Matcha Cake Roll w/ Adzuki Cream

Step 1

Soak Adzuki beans in 3X the amount of water for a minimum of 1 hour or overnight.

Step 2

Line a 8 X 12" rectangular cake pan with parchment paper.

Step 3

Preheat oven to 325 F.

Step 4

In a small sauce pan, pour in milk, sift in matcha powder.

Step 5

Place over medium heat, keep stirring mixture until it starts to steam and no visible clumps of powder can be seen. Take off heat and set aside to cool. Do not let boil.

Step 6

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

Step 7

Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.

Step 8

Increase speed to med-high, whip until stiff peaks. (Note You've now made a meringue.

Step 9

In a large mixing bowl, sift in cake flour, sugar, baking powder and salt. Stir to combine.

Step 10

Create a well in the center. Inside it, add yolks, oil, vanilla extract and the now cooled matcha milk mixture.

Step 11

Stir to combine until fully incorporated, do not over mix.

Step 12

Gently fold 1/3 of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.

Step 13

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.

Step 14

Tap the pan on the counter to release large air pockets.

Step 15

Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.

Step 16

Let cool 5 min. in the pan before removing.

Step 17

Place cooling rack over cake pan.

Step 18

Flip cake over onto the rack, gently remove paper.

Step 19

The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.

Step 20

Place a new piece of parchment paper on top of the cake.

Step 21

Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.

Step 22

Let it cool in this wrapped condition while making the fresh cream.

Step 23

Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better.

Step 24

Rinse pre-soaked beans to rid of any impurities and throw away damaged beans

Step 25

Place in medium sized pot. Add enough water to go past the beans by 2 inches.

Step 26

Using a medium high heat, bring water to a boil, then reduce to low for a light simmer.

Step 27

Let beans simmer until it becomes soft, about 30 minutes (time will depend on how long it was pre-soaked).

Step 28

Pour beans into a colander to drain water.

Step 29

Add beans back into pot, add sugar and salt and stir on low heat until the water has evaporated and a line can be drawn in the beans with a spatula without disappearing.

Step 30

Set aside to let cool.

Step 31

Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.

Step 32

Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

Step 33

Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed and then increase to medium.

Step 34

Check on the gelatin. It should no longer be warm but still runny.

Step 35

Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.

Step 36

Stop beating once the cream turns stiff. Do not over whip.

Step 37

Check that the beans have completely cooled off.

Step 38

Mash half of the azuki beans into a paste with a potato masher or pulverize it in the food processor to make a paste.

Step 39

Gently fold in the cooled Adzuki bean paste and whole beans into the whipped cream.

Step 40

Use cream to assemble the cooled cake immediately.

Step 41

Gently unwrap rolled cake and spread an even layer of cream on it. (Note 3)

Step 42

Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.

Step 43

Wrap with plastic wrap and place in refrigerator to set before cutting.

Step 44

Before serving, cut off sides for a cleaner presentation. Matcha cake roll can be kept in the fridge in an air tight container for 2-3 days.