Matcha Cake Roll
by Lemon C8
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the ingredients, separate the egg white and the yolk
2. Add 15g of fine sugar to the egg yolk, beat it with a whisk, then add water and salad oil in sequence and mix well.
3. Sift in low-gluten flour, cornstarch, matcha powder
4. Add 45g of granulated sugar to the egg whites in three times, beat until wet and foamy, and lift the whisk to show a sharp corner.
5. Mix into a smooth streamlined batter and set aside.
6. Stir the egg whites and egg yolks into a fine paste. Pour into the baking dish
7. Pat the bottom lightly to make big bubbles, put them in a preheated oven at 175 degrees and bake for about 15 minutes. The baked cake slices are immediately upside down on the drying rack to prevent retraction. Remove the greased paper while it is hot.
8. After the cake has cooled slightly, roll it up and put it in the refrigerator for 20 minutes to shape, then cut into pieces and eat.
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