Strawberry matcha cream cake roll

Strawberry matcha cream cake roll

Overview

Strawberries, matcha and cream have always been the best partners in the food world. I really like this kind of delicacy that has surprises when it is cut. The green and white are studded with red strawberries. It is eye-catching to look at, not to mention eating them in your mouth. Chiffon cake rolls often fail to be made, so try this one. The recipe steps tell you, don’t worry about rolling them without cracking. As long as you follow the above proportions and methods, it will be as perfect as mine. If you don’t like matcha and cream, you can change to jam or make original cake rolls, it will be equally delicious~

Tags

Ingredients

Steps

  1. Prepare all ingredients, separate egg whites and egg yolks and set aside.

    Strawberry matcha cream cake roll step 1

  2. Pour the milk, corn oil and 10 grams of white sugar into a basin, stir with an egg beater and melt the sugar until it becomes emulsified.

    Strawberry matcha cream cake roll step 2

  3. Sift in the matcha powder and cake powder through a sieve, and mix well using an egg beater to make a "Z" in the bowl.

    Strawberry matcha cream cake roll step 3

  4. Add the egg yolks one by one and mix well in the same way.

    Strawberry matcha cream cake roll step 4

  5. The mixed matcha egg yolk paste is smooth and smooth, set aside.

    Strawberry matcha cream cake roll step 5

  6. Add a few drops of lemon juice to the egg whites to remove the smell, or use white vinegar instead.

    Strawberry matcha cream cake roll step 6

  7. Add 30 grams of sugar in 2 batches and beat with an electric mixer until thick and white.

    Strawberry matcha cream cake roll step 7

  8. Lifting the egg beater can pull out the large curved hook, which is a wet foam and is the best state for making cake rolls.

    Strawberry matcha cream cake roll step 8

  9. Use a spatula to take 1/3 of the meringue and put it into the previously prepared matcha egg yolk paste; at the same time, preheat the oven to 175 degrees.

    Strawberry matcha cream cake roll step 9

  10. Use a spatula to stir evenly. After the meringue and matcha egg yolk paste are evenly mixed, pour it back into the meringue basin.

    Strawberry matcha cream cake roll step 10

  11. Continue using the stirring method to mix the remaining meringue together and mix well.

    Strawberry matcha cream cake roll step 11

  12. Line a baking pan with oil cloth (or oil paper), pour the mixed cake batter into it, and use a scraper to smooth the surface.

    Strawberry matcha cream cake roll step 12

  13. Place in the middle rack of the preheated oven, set the upper and lower heat to 175 degrees, and bake for about 20 minutes.

    Strawberry matcha cream cake roll step 13

  14. After baking, take out the baking pan, cover it with a piece of oil paper, place it upside down on the baking grid, tear off the oil paper and let it dry for a while.

    Strawberry matcha cream cake roll step 14

  15. Pour 10 grams of white sugar and 100 grams of cream into the basin, beat with a whisk until textured; turn the cake over, spread the cream, top with cut strawberries, and then spread the cream again.

    Strawberry matcha cream cake roll step 15

  16. First bend the cake slices forward, then roll them forward together; after rolling, tighten both ends of the oil paper in reverse, and then put it in the refrigerator for half an hour.

    Strawberry matcha cream cake roll step 16

  17. When I took out the cake roll, it didn't crack at all and was completely intact.

    Strawberry matcha cream cake roll step 17

  18. Then cut into the size you like.

    Strawberry matcha cream cake roll step 18

  19. Paired with a cup of coffee, it's really delicious.

    Strawberry matcha cream cake roll step 19