Matcha Almond Honey Bean Roll
This Matcha Almond Honey Bean Roll recipe showcases a delicate matcha sponge cake enriched with almond flour and filled with a smooth matcha protein buttercream and sweet honey beans. The recipe focuses on precise techniques for melting butter, folding the batter, and cooking the syrup to achieve a fluffy roll with even texture.
Ingredientes
Whole eggs
Almond flour
Cake flour
Baking powder for egg yolks
Honey beans
Egg whites
Butter
Powdered sugar
Caster sugar
Matcha powder
Baking powder for egg whites
Lemon juice
Salt
Egg white liquid
Caster sugar for egg whites
Water
Instrucciones
1
Step 1
Cake sheet steps---1) Mix powdered sugar and almond powder evenly and set aside;
2
Step 2
Melt the butter in a small bowl over hot water;
3
Step 3
Just like other sponge cakes, the butter needs to be taken out of the hot water before it is completely melted, using the residual heat to melt the butter thoroughly;
4
Step 4
The melted butter liquid;
5
Step 5
Then put the melted butter back over the steamer to keep it in a fluid state;
6
Step 6
Beat the whole eggs with a whisk;
7
Step 7
Sift in almond powder and powdered sugar;
8
Step 8
Beat the sifted powders evenly with a whisk;
9
Step 9
Add 2 small spoons of green tea powder and continue beating evenly;
10
Step 10
The prepared matcha egg yolk batter (note that the egg yolk batter does not have low‑gluten flour added at this point);
11
Step 11
Add protein baking powder (about 1ML), salt (about 0.5ML), and a few drops of lemon juice to the egg whites respectively;
12
Step 12
First use an electric whisk to beat at low speed into large coarse bubbles;
13
Step 13
Then beat at medium speed for 2 minutes until a fine foam forms;
14
Step 14
Finally beat at high speed until stiff peaks form (do not over‑beat);
15
Step 15
Scrape the sides of the bowl occasionally with a scraper to ensure even mixing;
16
Step 16
Add about one third of the egg white foam to the egg yolk batter and fold gently;
17
Step 17
Then add the second third and fold;
18
Step 18
Finally add the remaining egg white foam and fold until no white streaks remain;
19
Step 19
Add the low‑gluten cake flour (sifted) and fold just until combined;
20
Step 20
Finally add the melted butter and fold evenly;
21
Step 21
Pour the batter into a 13‑inch (33 cm) round baking pan lined with parchment paper;
22
Step 22
Bake at 175 °C (350 °F) for 15–18 minutes until the surface springs back when lightly pressed;
23
Step 23
Remove from the oven and let cool for 5 minutes;
24
Step 24
Meanwhile, prepare the honey bean syrup: add caster sugar, water, and honey beans to a small pot;
25
Step 25
Heat on medium until the sugar dissolves and the mixture begins to simmer;
26
Step 26
Continue cooking on low heat for 5–7 minutes until the syrup thickens slightly;
27
Step 27
Remove from heat and stir in lemon juice;
28
Step 28
Let the syrup cool to room temperature;
29
Step 29
While the cake is still warm, invert it onto a clean surface;
30
Step 30
Peel off the parchment paper carefully;
31
Step 31
Spread a thin layer of the honey bean syrup evenly over the cake surface;
32
Step 32
Begin rolling the cake from one side, using the parchment paper to help lift and guide;
33
Step 33
Roll the cake tightly but without cracking; if the cake is too warm it may tear, so work quickly but gently;
34
Step 34
Once rolled, wrap the cake in the parchment paper and refrigerate for 30 minutes to set;
35
Step 35
While the roll chills, prepare the matcha buttercream: whisk together butter, powdered sugar, matcha powder, and a splash of milk until smooth and fluffy;
36
Step 36
If the buttercream is too thick, add a little more milk; if too thin, add more powdered sugar;
37
Step 37
Unwrap the chilled roll and slice off the uneven ends;
38
Step 38
Spread the matcha buttercream generously over the top of the roll;
39
Step 39
Return the roll to the refrigerator for another 15 minutes to firm up the buttercream;
40
Step 40
Remove from the fridge, dust lightly with matcha powder for garnish, and serve;
41
Step 41
Slice into portions and enjoy the delicate matcha, almond, and honey bean flavors;
42
Step 42
Store any leftovers in an airtight container in the refrigerator for up to 3 days;
43
Step 43
Enjoy this elegant dessert as a sweet finish to any meal;
44
Step 44
Chef’s tip: For an extra aromatic touch, add a pinch of high‑quality vanilla extract to the buttercream;
45
Step 45
Chef’s tip: If matcha powder clumps, sift it through a fine sieve before adding to the buttercream;
