Super beautiful matcha chiffon cake roll (matcha lovers are here again)

Overview

Matcha and red beans have always been the best lovers, a combination that is both pleasing to the eye and endless aftertaste. Whether you are a matcha lover or a photo-shooter, everyone is attracted to this snack.

Tags

• cake
• cake roll
• cold water
• corn oil
• egg yolk
• hot water
• low gluten flour
• matcha powder
• sugar
• sweet bean paste
• whipping cream
• white sugar
• fine sugar
• lemon juice
• protein

Ingredients

Steps

1. 1 Mix hot water and matcha powder evenly to make matcha sauce, set aside to cool and set aside.

   

2. 2 Mix the egg yolks and fine sugar with a hand mixer until evenly mixed, add cold boiled water and beat until thick foam forms, then add corn oil and continue beating until dense bubbles form.

   

3. 3 Pour the matcha paste into the egg yolk paste and mix well, then sift in the low-gluten flour. Stir in a zigzag shape, do not make circles to avoid gluten, and stir until there is no dry powder.

   

4. 4 Beat the egg whites with lemon juice, add fine sugar in three batches, and beat until the wet peaks are slightly over the top. Lift the whisk and it will form a hook shape. At this point, preheat the oven to 190 degrees for 10 minutes.

   

5. 5 Spoon 1/3 of the meringue into the matcha egg yolk batter and mix evenly.

   

6. 6 Then pour back the remaining 2/3 of the meringue and mix evenly.

   

7. 7 Pour the batter into a baking tray lined with baking paper (even a non-stick baking tray needs to be lined with baking paper), smooth it out with a scraper, shake it a few times, and put it in the oven. Bake at 190 degrees for about 12 minutes.

   

8. 8 After the cake is baked, take it out and place it upside down on a drying net, gently tear off the baking paper and set it aside to cool.

   

9. 9 Make the cream filling: Beat the light cream with fine sugar until it is about 90% thick and has lines and the lines do not disappear. Add the honey beans and mix evenly.

   

10. 10 Spread the creamy honey bean filling on the cooled cake body from thick to thin, leaving a portion on the last side without cream. Roll up the cake body, wrap it in plastic wrap and refrigerate it for about an hour, then take it out and slice it, and it's ready to eat!

    

11. 11 Finished product! Honey beans can be added or not, and the amount added can be adjusted according to personal taste. Isn’t she very beautiful~