Purely experimental, I felt like making something a little bit different to a plain swiss roll. If you haven’t noticed already that there is Aojiru in this cake; Aojiru is a drinkable vegetable supplement manufactured by FANCL Japan – known in English as Green Juice. You can find out more details about it at Wikipedia or Beautyknot; or alternatively, the packaging has all the details.
I usually just have aojiru with hot water (like tea) but I’ve decided to pour the powder into the cake mix for its colour, fibre and nutrient. It is flavourless but has a strong vegetable leaf scent that didn’t ruin the cake at all. Don’t frown if you don’t have aojiru, this recipe is still achievable without it; you may want to add in extra matcha powder and natural green food colouring for taste and look, I would personally skip the colouring.
Recipe adapted from Ochikeron
Time: 60 minutes
- 2 eggs
- 45g (1.8oz.) caster sugar
- 35g (1.2oz.) plain flour
- 20g (0.7oz.) low fat milk (room temperature)
- 2 tsp Matcha Green Tea Powder
- 1 stick of Aojiru (Green Juice) Powder (FANCL)
- 200ml fresh cream (thickened cream)
- 1 tbsp. caster sugar
- 1 cup frozen mixed berries
- Line the pans (235 x 130 x 50mm loaf pans) with baking paper. Preheat the oven to 180C (350F). I have limited baking ware, so instead of using a large square brownie pan like Ochikeron did, I have used two loaf pans (235 x 130 x 50mm). I made two smaller rolls instead of one large roll.
- Beat eggs and sugar with wire whisk in a metal bowl. Placed it over the pan of hot water and melt the sugar and warm them up to 40C (104F).
- Then with an electric mixer, beat the batter on high-speed for about 5 minutes until white and fluffy. Then on low-speed, beat for about 2 minutes to set the texture.
- Sift in flour, matcha and aojiru powder and fold together with spatula for about 10 times. The aojiru powder dyes the batter green without the usage of green food colouring; it is plain in flavour hence it won’t ruin the taste of the sponge cake.
- Add milk and fold together with spatula for about 50 times until combined.
- Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
- Bake at 180C (350F) for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ, so please watch out.) The sponge cake would look like the ones in the photo above expect they would be green, I didn’t take a photo because the lighting was too dark.
- When it’s done, drop the pan lightly to prevent shrinking. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool.
- When it’s cool enough, remove the baking paper and place the sponge cake on the baking paper with the brown side up.
- Combine fresh cream and caster sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
- Dice the frozen berries into smaller pieces.
- Coat the surface of the sponge cake evenly with the cream. Place the berries over the creamed surface (leave an inch at both ends).
- Wrap the cake in the baking paper and put in a fridge for 30 minutes to set.
- Cut into round pieces! The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!