Matcha Cream Cake Roll

2024-06-29 04:28:52  Views 2 Comments 0

Ingredients

Cake flour ( 65g )
Water (or milk) ( 50g )
Eggs ( 4 )
Corn oil ( 40g )
Matcha powder ( 10g )
White sugar (add egg yolk) ( 20g )
White sugar (add egg white) ( 50g )
Lemon juice ( 5 ​​drops )
Light cream ( 50g )
White sugar (add cream ) ( 10 grams )

How to make Matcha Cream Cake Roll

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    1. Prepare materials and weigh them.

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    2. Separate the egg yolk and egg white.

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    3. Add sugar, corn oil, cake flour, matcha powder and water to the egg yolk.

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    4.Use a manual egg beater to stir into a paste.

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    5.Add sugar and lemon juice to the egg whites.

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    6. Beat for about two and a half minutes until wet foam is formed, then lift the whisk.Pull out the thin curved hook to finish whipping the meringue.

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    7. Put one-third of the meringue into the matcha paste and stir evenly (do not stir in circles) ).

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    8. Mix with the remaining meringue.

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    9. Fold into cake batter.

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    10.Pour into a baking pan lined with oil paper (or tin foil) and smooth it out.

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    11. Place in the preheated oven and bake the middle rack at 180 degrees for 20 minutes.

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    12.After baking, place the baking mesh on the cake surface.

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    13. Then invert the cake and remove the baking sheet.

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    14. Gently tear open the oil paper.

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    15. Cover the cake again with oil paper.

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    16.Invert the cake, remove the baking grid, and let it cool.

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    17. Add sugar to the whipping cream.

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    18.Use an electric whisk to beat the cream until it becomes thick and has lines.

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    19. Spread the cream evenly on the cake.

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    20.Slowly roll up from one end to the other, try to roll it up as tightly as possible.

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    21.The cake roll was made successfully!

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    22.Cut into the thickness you like.

Tips

The whipping of cake rolls is similar to chiffon cake, but also different.Whisk the cake roll until it becomes wet and foamy, and stop when sharp and curved hooks appear.Otherwise, the cake body will crack if it is over-whipped.

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