"Double Tea" Cake Roll——Sophora Matcha Cake Roll

Overview

Why is it called Shuangcha Na? Because in addition to matcha, dried sophora flowers are also used, which is also used to make tea.

Add 15 grams of caster sugar to the egg yolks and beat until fluffy and slightly white.
Add 50 grams of fine sugar to the egg whites in two batches and beat until wet (that is, the dripping egg whites will not disappear immediately)
Mix the egg yolk paste and egg white paste and mix evenly.
Sift the matcha powder into the cake flour, then sift together and add to the egg batter.
Use a spatula to cut and mix evenly without any lumps.
Heat the butter over low heat until it melts, pour it into the batter while it is still hot, and stir with your hands to mix evenly. Pour slowly around the hand in a circular motion.
Pour the batter vertically from top into a baking pan lined with greaseproof paper, knock out any air bubbles, and use a flat surface. Sprinkle some dried sophora japonica flowers. Preheat the oven to 200 degrees and heat the middle layer up and down for 12 minutes.
Beat the light cream with caster sugar until it reaches 60%, then add matcha powder and beat until it reaches 90%.
The color of my matcha was very poor, plus the kitchen was very dark.
After baking, flip it upside down and immediately tear off the parchment paper, then turn it over and cover it with parchment paper to protect the moisture. When it is slightly warm, turn it over and spread the whipped matcha cream filling, leaving a little edge on the top
Roll up and refrigerate for at least an hour before slicing. The mold is 25*35