[Recipe] Double Swiss Roll (Matcha, Houjicha, Adzuki bean and Black sesame

I am a fan of Japanese flavours, which explains how this double swiss roll come about. Why double? Cause its 2 swiss roll in 1! I initially thought it wont be possible but thank God it managed to roll nicely!

I recently went to Japan and came back with a little too much Matcha and Houjicha and I got really excited to use them in everything I make. I didn't want to drift too far away from their natural pairings so I used what works best - Adzuki and Black sesame. Naturally, they all complemented each other in their little ways :)

But.... matcha and black sesame goes well with everything (just saying! hehe).

So here it is, sorry for the lack of pictures on how to roll this. I've drawn it up with my limited capacity (please pardon the ugly illegible drawings). I hope it helped someway or another! ><

Matcha and Houjicha Swiss Roll with Adzuki Bean and Black Sesame Cream

Swiss Rolls

Ingredients

Matcha Swiss Roll

3 egg whites

60g sugar

3 egg yolks

55g flour

5g matcha powder

35g oil

45g water (or matcha tea)

Houjicha Swiss Roll

3 egg whites

60g sugar

3 egg yolks

55g flour

5g houjicha powder

35g oil

45g water (or houjicha tea)

Instructions (Same for both swiss roll)

1. Preheat oven to 180oC

2. Make the meringue by beating egg whites and sugar till stiff peak forms

3. Mix the egg yolks, flour, matcha/houjicha powder and fold it into the egg white mixture

4. Mix in oil and water/tea

5. Fold till combine, but make sure you don't over fold it.

6. Bake at the preheated oven for about 10minutes or lightly browned.

7. After it is done, immediately turn it over onto a sheet of baking paper and roll it up lightly. Leave it to cool (this helps to prevent cracking later on).

Filling

Adzuki bean cream

Ingredients

200ml heavy cream

100g Cooked and lightly mashed Adzuki beans

Black sesame cream

Ingredients

200ml heavy cream

80g black sesame paste

Instructions (Same for both adzuki bean cream and black sesame cream)

1. Whip heavy cream till stiff peak

2. Fold in adzuki bean/black sesame paste

Assembly

1. Unwrap both swiss roll, cut houjicha swiss roll smaller by trimming the shorter ends away (keep these ends for snack! :D)

2. Spread a smooth layer of adzuki bean cream on top of the matcha swiss roll, avoiding both the ends (if not the cream will "leak out".

3. Put the houjicha swiss roll on top of the adzuki bean cream

4. Spread the black sesame cream on top of the houjicha swiss roll, concentrating more in the center of the swiss roll.

5. Roll the cake up lightly, but firmly.

6. Trim off the ends off (great for snack!) and wrap in a cling wrap.

7. Refrigerate for at least 8hrs before cutting and eating.

Do note that the filling will be more than you need but, its always good to prepare more than less ya? :) the additional fillings are great on pancakes and waffles btw!

Hope you'll enjoy this as much as I do! Do let me know how it goes :)

#cakes