Matcha Cream Strawberry Layer Cake Roll

Overview

This is a thin cake roll, with some matcha powder added to add a different flavor, but the matcha does not look green, which is a bit regretful. The strawberry roll is in it, and the cut surface looks like a red eye. Combined with the cream and cake body, it creates some fun.

Tags

• baking
• children
• cake
• afternoon tea
• cake roll
• birthday
• cake mix
• cream sugar
• egg
• matcha powder
• powdered sugar for surface decoration
• strawberry
• whipping cream
• white sugar for egg whites
• milk
• vegetable oil

Ingredients

Steps

1. 1 Separate the egg white and egg yolk, and put the egg white into a basin without oil and water

   

2. 2 Add vegetable oil and milk to the egg yolks, and mix thoroughly. Because there is a cream filling at the end, it is already sweet enough, so no more sugar is added to the egg yolks

   

3. 3 Sift flour and matcha powder and mix

   

4. 4 Pour the matcha powder into the egg yolk liquid

   

5. 5 Stir evenly without any lumps

   

6. 6 Egg whites are prepared with soft sugar

   

7. 7 Use an electric mixer to beat the egg whites into rough foam. Add one-third of the sugar and turn from low to high speed. When the foam is fine, add one-third of the sugar. When lines appear, add the remaining sugar

   

8. 8 Beat the egg whites until they become wet peaks. Lift the egg beater and the egg whites will appear like big hooks

   

9. 9 Add one-third of the egg whites into the egg yolk flour batter and mix evenly. At this time, the oven starts to preheat to 170 degrees

   

10. 10 Pour the evenly mixed batter back into the protein bowl

    

11. 11 Fold into a fine and shiny cake batter

    

12. 12 Pour the cake batter into a baking pan that is 35 cm long and 25 cm wide. Line the baking pan with parchment paper in advance. Use a scraper to smooth the surface and shake it lightly a few times to knock out big air bubbles

    

13. 13 Put the cake into the middle layer of the preheated oven at 170 degrees and heat it up and down for about 15 minutes. After the cake is out of the oven, pull it out of the baking pan and place it on a drying rack. Tear off the surrounding oil paper and cover it with a piece of clean oil paper to prevent excessive evaporation of water

    

14. 14 After 5 minutes, turn the cake piece over, tear off the parchment paper at the bottom, and then cover it again to prevent excessive evaporation of water

    

15. 15 Use the time the cake is cooling to whip the cream. The cream should be refrigerated 24 hours in advance. The ratio of cream to white sugar is 10:1. Just add 20 grams of white sugar to 200 grams of whipping cream

    

16. 16 Use an electric mixer at medium speed to beat the cream until it becomes foamy, that is, until it stops flowing

    

17. 17 When the cake body is still warm with your hands, turn it over and cut a cross at the starting point without cutting through the cake body. This will help to roll it up

    

18. 18 Spread whipped cream on the surface, slightly thicker at the beginning and thinner at the end

    

19. 19 Spread strawberries of appropriate size at the starting position. The strawberries should be washed in advance and the water on the surface should be wiped dry

    

20. 20 After rolling into a cake roll, wrap it in oil paper and refrigerate 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. 21 Cake rolls are beautiful whether you eat them at home or give them away