Recipe
Ingredients
3 egg
60g caster sugar
1/4tsp salt
65g cake flour
1/4tsp baking powder
1tsp green tea powder
1tbsp hot milk
35g veg. oil
few drops of green food colouring
150g whipping cream (whipped)
100g cooked red bean (boil with water and sugar until soften)
Steps:
1. Preheat oven to 200C.
2. Dissolve green tea powder with hot milk, add in few drops of green food colouring and leave it aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until light and fluffy.
4. Shift the cake flour and baking powder into the cake batter in 3 portions and fold in.
5. Mix milk mixture and oil together and fold in lightly into the batter until well combined.
7. Spread batter in a lined and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack.
Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing up.
2. Spread whipped cream on the cake and sprinkle with cooked red bean.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.
This one is super, duper yummy. Szeqi deosn't like it though. A few of my colleagues and I concluded that if you like anything green tea, esp cakes and pastry, it is a sign that you are over the 30s. The opposite is not true though. So far, our "thoery" has not been proven otherwise. Ha, ha, ha
ReplyDeleteYou always got very nice swiss roll! Very admire your work!
ReplyDeleteI love green tea. So I'm going to make this for sure. Thanks for sharing ;)
ReplyDeleteUr swiss roll looks perfect to me. I shall try it. How is the taste of the green tea?
ReplyDeleteperfect rolls - looks too good to eat. well done.
ReplyDeleteYour green tea swiss roll looks very tempting :P and delicious :)
ReplyDeleteHi Lay Choo,
ReplyDeleteYalah... I'm really over 30s already lah. I all the while like any dessert which have green tea flavour. :)
Hi Kitchen Corner, Anncoo, Irene's Footprints, Javapot and DG,
ReplyDeleteThanks for all your compliment.:)
wow...you r really very good at swiss rolls. Looks so yummy...makes me hungryla..:p
ReplyDeleteHi, your cakes seems good. Do you actually take orders? Cud u msg me at (65)98502611. Will ask further fm there. Thank you.
ReplyDeleteHi Dana,
ReplyDeleteThanks for your nice words. :)
Wow, Happy Flour, you have such good hands to make swiis roll so perfect! Mine is forever out of shape!! May I know what kind of green tea powder you use? is it those from supermarkets that people use for green tea drink? Or you got it form baking shops? Thanks. Cause the one I have though it give very nice green colour, I wonder is it purely matcha powder, or they have added coloring. Thanks!
ReplyDeleteHoney boy
Hi Honey Boy,
ReplyDeleteThanks for your nice words. :)
I bought the green tea powder from Orchard Istean, it come in a small tin. I have been using this all the while.
Great article you got here. It would be great to read a bit more about this theme. Thank you for giving this material.
ReplyDeleteJoan Stepsen
Tech pharma
You're really good at swiss rolls! I definitely need more practice.
ReplyDeleteHi 123 123 and Blessed Homemaker,
ReplyDeleteThanks for your compliments. :)
HI Dear,
ReplyDeleteI also use the same Matcha, before I got this new one from Seah Street baking shop. But i find the one from the small tin matcha's color was rather Yucky after mixing with the egg yolks (yellow).... Anyway, if I come across any good ones I will share with everyone!
Absolutely lovely rolls, love the green tea flavor and even more with the red bean in it :-) Great presentation as well!
ReplyDeleteHi Juliana,
ReplyDeleteThanks for your lovely words. :)
How did your cake turn out so fluffy? I followed your instructions but my cake turned out flat and dense. Should the egg whites be separated from the yolks first and then whipped until stiff peaks form?
ReplyDeleteHi Anonymous,
ReplyDeleteThis swiss roll uses the whisking method (whisking egg and sugar together) not the separate egg method. Either your egg batter didn't whisk until thick enough or the oil mixture was not mix in properly so the cake turned out flat and dense.
Hi, i only have a 10" x 12" tray. May i know how much i have to increase the time by if i bake it inside my tray? And would it be okay to bake it in such a size? since your recipe uses a bigger one.Thanks!
ReplyDeleteHi Weili,
ReplyDeleteI'm not sure about your oven heating power. When I used a 10" x 12" tray, I'll baked it at 200C for 10mins too.
Hi,
ReplyDeleteOh, i can use the same timing for it? When you baked it at the same temperature, did it come out okay still, as in same results as when you bake it in 10" x 13"?
Hi WeiLi,
ReplyDeleteIt the same result just thicker only.