you prefer sweeter cream add 1 tablespoon of sugar when you whisk the cream.

9. [Finishing] Peel off the baking paper from the bottom of the chiffon sponge. Place the sponge on another sheet of baking paper. Slice the edge of the sponge at the far end diagonally. Spread adzuki bean cream on the sponge (leaving 2 to 3-cm border at the far end). Roll the sponge by lifting up by the baking paper.