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Receta Japanese Dessert: Matcha Anko Roll/ Matcha Tea & Sweetmeats Roll Cake
by Robert-Gilles Martineau

Japanese Dessert: Matcha Anko Roll/ Matcha Tea & Sweetmeats Roll Cake

The “East meets West” expression has been used so many times that it has almost become corny, but this particular (and simple) cake definitely deserves the appellation!

Calificación: 4.5/5
Avg. 4.5/5 3 votos
  Japon Japanese
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • Eggs: 2
  • Flour: 30 g
  • Sugar: 30 g
  • Matcha: 2 small teaspoons
  • Anko/Sweetmeats: 15 g x 8=30 g

Direcciones

  1. In a large bowl, break the eggs and mix the sugar, half at a time. Beat until the mixture turns whitish and fluffy. Only then add 1 tablespoon of water and mix.
  2. Add tea half at a time and beat it in.
  3. Place cooking paer inside an oven square mold and pour half of the cake mixture. Bake at 200 degrees Celsius for 8~10 minutes. Repeat with the second half of the cake mixture.
  4. Take the cake sheet and its cooking paper out. Turn sheet upside down onto a piece of cellophane paper. Once completely cooled down, take the cooking paper out carefully. Trim the sponge cake and cut into four 5×10 cm pieces (three along and one across).
  5. Place a ball ofanko in the middle of each piece of sponge cake and “lock/wrap” the sponge cake around the anko. Press the ends togeteher to make sure tey don’t open again. If they keep opening seal ends with syrup.