Matcha Cream Layer Cake Roll
1.
Separate the egg white and egg yolk, and put the egg white into a basin without oil and water
2.
Add vegetable oil and milk to the egg yolk and mix well. Because there is still a cream filling behind, it is already sweet enough, so there is no sugar in the egg yolk.
3.
Sift the flour and matcha powder and mix
4.
Pour the flour matcha powder into the egg yolk
5.
Stir evenly without particles
6.
The soft white sugar for egg whites is ready
7.
After beating the egg whites with an electric whisk, add one-third of the white sugar, turn to high-speed at low speed, when the foam is fine, add one-third of the white sugar, and add the remaining white sugar when the lines appear.
8.
When the egg whites are wet and foamy, lift up the whisk, the egg whites show big hooks
9.
Take one-third of the egg whites into the egg yolk roux and mix evenly. At this time, the oven starts to preheat 170 degrees
10.
Pour the evenly mixed batter back into the egg white bowl
11.
Stir it into a delicate and shiny cake batter
12.
Put the cake batter into a baking pan with a length of 35 cm and a width of 25 cm. Spread grease paper on the baking pan in advance. Use a scraper to smooth the surface and shake it lightly to produce large bubbles.
13.
Put it into the middle layer of the preheated oven, 170 degrees, up and down, about 15 minutes, after the cake is out of the oven, drag it out of the baking tray, place it on the drying rack, tear off the surrounding grease paper, and cover it with a clean grease paper. Prevent excessive evaporation of water
14.
After 5 minutes, turn the cake piece over, tear off the oily paper at the bottom, and then cover it again to prevent excessive evaporation of water
15.
Use the cooling time of the cake to whip the cream. The cream should be kept in the refrigerator 24 hours in advance, the ratio of cream to sugar is 10:1, 200 grams of whipped cream and 20 grams of sugar are enough.
16.
Use an electric whisk to beat the cream to the foaming stage at a medium speed, that is, beat the cream until it does not flow
17.
When the cake body is still warm by your hands, turn it over and cut a cross at the starting position. Do not cut through the cake body. This will help roll up.
18.
Spread whipped cream on the surface, the starting position is slightly thicker, and the ending part can be thinner
19.
Spread strawberries of appropriate size at the starting position. Strawberries should be cleaned in advance, and the surface water should be wiped off.
20.
After rolling into a cake roll, wrap it in greased paper and put it in the refrigerator for 30 minutes before taking it out. Cut off the irregular parts at both ends and sprinkle powdered sugar on the surface for decoration.
21.
The cake rolls are beautiful whether they are eaten at home or given away.
Tips:
If the surface can be decorated with moisture-proof powdered sugar, the decoration effect will be better; the size of the baking pan used is 35*25 cm, which can be easily rolled up with 3 eggs; considering the amount of sugar for egg whites and sugar for cream, all egg yolks There is no more sugar in it, you can increase the amount of sugar according to your personal taste; the baking time and temperature should be adjusted according to the temper of your own oven.
