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.

Matcha (Green Tea) Chiffon Cake with Matcha Cream and Red Bean Filling

It seems that my titles are getting longer and longer recently. Oh well, I think that's what happen when you are creating desserts. For my brother's birthday, I have been keen on making a green tea flavoured cake with red bean. I was inspired by my own birthday cake from Breadtop (you can see the photo from this post). Also, instead of making a pandan chiffon cake, which I have already made for no special reason at all, I wanted to try something special and different. I decided to go for another amazing flavour combo- matcha green tea and red bean. These two are definitely the most random combination, but goes so well together.

Firstly I baked a matcha chiffon cake and let it cooled. I used this recipe, cutting the amount of sugar in half in so doing. I cut the cake in half. Then, I whipped up some matcha cream (thickened cream, matcha powder and sugar), which I spread across the bottom half. I spooned some red bean filling and then closed the cake. After that, I covered the whole cake in some more matcha cream. Once done, I placed the cake in the fridge to firm up. Finally I decorated the cake with some cream, more red bean and pocky.

Unfortunately I did not get a good photo of the inside of the cake, but I was pretty happy with the result. I could taste the green tea flavour and it matched perfectly with the red bean and matcha cream. The sweetness from the red bean complemented the not overly sweet cake. I think I did well, even though I need to improve my piping skills.

Red bean bun (Lotus bun)

I made those buns ages ago (alright I'm not sure I would call 2 months ages, but since nowadays days seem to go by like shooting stars, I will kindly allow myself). I made them twice and both times were winners. I followed this recipe.
First time (with red bean filling):

 

Second time (with lotus filling and coconut kaya- I also blended in some pandan paste in some dough):