Wavy Matcha Cake Roll

Overview

Beautiful wavy pattern, the fresh green color of matcha, and the rich aroma of light cream, a cake roll that is both beautiful and delicious

Cut a piece of oil paper (oil cloth) the size of a 28x28 gold plate, brush the bottom with a little oil, put the oil paper into the baking pan, and smooth it
Slightly mix butter and powdered sugar
Add room temperature egg whites in portions and mix well
Sift in the mixture of cake flour and tea powder
Mix until smooth and no dry powder
Smooth the matcha cake batter into the gold plate with a spatula
Take a serrated spatula and draw wavy patterns on the matcha cake batter. Refrigerate until later
Make cake base: Mix oil and milk to emulsify, beat in egg yolk
Sift in the low flour and mix in a "Z" shape until there is no dry powder
Add a little salt and lemon juice into the egg whites, beat until coarse foam, then add sugar in 3 batches, beat until wet peaks
Mix the egg white and egg yolk paste in two batches up and down evenly, pour it into a golden plate with matcha paste, shake it from side to side evenly and shake it gently to remove air bubbles
Preheat the oven to 150 degrees and heat the middle rack up and down for 30-35 minutes
Take it out of the oven and shake it a few times, then turn it upside down and let it cool slightly. Use a bread knife to cut off the irregular edges
Whip the light cream and sugar until 70-80%, spread it on the front of the cake
Roll up with a rolling pin and refrigerate for more than 2 hours
A wonderful afternoon tea time begins...
Beautiful wavy pattern
Finished product pictures