Green tea cake roll
By GerdaWalsh
This cake is for colleagues. I don't know if it's because I put too much matcha powder in it, or if the matcha powder I bought is not good. The color is not as good as expected and dark, but it tastes good. The taste of green tea is very strong, so the cake was robbed all at once.
Recipe Recommendations
- egg yolk of 4
- sugar 1 tablespoon
- corn oil 1/4 cup
- milk 1/4 cup
- low-gluten flour 1/2 cup
- matcha powder 2 tablespoons
- whipped cream 1/2 cup
- protein of 4
- vinegar few drops
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Green tea cake roll
1
Mix flour with matcha powder well and sieve twice.
2
Add the egg yolks in the oil, milk, and sugar and stir until the oil and water are mixed.
3
Sieve in the flour and mix until free of particles.
4
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
5
Add 1/3 protein paste and egg yolk paste and mix well.
6
Pour into the remaining 2/3 of the protein paste and stir well.
7
Pour into the baking sheet covered with oil paper, smooth it out, and shake it lightly a few times to create large bubbles. (My baking sheet is 37cm*28cm.)
8
Put it into a preheated 350F/180C oven and bake for 20 minutes, take out the upside down and place it on the baking net, tear off the oil paper while it is hot, and let cool. (Cover the oil paper back on the cake to prevent the cake from becoming too dry.)
9
When baking the cake, stir the whipped cream with sugar, and place it in the refrigerator for later use.
10
Buckle the cake back on the greased wrapper, spread with whipped cream, and sprinkle with the diced kiwi.
11
Roll up the cake, seal both sides, refrigerate in the refrigerator for 15-20 minutes to shape, and then slice and serve.
12
Although the color is not good, it tastes good.