Green Tea Swiss Roll

After so many months of baking, this is my first swiss roll.  
Unbelievable, huh?

It's actually rather simple.  
It's really just a sponge/chiffon cake in a shallow pan. 
Yup, that's all there is to it. 

The tricky part is the rolling. For me, at least. 

I'm glad I gave this a try.
The sponge is so so so so soft and fluffy, it's unbelievable. 


GREEN TEA SWISS ROLL
Makes a 12x12" (30x30cm) sheet cake. 

3 whole eggs
1 egg yolk  (save the white for macarons!)
80g sugar
75g cake flour  (plain flour will do just fine too)
5g / 2.5 tsp green tea powder
15ml corn oil
30ml milk
1 tsp vanilla extract


Whisk the eggs, yolk and sugar bain marie till all the sugar is dissolved.
(Bain marie just means over a double boiler.)
Transfer to the bowl of your mixer, and whisk for about 5 min or so till it's light and fluffy. You should now have about 4 times the volume you started with.

Sift the flour and green tea powder over the fluffyness.
Gently fold with a balloon whisk or spatula till all traces of flour disappear.

Combine the oil, milk and extract in a bowl.
Mix in about 1/4 of the fluffy batter.
Pour this back into the fluffyness and fold a few times to combine.

Push all of the fluffyness into a sheet pan lined with parchment paper.
Spread the love fluffyness evenly throughout the pan, not forgetting the corners.

Bake at 170*C for 18-20 min.
Remove the cake together with parchment paper from the pan immediately and cool on the wire (with the parchment paper still attached to the bottom).  

When still warm but cool enough to handle, roll the cake (with the parchment still attached) and leave it to cool completely in this mock roll.

Meanwhile, make the filling...


RED BEAN WHIPPED CREAM
150ml whipping cream
2 tsp caster sugar 
50g red bean paste  

Whip the cream till soft. Then add sugar and whip till stiff.
Gently fold in red bean paste till evenly combined.
Unroll the cake, and spread cream evenly, leaving about 1" gap from the edges.

Peel a little of the parchment paper away from the top edge.
Now roll the cake towards you, using the parchment paper as a guide.
Continue rolling towards you, peeling the parchment paper as you go.
When you reach the end, use the parchment paper to secure the shape of the roll and refrigerate for at least 15-20 min before slicing.

I just love the little dark green specks on the cake. 
Just like the little dark specks on my Oreo Nutella Macarons. 

Nothing fancy. 
Nothing complicated. 
Just a simple swiss roll.
Makes me smile :)

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