Matcha Swirl Cake
1.
Separation of white and egg yolk.
2.
Add 10 grams of white sugar to the egg yolk and stir until the white sugar is melted.
3.
Pour in corn oil and beat with an egg roll until the egg yolk is emulsified.
4.
Add water or milk and mix well.
5.
Sift the low-powder mixed matcha powder into the egg yolk.
6.
Stir a few times with a rubber spatula, and beat with a whisk at a low level for ten seconds until there is no dry powder or particles.
7.
The egg whites are beaten with a whisk until coarse foaming, and 30 grams of white sugar is added in portions.
8.
Beat until hard foaming, just lift the whisk with an upright sharp corner.
9.
Take out one third of the egg whites and mix the batter.
10.
After the batter is evenly mixed, pour in the remaining egg whites and stir evenly with a spatula.
11.
Cover the baking tray with greased paper or high temperature resistant linoleum.
12.
Pour the cake batter and smooth the surface with a spatula.
13.
The Changdi oven is preheated at 180 degrees. Choose hot air mode.
14.
Put the baking tray in the preheated oven.
15.
Bake at 180 degrees for 15 minutes.
16.
After baking, smash the baking tray to shake out the heat inside, then buckle it upside down on a drying net covered with greased paper, remove the greased paper while it is hot, cover it with a piece of greased paper, and let cool.
17.
After cooling, divide the cake slices into three equal parts.
18.
Mix 300 grams of whipped cream with 30 grams of caster sugar until the cream is not runny and hard enough.
19.
Spread the whipped cream on the cake. The thickness of the cream should be even.
20.
Take one of the cake slices, roll it up from one end, put it upright on the turntable, and surround the rest.
21.
Spread cream on the sides and top.
22.
Soak the flowers in brine for fifteen minutes in advance.
23.
Feel free to decorate, and the beautiful and delicious swirl cake is ready.
Tips:
1. The egg whites don't need to be particularly hard, they are just a little softer than chiffon's meringue.
2. Be careful not to stir when mixing the cake batter.
3. The temperature difference of each oven is different, so you must adjust the temperature according to your own oven temperament. Changdi’s oven is equipped with a CR32KEA solar baking oven with hot air circulation, so choose hot air circulation, and ordinary ovens can be directly up and down.
4. The size of the bakeware is 28*28, and this recipe is suitable for this size bakeware.
5. The decoration can be whatever you want, and the surface does not need to be too delicate.
