Matcha Rolled Cake with Soy Milk Mousse
I had made Matcha rolled cake a few month ago and really liked the velvety, deep Matcha flavored sponge cake. I was happy to make the sponge again and the result was great as well!
To make this rolled cake lighter, I filled it with soy milk mousse, which made with soy milk, whipped cream, gelatin, a little bit of sugar, and a few drops of vanilla extract. The mousse was airy smooth - just what I hoped.
Tsubu-An (sweeten Azuki beans) was rolled into the cake. The union of Azuki and Matcha is unbeatable.
I wish I could eat wonderful Japanese sweets everyday...
