Sesame Red Bean Swiss Roll

I love the nutty pair of sesame seeds and adzuki beans. They’re subtly rich, and the thick filling perfectly complements the fluffy, fatless cake sponge. Red bean filling can be found in Asian supermarkets, but I like to make my own to control the sweetness. You can find my easy pressure cooker red bean paste recipe here.

Sesame Red Bean Swiss Roll
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 2 hours
Yield: 8 slices

Ingredients

• 3 large eggs
• 75 g sugar, separated
• 60 g all-purpose flour
• 2 tsp cornstarch
• 2 tsp toasted black sesame seeds, processed into powder
• ½ tsp baking powder
• 1½ tbsp milk of choice, warm (I use unsweetened almond milk)
• 1 cup red bean paste
  
  

Directions
Baking

1. Preheat oven to 375°F and line a 9x13 jelly roll pan with parchment paper.
2. Separate egg yolks into a small bowl and egg whites into a medium to large bowl.
3. Use a fork to break egg yolks. Add 25 g of the sugar to the bowl and whisk until lighter in color using fork or balloon whisk.
4. Using a hand whisk on medium low speed, beat the egg whites while slowly adding the remaining sugar in increments. Once the eggs have reached soft peaks, increase speed to medium high until you have stiff peaks. Be careful not to overbeat.
5. Add ¼ of the beaten egg whites to the egg yolks. Quickly whisk together until there are no streaks of egg white. Pour this mixture back into the bowl with the beaten egg whites.
6. Using a silicone spatula, carefully fold the mixture until just combined. Sift in the flour, cornstarch, and baking powder, and add processed sesame seeds (I keep a few larger pieces of sesame seeds in for a more interesting appearance). Continue folding until you have very few streaks before adding milk. Fold until just incorporated.
7. Pour batter into pan and spread evenly. Drag a toothpick back and forth through the batter to get rid of any large air bubbles.
8. Bake for 9-11 minutes or until cooked—do not leave it in too long, or else it will crack when rolled.

Assembly

9. After removing from the oven, place a parchment paper overtop the sponge, followed by a baking sheet or large plate.
10. Flip the cake upside down and remove the original parchment paper that lined the pan.
11. Diagonally slice off one end of the cake from the 9-inch side (optional) so the swiss roll stands up easily.
12. From the other 9-inch side, roll the cake with the parchment paper into a tight roll. Let cool completely on a cooling rack.
13. Once cool, unwrap the sponge. Spoon in the red bean paste and spread evenly over the cake. Tightly roll the cake, careful not to squeeze out too much filling.
14. Cut off ½ an inch from both sides and slice the roll into 8 even pieces. Serve cool.

Per slice (with filling, edges removed): 90 calories: 12.5 g carbs; 2.4 g fat; 4.2 g protein