Here is a new Japanese recipe for matcha roll cake with anko cream. It is a perfect marriage: the flavor of green tea perfectly complements the red bean paste called anko with a slight freshness sensation.
To make this recipe, you will need anko, I suggest you to make it yourself with our recipe of red bean paste azuki called anko. As mentioned below you can also vary the pleasures by substituting the anko with shiroan or sweet white bean paste.
Japanese recipe matcha and anko cream roll cake
- 1 electric mixer
- 1 rectangular cake mould format 24×34 cm approximately. The larger you make it, the thinner your dough will be.
- 1 baking paper
- 1 cling film
- 1 spatula maryse
- 1 colander
Japanese sponge cake
- 4 egg whites
- 40 g of white sugar
- 4 egg yolks
- 40 g of white sugar
- 40 g of wheat flour
- 1 tbsp of matcha powder
Anko whipped cream
- 20 cl whole cream liquid
- 1 tbsp powdered sugar
- 120 g red azuki bean pasta called anko
Preparation of the Japanese sponge cake with matcha
- Line your cake mould with baking paper.Add the wheat flour and matcha green tea powder to a bowl and mix. Sift the flour finely 2 or 3 times to avoid lumps and make the cake lighter. Set aside.
- With an electric whisk, beat the egg whites until they become foamy. At this point, add half the white sugar. Mix again and add the remaining sugar.
- The whites should be stiff, turn up your mixer to see peaks forming. Set aside.
- In another bowl, beat the egg yolks with the sugar, you will see the mixture thicken and become creamy yellow.Add the flour and matcha mixture to the egg yolks and mix.
- Add 1/4 of the egg whites to this mixture, mix with a maryse. Gradually add the remaining egg whites, in three additions. Mix with each addition of egg whites. Your dough will thicken and become a nice shiny green color.
Baking the Japanese matcha sponge cake
- Preheat your oven to 180 degrees. Pour the batter into your baking paper rectangular mould. Spread the dough evenly and gently around the edges. Then tap the baking sheet on the work surface to remove any air bubbles in the dough.
- Place your pan in the oven, all the way down, for 25 minutes. Halfway through the time, remember to turn the pan over to ensure even cooking.
- Once baked, remove your sponge cake to the work surface, and tap it a few times to prevent it from shrinking. Remove the cake from the pan and place it on a flat surface. To prevent it from drying out, cover it with clear food paper.Allow to cool.
Preparation of the anko whipped cream
- Whip the whole cream with an electric mixer, add little by little the powdered sugar. Your whipped cream will thicken, it must be very firm.
- Then add the anko and mix gently with a spatula. Reserve in a cool place.
Finishing the Japanese matcha sponge cake
- Once your sponge cake has cooled, you will need to remove the parchment paper: Turn your sponge cake over, and carefully remove the parchment paper that is sticking to the cake. Turn the sponge over again, to keep the best part of it on the outside.With a long knife, cut a diagonal edge to close the cake.
- Place the anko cream on top of the cake and spread it evenly.
- Start by rolling the cake from the opposite side where you cut diagonally with the parchment paper. Tighten well, and at the end place a long knife or ruler, so you can pass the paper underneath.Wrap it well with plastic wrap and let it cool in the fridge. 4h minimum.
- The rolled cake is ready, trim the edges for a clean finish. Sprinkle with powdered sugar and with a wet knife, cut a fairly thick slice. Enjoy.
Tips and variations of the Japanese roll cake
If you don’t have anko, you can of course make it just with whipped cream, you can also place fruits like strawberries in the center.
As an alternative to anko, this cake is also excellent with white bean paste. You can follow our japanese shiroan recipe to make it at home too.
Make sure you have clean and dry bowls to make the egg whites and full cream.
This is a very soft and light cake that should be kept in the fridge in transparent food paper so that it doesn’t dry out. Don’t hesitate to make it for occasions like Christmas or Valentine’s Day!