How to make matcha cake roll

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  1. Separate the egg whites and egg yolks into two water-free and oil-free basins, weigh the cake flour, matcha powder, and tartar powder.Keep it aside for later use

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  2. Add 20g white sugar to the egg yolks, stir well until the sugar melts

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  3.Add milk and corn oil, stir quickly and evenly



4.Sift in low-gluten flour and other mixed powders

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  5.Use a manual egg beater to stir quickly and evenly until there is no dry powder and no granules.Set aside for later use

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  6.Add 30g white sugar and baking powder to the egg white

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  7. Beat the eggs with an electric mixer until thick and then add the remaining 30g of sugar

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  8.Beat until there is a small right angle when lifting the beater, and make it dry.

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  9.Cut in Fold half of the meringue into the egg yolk batter and mix evenly