Matcha Azuki Cake Roll


(Makes 6 slices)


3 eggs

90g sugar

75g all purpose flour

3 teaspoons (6g) Matcha

2 tablespoons hot milk


150 cc heavy cream

1 teaspoon Matcha

1 tablespoon sugar


Sift flour and Matcha together twice.

Preheat oven to 200C.

Line the roll pan with wax paper.

(How to make)

1. Beat the eggs and sugar with an electric mixer until stiff but not dry, set aside.

2. Add the flour and Matcha mixture by lightly sprinkling it into the bowl, then fold in into the dough with a spatula.

3. Add hot milk and fold again.

4. Pour inro the roll pan and tap it on the countertop to remove any air bubbles.

5. Baske at 200C for 10 minutes or until a stick inserted near the centre of the cake comes out clean. Set to cool.

6. After the cake has completely cooled, remove the wax paper from the cake.

7. To make the filling: beat heavy cream and sugar with an electric mixer until it is stiff. Then add Matcha and mix well.

8. Spread the Matcha whipped cream on the roll cake with Azuki and roll.

9. Wrap the cake in wax paper and chill in the refrigerator for more than 30 minutes.


I’m so tired…from baking.

I set out to bake the Matcha Roll Cake after service and then went over to Connie’s for another baking session. In the end, I was exhausted, rushing from place to place. Baking the whole day is really not easy…maybe I will get better with practice?


Wanted to run with hubs after the baking session with the gals but by the time I went home, I was really not in the mood for any runs. Sigh!

#10. Bake Matcha & Azuki Swiss roll
I wanted to attempt #10 of my 30 stuff. It was my first time trying to do the Matcha thing and of course, I did so with much anticipation and trepidation. What if it is a complete flop? Hubs was always so encouraging, telling me not to worry about things that might not even happen. The cake turned out ok but could be better. I did have problem with the cream as it didnt really turn stiff. But I’m still pleased with the result! =)