Sakura matcha cake roll

Overview

How to cook Sakura matcha cake roll at home

Tags

• baking
• old man
• afternoon tea
• corn oil
• egg
• low gluten flour
• matcha powder
• salted cherry blossoms
• strawberry jam
• whipping cream
• white sugar
• boiling water
• milk

Ingredients

Steps

1. 1 Prepare the materials, soak the salted cherry blossoms in advance to remove the salt

   

2. 2 Isolated egg yolk protein

   

3. 3 Add matcha powder to boiling water and stir until there are no particles

   

4. 4 Add milk, corn oil and 20g white sugar to the egg yolk

   

5. 5 Stir evenly and add the matcha paste in step 2

   

6. 6 Sift in flour

   

7. 7 Carefully mix evenly with a hand mixer

   

8. 8 Add 40g of white sugar to the egg whites in three batches and beat until wet peaks

   

9. 9 When the egg whites are lifted up with a whisk head and there are curved hooks, it means wet foaming

   

10. 10 Add one-third of the egg whites to the egg yolk batter and mix evenly

    

11. 11 Pour in the remaining two-thirds of the egg whites and continue to stir with a spatula until it becomes a satin-like paste

    

12. 12 Place the cherry blossoms on the baking sheet

    

13. 13 Pour the cake batter into the baking pan and smooth it gently

    

14. 14 Preheat the oven to 160 degrees and bake on the middle rack for 15 minutes

    

15. 15 Turn the baking sheet upside down and cool the cake

    

16. 16 Add strawberry jam to light cream and whip until it forms, then spread it on the cake. Pay attention to apply more on the part closer to you, so that it looks better when rolled up

    

17. 17 Use a rolling pin to help roll up the cake, clamp both ends with clips, and place in the refrigerator to set for 1 hour

    

18. 18 Cut into pieces with a bread knife and enjoy

    

19. 19 Perfect afternoon tea

    

20. 20 Beautiful