Roll Cake Matcha Green Tea with Adzuki Cream

Roll Cake Matcha Green Tea with Adzuki Cream

I rolled together a matcha flavored sponge cake with adzuki cream to create a distinctly Japanese flavored roll cake. I am confident that this foolproof recipe will give you a full and fluffy sponge cake.

Ingredients: 26 x 38 cm sponge cake

Cake flour
60 g
10 g
1/2 tablespoon
70 g
20 g
2 tablespoons
Heavy cream
100 ml
1 can (200 g)


1. Mix the cake flour, cornstarch, and matcha well. Add the butter and milk to a bowl and melt the butter by suspending over a pan of boiling water.
2. In another bowl, add the egg whites and whip with a hand mixer. Add the sugar in 3 goes to create a stiff meringue.
3. Add the egg yolks to the meringue 1 at a time. After each addition whip the meringue thoroughly until it returns to it's previous stiffness.
4. Sift in the powder ingredients from Step 1 and fold in with a rubber spatula. Add a little of the mixture to the butter and milk mixture and mix. Add this butter, milk and batter mixture back into the main bowl with the spatula and mix until the batter starts to become glossy.
5. Pour the mixture into a baking tray lined with parchment paper and even out. Once flat, bake in an oven preheated to 180℃ for 14 minutes. Once baked, turn the sponge out onto a cooling rack and leave to cool with the parchment paper still attached.
6. In the meantime, make the adzuki cream. Whip the cream until stiff and add the adzuki beans, folding them in with a plastic spatula. Peel the baking paper off the sponge and cut the far edge of the sponge diagonally so that it seals up neater when rolled. Spread the adzuki cream evenly, roll the sponge away from you, wrap with cling film and chill in the refrigerator to finish.

Story Behind this Recipe

I wanted to bake a perfect roll cake without having to use fresh Caspian Sea yogurt.