Matcha chiffon cake roll

Overview

People say that spring is the season for sowing green. From sowing green to harvesting golden in autumn, green represents hope and the inheritance of life. Imagining a green story and making a fresh and refined green matcha cake brings me good mood and hope. Matcha cake is my favorite cake. It is full of tea fragrance, sweet but not greasy, and always gives people a different reverie

Tags

• baking
• little fresh
• good looks
• breakfast
• afternoon tea
• cake flour
• corn oil
• egg
• matcha powder
• whipping cream
• white sugar
• dark chocolate
• lemon juice
• milk

Ingredients

Steps

1. 1 Ingredients are ready

   

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

   

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

   

4. 4 Add egg yolk and mix well to form egg yolk paste

   

5. 5 Add a small spoonful of lemon juice and sugar to the egg whites and beat until 8 points

   

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

   

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

   

8. 8 Pour the cake batter into the baking pan and place in the oven at 175 degrees for 15 minutes

   

9. 9 After baking, immediately remove the baking paper and cover with a new paper towel to cool

   

10. 10 Light cream, sugar, a little matcha

    

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

    

12. 12 After styling, cut off the unsightly ends and decorate them

    

13. 13 grams of dark chocolate, add some light cream and break it over water

    

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

    

15. 15 When the chocolate sauce feels lukewarm, squeeze it onto the cake roll for decoration

    

16. 16 Finished product pictures

    

17. 17 Finished product pictures

    

18. 18 A good day starts with breakfast