Matcha Cream Cake Roll

Overview

I don’t know why, but I especially like baking. I make my own cakes in my spare time and see them getting better and better every time. It’s such a sense of accomplishment. I tried making this cake twice, and finally I was quite satisfied with it. The faint scent of matcha paired with sweet cream is a classic combination in my family.

Tags

• baking
• children
• afternoon tea
• cream of tartar
• egg
• low gluten flour
• matcha powder
• salad oil
• whipping cream
• white sugar
• water

Ingredients

Steps

1. 1 Separate the egg white and yolk

   

2. 2 Mix egg yolks, water, sugar and oil until evenly mixed.

   

3. 3 Add low-gluten flour and matcha powder, sift and mix well.

   

4. 4 Pour into the egg yolk paste and mix evenly.

   

5. 5 Add egg whites and cream of tartar, stir, and add sugar in two portions.

   

6. 6 Beat the egg whites until the egg whites do not bend or droop when you lift the whisk.

   

7. 7 Add the beaten egg whites to the egg yolk batter in three batches and mix up and down.

   

8. 8 Pour the mixed batter into a baking pan lined with aluminum foil and scrape the batter evenly. Give it a few taps. Pop out the bubbles.

   

9. 9 Preheat the oven to 190 degrees for 25 minutes. After coloring, cover with aluminum foil to prevent the color from being too dark.

   

10. 10 After cooling, spread a layer of whipped egg cream on top.

    

11. 11 To roll up, I use a sushi curtain to assist in rolling up.

    

12. 12 Roll up and roll twice to set. Cut into the size pieces you like.