Want to make a cake that will impress? Try a rolled green tea cake! Matcha is often used in cakes and desserts – it adds a subtle flavour and gives your cake a pleasant green hue. The red bean filling is also delicious but if it doesn’t take your fancy, how about mixing a little melted white chocolate and mascarpone into the creamy filling?
40g self-raising flour
1 tbsp matcha green tea powder
80g caster sugar
Sprinkle of icing sugar for decoration
220 ml double cream
150g anko, tsubu-an is best (the kind which still has lumps of bean)
click here to see how to make anko
YOU WILL NEED
Baking tray (roughly 25 x 35cm)
1. Preheat oven to 170°C.
2. Mix together matcha powder and flour in bowl. Sift to get rid of lumps.
3. Separate eggs, making sure not to get any yolk in the whites. Beat the egg whites until they start to foam. Add 1/4 of the sugar (20g), beat and then add another 1/4 (20g). Beat until stiff peaks form.
5. Lightly beat egg yolks. Add rest of sugar (40g). Beat until pale and creamy.
6. Using whisk combine egg yolk and flour. Add big spoonful egg white and mix. When combined fold in half remaining egg white into eggyfloury mix, then other half. Fold gently. Mixture will become fluffy.
8. Line baking tray with baking paper.Pour cake mix into tray. Carefully spread evenly with spatula.Bake in oven for 25-30 mins.
9. Put cake on flat surface and cover with damp towel. Leave to cool.
10. Whip cream to stiff peaks. Mix in anko.
11. Unstick edges of baking paper from cake. Put another sheet of baking paper on top of cake. Flip over cake and remove baking paper. Neater side should be facing down. Cut off the further end of the cake, slicing diagonally away from you.
13. Spread anko cream onto cake with spatula. Spread the cream a bit thicker on the side nearest to you. Carefully roll the cake from near to far side, using baking sheet to help.
14. Sift a little icing sugar on top, cut into thick slices and eat!