Matcha Swiss Roll Cake with Red Bean Whipped Cream

I don't know about you but the new year for me is always a mixed bag of emotions, and a time for reflection and introspection. It's amazing to say we've made it another year, 365 days!, but there's so many who are not as fortunate. This is not to put a damper on the festive holiday season but rather reality for so many who may have lost a loved one, jobs, etc. The holiday season and new year is only a reminder for myself to be grateful for my own health and that of those around me, friendships, career advancements, shelter, and just existence itself. With all that being said, I'd like to celebrate and show my appreciation with something delicious I can share with those around me. I actually made this cake on Christmas Eve as a surprise for everyone on the big day. The red bean (but not super red lol) and green make it festive right? Or maybe it's the dusting of powder sugar like snow capped mountains? Nonetheless, I hope sharing the love through this recipe with my Youtube friends would be my (belated) Christmas gift to you all. I wish you a very happy and blessed new year to come!

Makes 1 medium sized Swiss roll.

Red Bean Whipped Cream:
1/3 cup (70 g) dried red adzuki beans (presoak in cold water overnight then drain before cooking)
4 cups water
1/3 cup (68 g) granulated white sugar
1/2 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Boil presoaked red beans, water, and granulated sugar in a medium saucepan until beans are softened. They should be easily mashable with a fork. Mash beans to the texture of your liking. Set aside to cool while you prepare the whipped cream.
For the whipped cream, whisk together heavy cream, powdered sugar, and vanilla extract. Whip on high speed until medium stiff peaks.
Once red bean paste is cooled, fold/stir into whipped cream and set aside in refrigerator.

Matcha Sponge Roll:
1/2 cup (65 g) all purpose flour
3 tablespoons (23 g) cornstarch
1 teaspoon (5 g) baking powder
1/2 teaspoon (2 g) salt
1 tablespoon matcha powder
4 large eggs, room temperature
1/2 cup (100 g) granulated white sugar

Preheat oven to 350F (180 C). Lightly grease and line a jelly roll cake pan (mine was 9 inches by 13 inches) with parchment paper. Set aside.

In a large bowl, whisk together flour, cornstarch, baking powder, salt, and matcha powder. Set aside.

Using either a stand mixer or hand held electric mixer, whip together eggs and sugar until pale yellow, tripled in volume, and falls back in a ribbon. This takes ~5-7 min. on high speed. Sift over the reserved dry ingredients and fold until just incorporated. Be careful not to overmix and deflate the batter, while also making sure there are no dry pockets of flour left on the bottom of the bowl. Pour into prepared jelly roll cake pan and bake for 8-10 min or until a skewer inserted in the center comes out clean. The cake should also have a light spring when gently pressed. Allow cake to cool for a few minutes but should be slightly warm before rolling.

When ready to roll, run a knife along the edges to release the cake from the pan. Generouly dust the top with powdered sugar, place a piece of parchment paper (or cotton tea towel) over the top, and flip. Remove bottom layer of parchment paper, dust with another generous layer of powdered sugar, and begin rolling. Allow to cool completely before filling with whipped cream.

When the cake is cooled, unroll and fill with cream and layer with strawberries. Now you're ready to roll & serve! Enjoy!

xo Shannon
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