Wednesday, January 13, 2010

Greeen Tea Swiss Roll


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)

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.


LayChoo said...

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

Kitchen Corner said...

You always got very nice swiss roll! Very admire your work!

ann low said...

I love green tea. So I'm going to make this for sure. Thanks for sharing ;)

Irene's Footprints said...

Ur swiss roll looks perfect to me. I shall try it. How is the taste of the green tea?

javapot said...

perfect rolls - looks too good to eat. well done.

DG said...

Your green tea swiss roll looks very tempting :P and delicious :)

Happy Flour said...

Hi Lay Choo,

Yalah... I'm really over 30s already lah. I all the while like any dessert which have green tea flavour. :)

Happy Flour said...

Hi Kitchen Corner, Anncoo, Irene's Footprints, Javapot and DG,

Thanks for all your compliment.:)

Unknown said... r really very good at swiss rolls. Looks so yummy...makes me hungryla..:p

Anonymous said...

Hi, your cakes seems good. Do you actually take orders? Cud u msg me at (65)98502611. Will ask further fm there. Thank you.

Happy Flour said...

Hi Dana,

Thanks for your nice words. :)

Cosy Bake said...

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!

Honey boy

Happy Flour said...

Hi Honey Boy,

Thanks 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.

Anonymous said...

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Joan Stepsen
Tech pharma

Blessed Homemaker said...

You're really good at swiss rolls! I definitely need more practice.

Happy Flour said...

Hi 123 123 and Blessed Homemaker,

Thanks for your compliments. :)

Honey Boy said...

HI Dear,

I 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!

Juliana said...

Absolutely lovely rolls, love the green tea flavor and even more with the red bean in it :-) Great presentation as well!

Happy Flour said...

Hi Juliana,

Thanks for your lovely words. :)

Anonymous said...

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?

Happy Flour said...

Hi Anonymous,

This 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.

Anonymous said...

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!

Happy Flour said...

Hi Weili,

I'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.

Anonymous said...

Oh, 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"?

Happy Flour said...

Hi WeiLi,

It the same result just thicker only.