Matcha Cake Roll Recipe

Likes to eat MatchaEggs Rice cake Rolls, can actually make matcha Rice cake rolls at home because the process of making matcha rice cake rolls is very simple,

Matcha rice cake roll Ingredients introduction Low-gluten flour

(60 grams) Matcha powder (15 grams)Corn oil(40 grams)Strawberry jam ( ) Method of making matcha rice cake roll:Prepare all the ingredients Separate the egg yolks and whites into two water- and oil-free bowls

Add milk to the egg yolks, corn oil,

White sugar

and stir until well combined Sift in a mixture of low-gluten flour and matcha powder, stirring until evenly mixed. Do this in two stages: add half, mix, then add the other half once it's smooth.Fold the matcha batter Add white vinegar to the egg whites,

and whisk to form stiff peaks.Whisk in sugar in three parts until soft peaks are formed (whip until a large curve is visible when lifted). This is called meringue.Pour one-third of the meringue into the matcha batter and mix thoroughly. Then pour this mixture back into the remaining meringue, mixing until well combined.

Mix wellLine a baking sheet with parchment paper and pour in the batter, spreading it out evenly. Shake to remove air bubbles.

Preheat the oven to 120 degrees Celsius for top heat and 150 degrees Celsius for bottom heat. Place on the middle rack and bake for 15-20 minutes.

Once done, place a cooling rack over the cake.Invert the cake onto this rack. Remove the parchment paper gently.

While still warm, transfer to a new piece of baking paper and spread with strawberry jam.

Use a rolling pin to slowly roll up, then refrigerate for an hour before slicing. Cut into portions and enjoy.

Gently fold one-third of the meringue into the matcha batter, mixing evenly.

Mix well and then pour the remaining meringue into the batter, folding until combined.

The mixed cake batter.

Line a baking tray with parchment paper, pour the batter in, level the surface, and tap to remove air bubbles.

Place it in a preheated oven at upper temperature 120°C, lower temperature 150°C, for 15-20 minutes on middle rack.

Remove from the oven once done and place a cooling rack over the cake.

Flip the cake upside down onto the cooling rack.

Carefully peel off the parchment paper.

Place the warm cake on new parchment paper and spread strawberry jam

Roll up slowly with a rolling pin, then refrigerate for an hour before slicing.

Remove from the refrigerator and cut into slices, display finished product.