1. Separate the egg white and yolk
2. Mix egg yolk, water, sugar, and oil and stir well.
3. Add matcha powder to low-gluten flour, sieve and mix well.
4. Pour into the egg yolk paste and mix well.
5. Egg white with tartar powder, stir, add sugar in two portions.
6. Whip the egg whites until the egg beater is lifted and the egg whites do not bend and sag.
7. Add the beaten egg whites into the egg yolk paste three times and stir up and down.
8. Pour the mixed batter into a baking pan lined with aluminum foil, and scrape the batter evenly. Make a few taps. Shake out bubbles.
9. Preheat the oven and fire up and down at 190 degrees for 25 minutes. After coloring, it can be covered with aluminum foil to prevent the color from becoming too dark.
10. Spread a layer of whipped egg cream after it is out of the oven and let cool.
11. Roll up, I use the sushi curtain to assist in rolling up.
12. After rolling up, roll two turns to shape. Cut into pieces of your favorite size.
Tips:Adjust the time according to the temper of your own oven. You can also add some honey beans and dried fruit when baking the cake.
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