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Add Japanese flavours to a British favourite with this matcha and azuki roll cake. Matcha green tea is widely used to flavour mochi rice cakes and ice creams in Japan, and more recently inventive bakers have discovered how well matcha also goes with baked treats. With azuki sweet red beans also being used in the creamy filling, this cake is a sweet treat ideal for serving at dessert time.


• 2 tbsp matcha green tea powder
• 1 tin azuki red beans
• 60g wheat flour
• 10g corn flour
• 4 eggs
• 2 tbsp milk
• 100ml double cream
• 20g butter
• 70g sugar


  1. First things first, begin by preheating your oven to 180°C. Separate the egg yolks from the whites and put to one side while you mix the wheat flour with the corn flour and matcha powder. Melt the butter for 30 seconds in the microwave before adding together with the milk and mix well.

  2. Grab another bowl to start making a soft meringue mixture. Start with beating the egg whites until stiff with a hand mixer and add the sugar little by little. Finish by adding the yolks one by one and don’t forget to beat after each addition. Now we can incorporate the flour and matcha mix using a spatula, try to fold in the flour mix evenly. Finally add the melted butter and milk to the mixture and fold in well.

  3. Your cake mixture is now ready to be baked. Take some parchment paper and align it on a baking tray before evenly spreading the mix. Put in the oven for about 15 to 20 minutes.

  4. Now is the perfect time to prepare the delicious azuki red bean cream. All you need to do is to whip the double cream before adding chopped or blended azuki red beans and mix again until incorporated.

  5. Once your matcha sponge is baked, take it out of the oven and remove it from the baking tray so it can cool off a bit. Spread some icing sugar on a new piece of parchment paper. Put the cake on the new piece of parchment paper and remove the one it was baked with.

  6. Time to get rolling. Begin rolling the matcha sponge away from you and try to keep it as tight as possible, roll the parchment paper as well as this is only a preparation before the final roll.

  7. Unroll your sponge and this time spread the azuki buttercream on the inside before rolling again removing the parchment as you go. Once your roll has taken shape you can spread the rest of the azuki buttercream over the roll if you wish and lightly drag a fork through it to create the impression of tree bark.


• Not sure if your preparation is ready to be taken out of the oven? Just check the texture of your cake, if it is spongy you can take it out.
• Decorate your Christmas Matcha & Azuki Roll Cake with decorative holly, Christmas figurines or pipe lettering on top.