Two-tone matcha roll cake
Difficulty
Easy
Total time
15 min
Ingredients
Match cake
45 g Egg white
30 g Sugar
30 g Egg yolk
15 g Sugar
40 g Cake flour
2 tsp Matcha powder
20 g Vegetable oil
20 g Milk
Two tone cream
60 g Cream cheese
150 g Whipping cream
30 g Sugar
1 tbsp Match powder
Matcha syrup
15 cc Syrup
5 cc Matcha liqueur
Instructions
Making cream
- Put cream cheese and sugar in a bowl, then whisk until the mixture turns smooth.
- Add whipping cream into a bowl at three times, and whisk until a stiff peak forms.
- Divide the cream into 2 portions. Add matcha powder into one of the cream and mix well.
Match cake
- Place the egg yolk in a bowl. Add sugar and whisk until the mixture turns slightly white.
- And milk and vegetable oil and stir well.
- Add sifted cake flour and matcha powder, then fold with spatula until evenly. Then set aside.
- Add egg white into another bowl, then whisk until bubbles start to form.
- Add 1/2 amount of sugar, and whisk until until peak forms. Add another half of sugar and whip until stiff peak forms.
- Add whisked egg white into the batter of step for three times, and fold evenly everytime.
- Pour the mixed batter into the 18×21cm paper mold, use scraper to spread the batter from the center to 4 corners.
- Gently tap the tray on countertop to remove the air bubbles and bake with Bosch Built-In 4D Hot Air Steam Ovens & Steamers 4D HotAir at 180℃ for 12-15 mins.
- Turn over the matcha cake. Remove baking sheet and replace with a new one. Turn over again.
- Cut one side of the matcha cake end off for 1cm diagonally.
- Brush the matcha syrup onto the cake.
- Spread the original cream at bottom then put the match cream on top but leave the ending edge 1cm.
- Roll the cake from the front. Chill in refrigerator for 10 mins.
- Take out the roll cake and cut both ends off.
Setting procedure:
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