Creamy Matcha Cake Roll

Creamy Matcha Cake Roll

1. Prepare ingredients.

2. Separate egg yolk and egg white.

3. Separate egg yolk and egg white.

4. Beat the egg whites at low speed with an electric whisk.

5. Add 1/3 of 50 grams of sugar and beat at low speed.

6. Then add 1/3 sugar and turn to high speed to pass.

7. Put in the last 1/3 of the sugar and turn it at a low speed and send it at a high speed. A small cone-shaped tip appears.

8. The oil is mixed with milk.

9. Beat it evenly with a manual whisk.

10. Add low-gluten flour.

11. Beat well with a whisk.

12. Add the egg yolk.

13. Beat well with a whisk.

14. Take 5 grams of matcha powder.

15. Melt with hot water.

16. Pour into the egg yolk and stir well.

17. Put 1/3 of the egg white in the egg-butter liquid and stir with a spatula.

18. Add 1/3 egg whites and continue toss.

19. Pour the egg yolk liquid into the remaining 1/3 of the egg white and continue to stir.

20. This is the final cake liquid.

21. Line the baking tray with greased paper, pour the cake liquid from a high place, and bake for 20 minutes in a preheated 170 degree oven.

22. Whip 200 ml of whipped cream with 15 grams of sugar.

23. Pour the baked cake face down on oil paper (the cake I baked has a big fire, friends can try it at 160 degrees for 30 minutes).

24. Spread the whipped cream evenly and roll it from one side to the other. You can put more cream on the inside, wrap it in greased paper, and keep it in the refrigerator for one hour.

25. Take out the cake roll, cut into pieces and serve.