Matcha Red Bean Roll Cake
A light and airy matcha sponge cake rolled around sweetened whipped cream and red beans. This Japanese-inspired dessert is surprisingly simple to make at home and perfect for any occasion.
- Total time
- 45 min
- Servings
- 8
- Calories
- 250
- Protein
- 6g
Ingredients
- 4 large eggs
- ½ cup sugar
- ½ cup cake flour
- 1 tbsp matcha powder
- 1 cup heavy cream
- ½ cup sweetened red beans
Instructions
- 1
Preheat oven to 350°F. Line a 9x13 inch baking sheet with parchment paper.
- 2
Separate 4 eggs. Beat the 4 yolks with 1/4 cup sugar until pale and thick, about 3 minutes.
- 3
In a separate bowl, beat the 4 egg whites until foamy, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, about 5 minutes.
- 4
Fold the egg whites into the yolk mixture. Sift in the 1/2 cup cake flour and 1 tbsp matcha powder, folding gently until just combined—do not overmix.
- 5
Spread the batter evenly in the prepared pan. Bake until the top springs back when touched, about 12-15 minutes.
- 6
While the cake bakes, whip the 1 cup heavy cream with 2 tbsp sugar until soft peaks form, about 3 minutes.
- 7
Once the cake is cool, spread the whipped cream over it, sprinkle with the 1/2 cup red beans, and roll it up tightly. Chill for 30 minutes before slicing.
Tools you’ll need
- 9x13 inch baking sheet
- parchment paper
- electric mixer
- mixing bowls
- spatula
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