Matcha Cream Cake Roll

Overview

The chiffon cake roll has a different texture and taste due to the addition of matcha powder and decoration with cream.

Tags

• baking
• cake roll
• corn oil for egg yolk
• egg
• low gluten flour
• matcha powder
• milk for egg yolk
• sugar for egg yolks
• use whipped cream for the filling
• whipped cream for exterior decoration
• white sugar
• white sugar for egg whites

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beating basin

   

2. 2 Sift cake flour and matcha powder

   

3. 3 Put corn oil, milk, egg yolk, egg yolk and sugar into a bowl, mix well with a manual egg beater

   

4. 4 Sift in cake flour and matcha powder

   

5. 5 Mix evenly until there is no dry powder. Do not over mix to prevent gluten

   

6. 6 Beat the egg whites into rough foam with an electric whisk, then add one-third of the sugar

   

7. 7 Continue to beat the egg whites at high speed. When fine foam appears, add one-third of the sugar. When obvious lines appear, add the remaining one-third of the sugar. When it reaches wet peaks, lift the egg beater and the egg whites will become hooked

   

8. 8 Take one-third of the egg white batter and fold it into the matcha egg yolk batter, and mix evenly. At this time, you can start preheating the oven to 180 degrees

   

9. 9 The first mixed batter

   

10. 10 Pour back into the protein batter bowl and mix evenly

    

11. 11 Presents a delicate and shiny cake batter

    

12. 12 Pour into a baking tray lined with greased paper. Use a scraper to smooth the surface. Lift the baking tray and lightly shake it a few times to release large bubbles. Do not use force or excessive shaking

    

13. 13 Enter the preheated oven, middle layer, 180 degrees, for about 18 minutes. When the time is up, take it out immediately. Shake it a few times to shake out the excess heat. Then quickly pull the cake slices and the parchment paper out of the baking pan, place them on a drying rack, and cover the surface with a piece of clean parchment paper

    

14. 14 After 5 minutes, turn the cake over, tear off the parchment paper at the bottom, and place the parchment paper just torn off on top of the cake

    

15. 15 Before spreading the cream, turn the cake piece over with the surface facing up, and use a sharp knife to score some crosses on the bottom

    

16. 16 When cooling the cake slices, whip 200 grams of whipped cream for the filling and 20 grams of white sugar

    

17. 17 Whip cream at medium speed

    

18. 18 When the cake slices have cooled down to hand temperature, spread the whipped cream on them, making it thicker at the bottom and gradually thinner at the top. Only in this way will the cream be thicker in the middle of the cake roll, and the outer layer of the cake roll will also fit well

    

19. 19 Roll it into a roll from bottom to top, wrap it in oil paper, refrigerate it for more than 1 hour and then take it out to shape again; cut off the irregular parts on both sides of the refrigerated cake roll

    

20. 20 Put 200 grams of whipping cream and 20 grams of sugar into a clean bowl, beat with an electric egg beater at medium speed until smooth and textured

    

21. 21 Use a spatula to spread the whipped cream evenly on the outer layer of the cake roll, then use a clean spoon to press out the pattern

    

22. 22 Refrigerate for more than 30 minutes before cutting into pieces for better taste and texture

    

23. 23 The combination of the sweet cream and the light green matcha cake looks very fresh. The patterns pressed out with a spoon are like reliefs. Even if you are not good at spreading dough, you can still make cute cake rolls