Matcha cake roll

Matcha cake roll

Overview

I like to make cake rolls. It is simple and time-consuming. The cake rolls made with Qinglan matcha powder are very beautiful in color. Using a Sanneng 28×28 baking pan without parchment paper makes a beautiful towel base.

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Ingredients

Steps

  1. Put corn oil, milk and Aolan matcha powder in a bowl and beat with egg beater until thoroughly combined.

    Matcha cake roll step 1

  2. Sift in the flour.

    Matcha cake roll step 2

  3. Use egg beater to mix irregularly until there is no dry powder.

    Matcha cake roll step 3

  4. Add 4 egg yolks (the cake made with the latter egg method is delicate)

    Matcha cake roll step 4

  5. Use egg beater to make irregular strokes until the egg paste is smooth.

    Matcha cake roll step 5

  6. Add white sugar to the egg whites in 3 batches and beat into wet foam (I was too lazy to add the white sugar all at once). When making cake rolls, the egg whites should not be beaten too hard or they will crack when rolling.

    Matcha cake roll step 6

  7. Take 1/3 of the meringue and put it into the matcha egg yolk paste.

    Matcha cake roll step 7

  8. Use a whisk or spatula to mix quickly.

    Matcha cake roll step 8

  9. Pour all the matcha egg yolk paste into the meringue and mix quickly evenly.

    Matcha cake roll step 9

  10. Mixed matcha cake batter.

    Matcha cake roll step 10

  11. Pour into the baking pan and shake gently a few times (if the surface is uneven, you can smooth it with a scraper)

    Matcha cake roll step 11

  12. Preheat the oven to 150°C in the middle for 20 minutes. After taking it out of the oven, drop it from a high place (the time and temperature are for reference only). After a few minutes, the sides of the cake will separate from the baking pan (if not, use your hands to peel the sides)

    Matcha cake roll step 12

  13. Place parchment paper on the cake and turn the baking sheet upside down so that the cake slices will fall off.

    Matcha cake roll step 13

  14. Look at the cake crumbs attached to the gold plate.

    Matcha cake roll step 14

  15. Take a close-up shot of Xiuxiu.

    Matcha cake roll step 15

  16. If you don’t have time to whip the cream, just roll the cake slices up with parchment paper.

    Matcha cake roll step 16

  17. Put the towel face up and face down. Apply butter to your side. Make the butter thicker and thinner at the end. Place the fruit and roll it up (beat the butter harder for the roll)

    Matcha cake roll step 17

  18. Tighten both ends of the parchment paper and refrigerate for half an hour to set.

    Matcha cake roll step 18

  19. The cake roll tastes good and looks good.

    Matcha cake roll step 19