Matcha Strawberry Cake Roll

Overview

I like the fresh color of matcha, it’s so beautiful and I feel the breath of spring! It looks even better when paired with strawberries. It’s so delicious! One person at a time, it will be solved in a moment!

Tags

• baking
• little fresh
• good looks
• afternoon tea
• edible oil
• egg
• low gluten flour
• matcha powder
• strawberry
• vanilla extract
• whipping cream
• white sugar

Ingredients

Steps

1. 1 grams of matcha powder is ready. Buy a better matcha powder with a prettier color

   

2. 2 Use a little warm water and mix thoroughly until there is no dry powder and the water is just wet.

   

3. 3 Separate the eggs in two water-free and oil-free basins. Note: there is no trace of yolk in the egg white

   

4. 4 Add 10 grams of white sugar and milk to the egg yolks and mix well

   

5. 5 Add colorless and odorless cooking oil and mix well

   

6. 6 Sift in 40 grams of low-gluten flour and mix well

   

7. 7 Add matcha powder

   

8. 8 Mix well

   

9. 9 Add a few drops of vanilla extract to the egg whites

   

10. 10 Beat the eggs with an electric mixer until foamy, add 10 grams of sugar

    

11. 11 Beat until fine and add 10 grams of sugar

    

12. 12 Beat until there are lines on the edges, add the last 10 grams of sugar

    

13. 13 Beat until there is obvious resistance, there are many lines on the edge, and the egg beater has a sharp right angle when you lift it. Note: it must be in this state!

    

14. 14 Add the egg whites to the egg yolk paste in three batches, mixing well each time. Note: Do not make circles, stir up and down, or copy the dishes

    

15. 15 Place the prepared batter into a baking pan and preheat the oven

    

16. 16 Use a spatula to flatten it out and shake it several times to release the air bubbles

    

17. 17 Place in the middle rack of the oven, heat up and down, 165 degrees, 15 minutes!

    

18. 18 Take out

    

19. 19 Immediately flip it upside down on the grill

    

20. 20 Gently tear off the oil paper

    

21. 21 Add 10g of white sugar to 100g of whipping cream. I added less. You can use 150g of whipping cream and 15g of white sugar and beat with an electric egg beater

    

22. 22 Just send it to this state

    

23. 23 Use a spatula to spread evenly on the cake, leave a little aside and put it into a piping bag for decorating the surface later. (Put it in the refrigerator to chill)

    

24. 24 Arrange the washed strawberries evenly on top, leaving a little distance in front

    

25. 25 Lift the oil paper, roll it up with a little force, and then put it in the refrigerator for about an hour

    

26. 26 After taking it out, cut a small opening on the piping bag, squeeze out a straight line on the cake roll, cut the strawberries, place them on top, and insert a few mint leaves

    

27. 27 Such beautiful and eye-catching colors

    

28. 28 Quickly cut it open and taste it, it’s so delicious!