Matcha (Green Tea) Swiss Roll with red bean filling

I told myself that I will practise swiss roll baking this year, and I am. I stumble across this video and I couldn't be happier. The recipe is so simple and easy to follow. No oil is required and no need to separate the egg to make stiff egg whites . I was pleasantly surprised when I first tried the cake. It turned out fluffy, spongy and very light. It was not dense or anything, even if eaten straight from the fridge. I shall follow this recipe for all my future flavour combo.

Instead of using strawberries, I used red bean since I had some in the fridge. The roll was delicious. I have finally found a recipe which gives me light sponge.  I also like the fact that it is a small cake (9 inch square).  hence you cannot feel too indulgent.