Super thick matcha cake roll
Cake flour 65 grams | Eggs 5 |
Fine sugar 50 grams | Corn oil 45g |
Pure milk 55 grams | Wakatake Matcha Powder 15 grams |
Appropriate amount of boiling water Appropriate amount | *stuffing: |
Light cream 200g | Fine sugar 15 grams |
Wakatake Matcha Powder Appropriate amount |
Step 1
Pour the matcha powder into a bowl, heat the water, stir to dissolve, and set aside to cool. I put 15g of matcha powder. If you don’t like it too strong, just add 5-8g.Step 2
Separate the egg yolk and egg white, and put the egg white in the refrigerator or cold storage. The freezing effect is better and it is not easy to defoam.Step 3
Mix pure milk + corn oil and mix well.Step 4
Sift in the low powder in a zigzag pattern and mix evenly.Step 5
Add egg yolk and mix well.Step 6
Add the sugar to the egg whites in three batches and beat until soft.Step 7
Add the egg whites to the egg yolk batter in three batches and mix evenly.Step 8
Pour in the matcha solution and stir evenly.Step 9
Pour the mixed batter into the baking pan and smooth it out with a spatula.Step 10
Place in the preheated oven, middle rack, upper and lower heat, bake at 150 degrees for 30 minutes.Step 11
Take out the baked cake, place it on a drying net to cool, and tear off the oilcloth on all four sides.Step 12
Cover the cake with oil paper, turn it over, tear off the oil paper, and take out the towel side.Step 13
Whip cream + appropriate amount of matcha powder + fine sugar, beat until 9 points.Step 14
Place the cake roll right side up and spread the matcha cream filling.Step 15
Roll up and refrigerate for at least half an hour before cutting.Step 16
Finished product.Step 17
Finished product.Step 18
Finished product. Cooking tips for super thick matcha cake rolls