Makes one 28cm x 28cm (11") flat square pan
3 egg yolks
35g unsalted butter
60g pastry flour, sifted twice (I used cake flour)
3 egg whites
85g castor sugar
1tsp vanilla extract (optional if using green tea powder)
5g green tea powder, sifted together with the flour (omit if making vanilla swiss roll)
120g red bean paste
100g (single) whipping cream
2tsp icing sugar
1. Preheat oven to 180 degrees celsius. Line cake pan with parchment paper.
2. Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
3. Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer butter-flour mixture into a bowl, then add egg mixture from (2), a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter and set aside.
4. To make meringue, place egg whites in a clean and dry bowl and beat until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
5. Add 1/3 of the meringue into the egg mixture and fold in lightly, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly. Place cake pan on a tray and bake for 20 minutes.
6. When souffle roll sponge is done, remove from pan and let it cool.
7. To make filling, whip the whipping cream with icing sugar in a chilled bowl until stiff peaks form.
8. Turn cooled souffle sponge onto a clean work surface. Peel off parchment paper. Spread an even layer of whipped cream over the sponge, then top with a layer of red bean paste.
9. Gently roll up sponge to make a swiss roll. Place in the fridge to chill and set before serving.
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