July 18, 2015

Green Tea Cream Cheese Cake Roll ~抹茶乳酪蛋糕卷

Hi everyone! Hope you are having a wonderful Raya holiday. We are having two days Hari Raya holidays here. It is a great time to go visiting to our Muslim friends house or even take a good rest at home. 
For me, we are having a good family gathering. I baked this lovely Green Tea Cream Cheese Cake Roll for our afternoon treat and this simply delicious. If you love green tea, you must try this. 
This cake is moist, fluffy like souffle feel and the cream cheese filling is the switch up of the previous cream filling i made for the Earl Grey Tea Bread here. I had 95g left over cream filling from the previous bake so i added 50g cream cheese and 1 tablespoon of condensed milk, mixed well and spread onto the green tea cake sheet and sprinkle some sweetened Adzuki (sweetened red beans) and rolled up nicely. Chilled in fridge for 1 hour and it is good to slice and serve.
The original cake roll is decorated with pattern on the cake but i prefer to do it just plain. (i am not good at doing the decorated pattern that is why i prefer it to be plain ..lol)

Although is a naked roll but it is so tasty!


Green Tea Cream Cheese Cake Roll ~抹茶乳酪蛋糕卷
Adapted from with some modification from the book of 'Deco. Cake Rolls' by Junko 
(mine was in mandarin- 彩绘。蛋糕卷)
make 1 cake roll (make cake pan is 9 inch x 13 inch)

Ingredients:
3 large eggs - separated egg whites in a mixing bowl and yolks in another mixing bowl
65g castor sugar - split into 35g to yolk batter and 30g to egg white meringue
50ml water
40ml vegetable oil (i use canola oil)
1/2 tsp vanilla extract
80g cake flour  (if you don't have cake flour simply just make your own by mixing 3 tbsp corn flour into 1 cup of plain flour, sift then measure out as required in the recipe)
2 tsp matcha powder (green tea powder)

Ingredients for cream cheese filling:
Ingredients for cream filling:
  10g icing sugar
  20g condensed milk plus 1 tbsp
  70g butter
  50g cream cheese
  2 Tbsp sweetened Azuki beans

To Do:
Whip all the ingredients together until it is light and fluffy.


To do the egg yolk batter :
 Beat 3 egg yolks with castor sugar with a electric mixer till mixture is light. Mix in water, oil,   vanilla. Sift in flour and beat till batter is sticky.

To do egg white meringue:
  • In a clean mixing bowl add in 3 egg whites, beat with electric mixer. Once it is thicken, add in sugar and continue beat till it is glossy and stiff peak. 
  • Mixed meringue, one third at a time into egg yolk batter. Mix till not trace of meringue are left.
  • Pour batter into prepared baking pan. Spread batter evenly with a scraper. Tap pan on tabletop one to two times to release air pockets.
  • Bake in a preheated oven at 170C for 14 minutes. Remove from oven, cover with a new piece of parchment. Invert the cake on a wire rack and unmould the cake. 
  • Peel off parchment paper from bottom immediately and place on top of the cake to allow latent heat to escape.Leave aside to let the cake cool.
To assemble the cake:
  • Flip the cake over the bake side up on and the plain side facing parchment paper. Trim two opposite ends of the cake at a diagonal. Spread cream cheese filling evenly, leaving 3 cm space at the opposite end.
  • Sprinkle sweetened adzuki bean evenly and start roll from the end closet to you. Using parchment paper to guide and level the cake. Once all the cream filling are inside the roll, hold firmly and finish rolling tightly. Wrap cake with parchment paper and twist both ends to secure roll. Refrigerate for at least 1 hour. Slice cake with a warm knife to have clean and neat cut then serve. ^_^

 This post is linked to Little Thumbs Up event organised by 
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
Cheryl from Baking Tai Tai
with her July 2015 theme - Tea
Please link your post - here


Little Thumbs Up event starts on first Tuesday until the last day of the month.   
All are welcome to join us.
To join simply cook or bake any recipe with the theme of the month, which is Tea for  2015 July. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids
my little favourite DIY or/and Baking Tai Tai. For more details please see this

What is coming up at next? We will be having Jessie from Bakericious  to host with us with her theme Brown Sugar.

 and I'm also sharing this post with :
Cook-Your-Books #25 @ kitchen flavours

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5 comments:

  1. mui mui, your cake roll is so refreshing! Very Japanese in taste and I am sure there were no leftovers :)

    ReplyDelete
  2. Hi Mui Mui,
    Love this green tea cake roll with cream cheese & sweet Azuki beans. Surely yummy when served chilled. Wished I could have a slice !

    ReplyDelete
  3. Doreen , I've been eyeing a green tea roll cake recipe from Tanoshii but the cream cheese filling of your cake sounds way delicious :D

    ReplyDelete
  4. Hi Doreen,

    You called your Swiss roll "naked"? You are funny... naked but sexy!!! LOL!

    Zoe

    ReplyDelete
  5. I love cake rolls especially if it's green tea flavour paired with Azuki beans! Yum!

    ReplyDelete

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