Mugwort and Red Bean Cream Roll recipe - ingredients, nutrition and when to eat it
This rolled cake has red bean paste and soft cream tucked into a sponge with a hint of mugwort.
This rolled cake has red bean paste and soft cream tucked into a sponge with a hint of mugwort. Its gentle herbal aroma pairs with the sweet, nutty red bean cream, making it a lovely treat with coffee or tea.
Snacks & desserts · 55 minutes to cook
Tips: Roll the sponge once while it’s still warm to help keep it from cracking.
Tips: You can adjust the sugar a little depending on how sweet the red bean paste is.
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Ingredients (1 serving)
- Egg — 2 pc
- Sugar — 3 Tbsp
- Flour — 4 Tbsp
- Mugwort Powder — 1 tsp
- Heavy Cream — 80 ml
- Sweet Red Bean Paste — 2 Tbsp
- Cooking Oil — 1 Tbsp
- Milk — 1 Tbsp
- Baking Powder — 0.3 tsp