Matcha cake roll

Overview

I like the light scent of matcha

Tags

• baking
• cake
• condensed milk
• corn flour
• egg white
• egg yolk
• low gluten flour
• matcha powder
• salad oil
• white sugar
• lemon juice
• milk
• water

Ingredients

Steps

1. 1 Sift together low-gluten flour and matcha powder and set aside

   

2. 2 Mix sugar, water, milk and condensed milk until evenly mixed

   

3. 3 Add the sifted tea powder and corn flour and mix gently

   

4. 4 Then add the egg yolk and mix well

   

5. 5 Add sugar and lemon juice to the egg whites, beat with an electric egg beater until wet peaks form

   

6. 6 Add half of the beaten meringue to the batter and mix evenly with a spatula

   

7. 7 Pour the mixed batter into a baking pan lined with greaseproof paper, and use a spatula to smooth the surface of the batter

   

8. 8 Bake in the preheated oven at 160 degrees and 120 degrees for 30 minutes

   

9. 9 After the cake has cooled, put a piece of paper or tin foil on the table, place the cake on the paper, spread a thin layer of cream on the cake, roll up the cake, and let the rolled cake rest for 10 minutes to prevent it from loosening

   

10. 10 Cut the cake roll into 5 small 5cm long egg rolls, decorate the cake roll with chocolate accessories, and sprinkle with some moisture-proof powdered sugar