Adzuki Cream Filled Matcha Swiss Roll - flour

Method

• Whisk the egg whites together to form a meringue.
• In a separate bowl, add the sugar and egg yolks and suspend over a pan of boiling water.
• When the sugar has blended, sift in the cake flour, cornstarch, and matcha and mix well.
• Add the meringue into the egg yolk mixture in 3 batches, mixing well until the mixture becomes smooth.
• Line a baking tray with parchment paper and pour the mixture in.
• Drop the pan onto the work surface lightly to get rid of any excess air bubbles.
• Bake for approx.
• 10 min in an oven preheated to 180C.
• Once baked, wrap tightly with cling film.
• Once chilled, peel the cling film carefully to remove the browned surface.
• Whip the cream until stiff peaks form and mix in the sweet bean paste well to create the adzuki filling.
• Place the sponge onto a large sheet of parchment paper and evenly spread the cream.
• On the side that is closest to you, make a mound of cream.
• This will form the center of the cake.
• Roll gently away from you, wrap with cling film and place in the refrigerator to chill.
• It's done.
• Fluffy Strawberry Cream Swiss Roll
• Double Chocolate Cream Swiss Roll