1. Separate the egg white from the yolk, put them into a water-free and oil-free egg beater, add corn oil to the egg yolk
2. Stir until there is no oil star on the surface, add milk and mix well
3. Sift in matcha powder and low powder
4. Stir evenly, set aside for later use
5. Whip the egg whites, add the fine sugar in three times, and the egg whites are sent to the big hook state
6. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly from the bottom
7. Pour it back into the remaining meringue and stir evenly from the bottom until it becomes a smooth and smooth cake batter
8. Pour it into a gold plate covered with greased paper and shake it a few times
9. Put it in the middle of the preheated oven and bake for 15 minutes at 155 degrees.
10. After baking, take it out, cover the surface with a layer of greased paper, turn it upside down and let cool
11. Cut into 4 on average
12. Add the whipped cream and caster sugar and send it to the decorating state
13. Spread light cream evenly on the cake base and sprinkle some honey beans
14. Take a piece of cake base and roll it up and place it in the center of the plate
15. Pick up a piece of cake base, surround the rolled cake, and make a circle until the cake base is completely rolled
16. Strawberry wash
17. Soak up the moisture with a kitchen paper towel and cut it in half
18. Spread whipped cream around the cake and put strawberries on it
19. Just squeeze cream florets in the gap
Tips:After finishing the styling, it is recommended to refrigerate for more than 2 hours before cutting
