Ingredients:
100g Caster Sugar + some extra for dusting
100g Plain Flour + some extra for dusting
10g Matcha (Green Tea Powder)
4 large eggs
100-200ml whipping cream
100g sweet red bean paste
icing sugar for dusting
strawberries or fruits for decoration
How to Make:
1. Preheat oven to 180'C.
2. Line a baking tin with baking paper. Dust the baking paper with caster sugar and plain flour.
3. Sieve the flour to a mixing bowl.
4. Sieve the green tea powder a few times and then add to the mixing bowl with the flour. Mix well.
5. Boil a small pot of water. Once boiled, turn to low heat so the water keep simmering.
6. Mix eggs and caster sugar in a bowl which is large enough to sit safely on top of the water pot. Mix with electric hand held whisk on top of the simmering water pot (without the base of the bowl touching the water) until the mixture becomes creamy and thick and leaves a trail on the surface when the whisk is lifted.
7. Remove the egg mixture from the water pot. Add half of the flour mixture to the egg mixture and fold in gently. Then repeat with the rest of the flour mixture. Once done, lightly stir in 1 tbsp of hot water.
8. Pour the mixture to the baking tray. Tilt the tray backwards and forwards to spread the mixture as even as possible in a rectangular shape.
7. Put tray to oven and bake for approx 12 min until well risen and the top is firm to touch.
8. Meanwhile, place a sheet of baking paper on top of a clean damp tea towel. Sprinkle caster sugar on top of the baking paper.
9. Working quickly, turn the sponge you take out from the oven onto the new baking paper sprinkled with caster sugar. Then gently remove the baking paper from the sponge without breaking or tearing the sponge. Leave to cool.
10. Once the sponge is cool, whisky the whipping cream until soft peaks form. Then spread the cream over the cake sponge. Then add a thick line of red bean paste on top of the cream along the long edge of the sponge nearest to you.
11. Roll up the sponge from the edge nearest to you, with the aid of pulling the baking paper gently. Wrap the roll with the baking paper and place in a air tight box and place to fridge until serving time.
12. Upon serving, dust with icing sugar and decorate with fruits around the roll.
Enjoy!
