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!
Matcha & Anko Roll Cake:
INGREDIENTS: for 8 cakes/2 sponge sheets baked in 15 cm square mold
-Flour: 30 g
-Sugar: 30 g
-Matcha: 2 small teaspoons
-Anko/Sweetmeats: 15 g x 8=30 g (See Recipe here)
-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.
-Add tea half at a time and beat it in.
-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.
-Take the ckae 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).
-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.
To be enjoyed with cold or hot green tea!