matcha swiss roll with banana & mashed sweetened red bean paste
- Makes: 28 cm. × 30 cm. × 3 cm. cake
- Calories: 1759 kcal/cake log
- Total Time: 3 h 35 m
- Prep: 1 h 20 m
- Cook: 2 h 15 m
- Japanese: Banana to anko no matcha-roru-keki
Spread wax paper on the bottom of a 28 cm. × 30 cm. × 3 cm. baking pan.
Sift the flour into a small bowl. Cut each banana into 2 or 3 pieces.
Put the matcha powder into another bowl and add the hot water. Stir until the matcha powder is dissolved.
Beat the egg whites and 15 g of the sugar with an electric whisk on medium about 1 minute in a bowl. Add 15 g more of the sugar and beat on medium for about 5 minutes until it becomes fluffy.
Beat the yolks and 30 g of the sugar with an electric whisk on medium in another bowl for 3 minutes.
Preheat the oven to 180 °C. Add the dissolved matcha into the bowl with egg yolks (Step 5) and mix with a spatula. Add the sifted flour and mix well until the flour is no longer visible. Mix carefully from the bottom, being sure to maintain the fluffiness.
Add 1/3 of the egg yolks mixture (Step 6) into the egg white mixture (Step 4) and mix carefully with a spatula from the bottom, again being sure to maintain the fluffiness. Fold the remaining mixture into the bowl in thirds in the same manner.
Pour the mixture into the baking pan. In order to remove any air bubbles, drop the baking pan onto a solid surface three times. Bake in the oven at 180 °C for 12 minutes.
After baking, cover the pan with some plastic wrap while still warm. Let it cool down for 30 minutes. Flip the baking pan over to remove the cake. Remove the wax paper from the bottom of the cake and place sticky side up on a flat surface. Place the cake on the wax paper and remove the plastic wrap.
Beat the fresh cream and the remaining 10 g of sugar with an electric whisk on high for about 6 minutes in a bowl.
Spread the whipped cream over the surface of the cake.
Put the mashed sweetened red bean paste on the whipped cream in a line.
Put the bananas pieces next to the mashed sweetened red bean paste in a line.
Roll the cake. Wrap the cake in wax paper and chill for 1 hour in the refrigerator.
The balance of flavorful matcha dough, cream, bananas and mashed sweetened red bean paste is very good. This cake is very light.
Japanese foods recipes
Int'l. recipes with a Japanese twist