Matcha cake roll, a delightful blend of earthy matcha and soft sponge, is a favorite for tea lovers and dessert enthusiasts. Here’s a step-by-step guide to creating this treat at home.
Ingredients:
- 5 eggs (separated)
- 60g sugar (divided)
- 60g cake flour
- 15g matcha powder
- 1 tsp vanilla extract
- 200ml heavy cream (whipped)
Steps:
1. Prepare the batter: Whisk egg yolks with 30g sugar until thick and pale. Gently fold in sifted cake flour and matcha powder. In a separate bowl, beat egg whites with the remaining 30g sugar until stiff peaks form. Gradually fold the whites into the yolk mixture.
2. Bake: Pour the batter into a lined 15x10-inch baking sheet. Bake at 350°F (175°C) for 12-15 minutes until a toothpick comes out clean.
3. Assemble: Immediately invert the cake onto a towel dusted with powdered sugar. Peel off the parchment and spread whipped cream evenly. Roll tightly from the short end, using the towel to help.
4. Chill and serve: Wrap the roll in plastic wrap and refrigerate for at least 1 hour. Slice and dust with extra matcha before serving.
Enjoy this vibrant, flavorful cake roll with a cup of green tea for the perfect afternoon indulgence!
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