Green Tea Roll Cake with Red Bean Anko Paste

Green tea roll cake with red bean anko paste

A classic Japanese combination of green tea and red bean rolled up into a moist, delicate cake. Enjoy this with your afternoon cup of tea. This cake keeps well for at least a few days in the refrigerator. Wrap with in plastic wrap to keep it moist!


Roll Cake

6 (468g) egg
cup (46g) cake flour
3 tbsps (36g) cornstarch
3 tsps (12g) matcha powder
1 tbsp (12g) sugar
1 tbsp (12g) sugar
3 tbsps (36g) powdered sugar
1 tbsp (12g) sugar
1 tbsp (12g) sugar
1 tbsp (12g) sugar


1 cup (320g) red bean anko paste
1 cup (238g) cream, heavy whipping
¼ cup (56g) mascarpone cheese
3 tbsps (36g) sugar


  1. Line the bottom of a 17x12" baking pan with parchment paper. Preheat the oven to 450F degrees.
  2. Sift the dry ingredients of the cake.
  3. Beat 3 yolks + 2 eggs + 1/2 cup sugar until pale and fluffy with the paddle attachment of an electric mixer. Takes approximately 5 minutes.
  4. With a spatula, fold the dry ingredients into the beaten egg mixture.
  5. In a clean mixer bowl, whip 3 egg whites to soft peaks.
  6. Add 1 tbsp of sugar and whip egg whites until stiff peaks.
  7. Fold whipped egg whites into cake batter and pour an even layer into the 17x12" baking pan.
  8. Bake for 6-8 minutes.
  9. You will know if the cake springs back when you lightly press on it. Take it out of the oven.
  10. Dust the top with powdered sugar. Invert the 17x12" baking pan to pop the cake out. Peel away the parchment paper.
  11. Dust the bottom of the cake with powdered sugar.
  12. The powdered sugar will help keep the cake from sticking to itself. Roll the sheet cake and allow the cake to cool.
  13. While the cake is cooling, whip the heavy cream, mascarpone cheese, and 3 tbsp sugar until stiff peaks in an electric mixer.
  14. When the cake has cooled to room temperature, unroll the cake and apply a thin layer of red bean anko paste.
  15. With a spatula, spread an even layer of whipped cream on top of the red bean anko paste.
  16. Carefully roll the cake with out squeezing out the filling. Rest the cake with the edge of the roll on its bottom.
  17. Enjoy immediately or refrigerate for later!
Green tea roll cake with red bean anko paste ndata