Matcha Chiffon Cake Roll

by Beauty every day

4.8 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

People say that spring is the season for planting green, sowing a piece of green to harvest a piece of golden in autumn. Green represents hope and the inheritance of life; dreaming about a green story and making a fresh and refined green matcha cake brings me a good mood and hope

Matcha cake is one of my favorite cakes, full of tea aroma, although sweet but not greasy, it will always give people a different daydream"

Ingredients

60g Low Powder
4 Egg

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20g (egg yolk)+45g (egg white) Sugar

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45g Milk

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45g Corn Oil
4g Matcha Powder
1 tablespoon Lemon Juice
200g Light Cream
40g Dark Chocolate

Matcha Chiffon Cake Roll

1. Ingredients are ready

2. Pour corn oil, milk, sugar and matcha powder in a bowl and stir well

3. Sift in low flour and stir until there are no particles

4. Add the egg yolk and stir to form an egg yolk paste

5. Egg whites, add a teaspoon of lemon juice and sugar, beat until 8 to distribute

6. The beaten egg whites are added to the egg yolk paste

7. Cut the egg white and egg yolk batter and mix evenly and make the matcha cake batter.

8. Pour the cake batter into the baking tray and put it in the oven at 175 degrees for 15 minutes

9. After baking, immediately tear off the baking paper and cover with new ones and let cool

10. Light cream with sugar, a little matcha

11. Spread the whipped cream on the cake body and roll it into an egg roll,

12. After setting the shape, cut off the unsightly decorations on both ends

13. 40 grams of dark chocolate, add some light cream

14. Turn into chocolate sauce and put it into a piping bag

15. Squeeze the chocolate sauce on the cake roll for decoration when it feels lukewarm

16. Finished picture

17. Finished picture

18. A good day starts with breakfast

Tips:
Matcha is easy to oxidize and needs to be refrigerated

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