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1
Line a cookie pan with baking paper.
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2
Cut the paper slightly bigger than the actual size of the tin.
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3
Make small slits at corners and line the pan.
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4
Preheat the oven to 355F/180C.
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5
Shift together the flour and baking powder.
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6
Separate the egg yolks and whites.
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7
Whisk the egg whites.
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8
At first without adding sugar, whisk until stiff peaks are formed.
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9
Divide the sugar into three portions and whisk well after each addition.
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10
You will have a shiny and smooth meringue.
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11
When you lift the whisk, if stiff peaks are formed and it doesn't collapse, it's done.
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12
Add three egg yolks and whisk until fluffy as showed in this photo.
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13
Shift again the flour and matcha and add to Step 5.
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14
At this point, heat the cream over a bain marie.
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15
Stir the mixture gently and well by lifting from the bottom of the bowl and folding in.
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16
After the flour is mixed in, pour in the warmed cream gently using a plastic spatula and mix well as you did at Step 7.
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17
Pour in the batter into the pan and flatten the surface evenly with a palette knife.
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18
Tap the tin several times to remove excess air.
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19
Bake in the oven at 355F/180C for 11 to 12 minutes until the skewer inserted in the middle comes clean.
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20
Remove the pan from the oven and lay on a cooling rack.
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21
Cover with kitchen paper or tea towel and leave to cool.
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22
Meanwhile, make the adzuki cream.
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23
Whisk the cream until a soft peak is formed and add the adzuki beans.
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24
Whisk again.
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25
Do not over-whisk the cream, otherwise it will separate.
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26
Chill the finished cream in the fridge.
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27
After the sponge cake has cooled, peel off the baking paper off.
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28
Gently peel off 3 cm border at the closest end.
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29
Place the sponge onto a slightly bigger paper or work surface (at this point, the paper of the sponge bottom is still attached).
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30
Spread adzuki cream from Step 13 evenly on the sponge, leaving a 1 cm border at one end with less cream.
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31
Lifting the paper at your end, fold in the end of the sponge.
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32
Roll the sponge over by pulling the paper, ensuring that the sponge is rolled tightly.
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33
In this method, the baking paper is peeled off as you roll the sponge and the joint comes under the rolled sponge.
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34
Wrap the rolled sponge with a big piece of cling film.
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35
Leave to rest in the fridge for at least one hour and you will have a delicious Swiss roll.
