【Matcha Cake Roll】---The fresh green color in summer

Overview

How to cook 【Matcha Cake Roll】---The fresh green color in summer at home

Mix milk, corn oil, and 10 grams of caster sugar until emulsified.
Add egg yolks.
Mix well.
Weigh the cake flour and matcha powder and mix evenly.
Sift into the egg yolks.
Stir gently to combine.
Separate the egg whites into an oil-free and water-free container and add a few drops of lemon juice.
Add caster sugar in three batches and beat until wet peaks form.
Take 1/3 of the egg white and add it to the egg yolk batter.
Gently stir to combine.
Pour in the remaining 2/3 of the egg whites.
Continue to stir evenly.
Pour the cake batter into a square baking pan lined with greaseproof paper and bake in the oven at 180 degrees for 20 minutes.
Take the baked cake out of the baking pan, place it on the grill, and tear off the parchment paper on all four sides. When it is warm, cover it with a piece of clean parchment paper.
Turn over and peel off the parchment paper at the bottom.
Spread the whipped cream on it, roll it up, and refrigerate for about an hour to set it before cutting into pieces.