Japanese Dessert: Matcha Anko Roll/ Matcha Tea & Sweetmeats Roll Cake

Directions

1. -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.
2. -Add tea half at a time and beat it in.
3. -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.
4. -Take the cake 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).
5. -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.