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1
Whisk the egg whites together to form a meringue.
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2
In a separate bowl, add the sugar and egg yolks and suspend over a pan of boiling water.
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3
When the sugar has blended, sift in the cake flour, cornstarch, and matcha and mix well.
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4
Add the meringue into the egg yolk mixture in 3 batches, mixing well until the mixture becomes smooth.
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5
Line a baking tray with parchment paper and pour the mixture in.
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6
Drop the pan onto the work surface lightly to get rid of any excess air bubbles.
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7
Bake for approx.
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8
10 min in an oven preheated to 180C.
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9
Once baked, wrap tightly with cling film.
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10
Once chilled, peel the cling film carefully to remove the browned surface.
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11
Whip the cream until stiff peaks form and mix in the sweet bean paste well to create the adzuki filling.
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12
Place the sponge onto a large sheet of parchment paper and evenly spread the cream.
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13
On the side that is closest to you, make a mound of cream.
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14
This will form the center of the cake.
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15
Roll gently away from you, wrap with cling film and place in the refrigerator to chill.
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16
It's done.
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17
Fluffy Strawberry Cream Swiss Roll
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18
Double Chocolate Cream Swiss Roll
