Green Tea Roll Cake

On the first try of making roll cake, which happened to be matcha, it turned out delicious with the fluffy cream. But I kind of messed up in rolling the cake and it cracked in some areas.

Later, I made this green tea roll cake again and applying some precautions I learned, it turned out fabulous! Watch this video to see how to make it:

MATCHA ROLL CAKE Ingredients SPONGE CAKE

120 grams self-rising cake flour

10 grams matcha powder

pinch of salt

5 eggs whites

5 egg yolks

110 grams granulated white sugar

45 milliliters milk

WHIPPED CREAM

1 cup cold heavy cream

2 tbsp. powdered sugar

OPTIONAL

1 tsp. gelatin powder

1 tbsp. water

Instructions 1. Line a 39 x 29cm baking pan with parchment paper. I made sure the parchment doesn't move everywhere by smearing butter only on the sides of the pan and making the parchment stick there.

2. Prepare a towel (lay it out on the table) and set aside.

3. Sift cake flour, matcha, and salt onto a piece of parchment paper. Set aside.

4. In a large bowl, beat the egg yolks, sugar and milk until the mixture becomes pale, thick, and falls in ribbons when lifted.

5. In another bowl, add egg whites and beat on high until stiff peaks form.

Preheat your oven at this point to 200 degrees C.

6. Sprinkle the flour mixture over the egg yolk mixture and fold with a spatula until combined.

7. Add the meringue in 3 additions and fold gently and quickly after each addition.

8. Pour the batter onto the prepared pan and smooth it out.

9. Bake at 200C for 7 minutes until a toothpick inserted into the centre comes out clean.

10. Moving fast from here, run a knife around the edges of the pan and invert the cake onto the prepared towel. Peel off the parchment.

11. While the cake is hot, roll it up loosely. Let it completely cool.

12. Meanwhile, beat heavy cream in a large cold bowl until soft peaks form. Sponge and melt gelatine and pour it in thin streams into the cream while you beat it to stiffness.

13. Now unroll the cake and spread on whipped cream, making sure to leave one inch around its perimeter empty.

14. Roll the cake back up snugly.

15. Dust the exterior with powdered sugar and slice off the ugly ends. You may want to pour chocolate ganache on it instead.

Enjoy!

Recipe adapted from Food 52 written by Betty: https://food52.com/blog/13485-why-you-should-eat-green-cake

#greentea #whippedcream #rollcake #spongecake