A delicate green tea sponge cake rolled with fresh whipped cream and sweet red bean paste (anko).
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7 items
Preheat oven to 375°F (190°C). Line a swiss roll pan (10x15 inch) with parchment paper.
with half the sugar until form.
Whip egg yolks with remaining sugar until pale. Add milk. Sift in flour and matcha_powder. Mix well.
Fold egg whites into yolk mixture gently. Pour into pan and smooth top.
Bake for 10-12 minutes until springy. Do not overbake.
Flip onto clean towel, peel parchment, and roll up the warm cake in the towel to set the shape. Cool completely.
Whip heavy_cream with a little sugar. Unroll cake, spread cream and dollops of red_bean_paste_anko.
Re-roll tightly. Chill for 1 hour before slicing.
