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Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll
Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll

Before you jump to Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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You can obtain results without removing foods from your diet or make substantial changes right away. It’s not a bad idea if you desire to make major changes, but the most vital thing is to gradually switch to making healthier eating choices. As you get used to the taste of these foods, you will see that you’re eating more healthily than you did. As you continue your habit of eating healthier foods, you will find that you will not wish to eat the old diet.

Thus, it should be fairly obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to easy & fluffy matcha green tea chiffon swiss roll recipe. You can cook easy & fluffy matcha green tea chiffon swiss roll using 10 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll:
  1. You need Chiffon cake batter:
  2. Take 5 Eggs
  3. Use 90 grams Plain flour
  4. You need 10 grams Matcha
  5. Provide 100 grams Sugar
  6. Provide 60 grams Vegetable oil
  7. Prepare 75 grams Hot water
  8. Get Adzuki bean cream:
  9. Get 200 ml Double cream
  10. Use 1 about 200 grams Tinned sweet aduki bean paste
Steps to make Easy & Fluffy Matcha Green Tea Chiffon Swiss Roll:
  1. [Prep] Line baking paper on a cookie pan. Shift flour and matcha. Separate the egg yolks and whites. Preheat the oven to 375°F/190°C.
  2. [For the chiffon cake batter] Make the meringue. Whisk the egg whites lightly. Divide half of the sugar into several portions and add each portion at a time to the egg whites. Whisk constantly all the time until stiff peaks form.
  3. Use the same electric mixer without washing it. Add the rest of the sugar into the egg yolk bowl and whisk until pale and fluffy like a mayonnaise-like consistency.
  4. Drizzle vegetable oil into the Step 3 egg yolk mixture bowl and stir well. Add hot water and stir well. Mix in the shifted dry ingredients and add 1/3 of the meringue. Stir well, add half of the rest of the meringue and stir well again. Use an electric mixer until this stage.
  5. Pour the Step 4 into the rest of the meringue bowl and fold in quickly with a rubber spatula. Move the bowl with one hand and stir the mixture, lifting from the bottom of the bowl by another hand to mix the meringue and matcha batter.
  6. Pour in the batter to the cookie pan and remove excess air by hitting the pan from the bottom several times. Bake in the oven at 375°F/190°C for 15-17 minutes until a skewer inserted in the middle comes out clean.
  7. After baking, transfer the chiffon sponge with baking paper onto a cooling rack. After it cools down, cover with cling film to prevent drying (when you peel off the cling film you can remove the soggy surface stuck to the cling film at the same time).
  8. [For the adzuki bean cream] Whisk double cream until it becomes your preferred hardness. Mix in the tinned adzuki bean paste with a plastic spatula. -If you use 1 tin of adzuki bean paste to mix with 200 ml of cream, it will not be so sweet. If you prefer sweeter cream add 1 tablespoon of sugar when you whisk the cream.
  9. [Finishing] Peel off the baking paper from the bottom of the chiffon sponge. Place the sponge on another sheet of baking paper. Slice the edge of the sponge at the far end diagonally. Spread adzuki bean cream on the sponge (leaving 2 to 3-cm border at the far end). Roll the sponge by lifting up by the baking paper.

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