Matcha Cream Cake Roll

1. Separate the egg whites and yolks, and put the egg whites into an oil-free and waterless egg beater

2. Sift low gluten powder and matcha powder

3. Mix corn oil, milk, egg yolk, and egg yolk with white sugar in a bowl and use a manual mixer to mix evenly

4. Sift in low gluten powder and matcha powder

5. Mix evenly without any dry powder, do not stir excessively to prevent the formation of gluten

6. After using an electric egg beater to make coarse bubbles, add one-third white sugar to the egg whites

7. Continue to whisk the egg white at high speed. When a delicate foam appears, add a third of white sugar. When a clear texture appears, add the remaining third of white sugar. When the wet foam is reached, lift the egg beater, and the egg white becomes hooked

8. Take one-third of the egg white paste and mix it evenly with the matcha egg yolk paste. At this point, you can start preheating the oven at 180 degrees

9. First time mixed batter

10. Pour back into the protein paste bowl and stir evenly

11. Present a delicate and glossy cake batter

12. Pour into a baking tray pre laid with oiled paper, scrape the surface flat with a scraper, and lift the baking tray. Shake it lightly a few times to create large bubbles, without applying too much force or shaking excessively

13. Place the preheated oven in the middle layer at 180 degrees Celsius for about 18 minutes. When the time is up, immediately remove the cake from the oven and shake it lightly to release excess heat. Then quickly drag the cake slices and oil paper out of the baking tray, place them on the drying rack, and cover the surface with a clean oil paper

After 14.5 minutes, turn the cake slices over and remove the oil paper at the bottom, then float the newly torn oil paper back onto the cake slices

Before laying the cream, turn the cake slices over with the surface facing up and use a sharp knife to draw some cross grids below

16. When cooling the cake slices, use 200g of light cream and 20g of white sugar to beat the filling

17. Whip the cream at a medium speed

When the cake slices have cooled to hand temperature, you can apply whipped cream in a way that is thick on the bottom and gradually thin on the top. This way, the cream in the middle of the finished cake roll will be thick, and the outer layer of the cake roll will also stick well

Roll it up from bottom to top, wrap it in oil paper, refrigerate for at least 1 hour, and then take it out again for shaping; Cut off the irregular parts on both sides of the refrigerated cake roll

Put 20.200 grams of light cream and 20 grams of white sugar into a clean bowl, and use an electric whisk to beat at medium speed until smooth and textured

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

22. Refrigerate for at least 30 minutes before cutting into pieces for better taste and texture

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