Green Tea (Matcha) Swiss Roll with White Chocolate Ganache

This is my second try in making white chocolate ganache. First time , the ganache separated during the whipping process...so i got to re-do the second time to get the correct ratio.

Do give this swiss roll a try...healthy , low sugar and so soft!
Recipe as below :-
(A)
5 yolks
25 gm caster sugar
45 gm corn oil
45 gm milk
75 gm Superfine Flour
1T Matcha Powder
(B)
5 whites
85 gm Caster Sugar ( 1 used 50 gm only)


White Chocolate Ganache :-
100 gm White Chocolate
100 gm Heavy Cream
100 gm Whipping Cream




Method :

Mix ingredients A till well combined or till you get a smooth batter. Set aside.

Whip B ingredients till stiff peaks formed. Fold in 1/3 of the whites into egg yolks mixture.
Then fold in carefully the egg yolks mixture to the whites. Do not deflate the bubbles.

Put the batter into a 10" x 14" swiss roll pan. Level it and tap hard on table .
Put into oven at preheated 175 C for 15 mins.

Meanwhile Prepared the White CHocolate Ganache.
Double Boiled the white chocolate and heavy cream  till chocolate melted . Put into fridge to cool down the mixture.
When the mixture is cooled and slightly thickens, whip the whipping cream on high speed till strokes appeared on the cream, then slowly pour in the melted chocolate. continued Whisk till stiff.
Spread immediately on the swiss roll and roll up . Rest in fridge for 30 mins before cutting.

Green tea chiffon cake

Make a green tea chiffon cake yesterday, using nasi lemak lover's recipe

Green Tea chiffon cake with Whipped Cream
(recipe source: adapted from Okashi-sweet treats made with love, with minor changes)
*makes a 20cm chiffon cake

70g cake flour
10g green tea powder
5 egg yolks (medium)
20g castor sugar
70g water
60g corn oil / Canola oil

Meringue
5 egg white
90g castor sugar
10g cornstarch


200g Whipping cream (35% fat)
15g castor sugar

Method
1. Sift flour and green tea powder together twice.
2. Combine egg yolks and sugar in a bowl and mix well.
3. Add in water and corn oil and blend together.
4. Add in flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
5. Make meringue, combine sugar and cornstarch. Beat egg white until foamy.
6. Add half the sugar and cornstarch mixture and continue beating for few minutes, then add remaining sugar and cornstarch mixture and beat until egg whites are glossy with stiff peaks.
7. Add one-third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
8. Pour batter into an ungreased 20cm chiffon cake pan.
9. Bake at pre-heated oven at 160c for 40-50mins.
10. Once cake is done, remove from oven and turn the pan over. Leave to cool in pan.
11. Make red bean cream. Combine whipping cream and sugar in a clean bowl.
12. Place bowl over a larger bowl filled with ice cubes and water.
13. Using an electric mixer, whip cream at medium speed until stiff peaks form (do not over-whip).
14. Mix whipped cream and red bean paste.
15. Cover chiffon cake with red bean cream using a spatula and decorate as desired.
16. Store in fridge before serve.
this cake is so soft and moist.