Matcha Roll Cake
INGREDIENTS
Cake
3 egg yoks
50g sugar
2 Tbs vegable oil
2 Tbs Milk
60 g Flour
1 Tbs Matcha powder (6g)
1/3 tsp Baking Powder (3g)
Merengue
3 egg whites
30 g Sugar
Cream
200ml heavy Cream
2tsp Matcha (4.3g)
6tsp Powder sugar (20 g)
PREPARATION
Preheat the oven to 170C/338F
Let's separate the egg white from the yolk. In a medium bowl, mix the sugar with the yolk either by hand mixer or whisk. Mix it until it bubbles and becomes whitish.
Add vegetable oil and milk to the yolk. Mix together.
Sift the flour, baking powder and matcha powder. Fold with a rubber spatula. Set aside.
In a separate large bowl, mix the egg whites with a hand mixer or by hand. Once it bubbles, add 1/3 of the sugar for the merengue. When it becomes white, add the rest of the sugar slowly as you continue to mix. Mix until you have soft peeks. If you remove the whisk from the mixer and turn the bowl upside down, the egg whites should remain and not droop or run off.
Mix the merengue with the batter in 3 equal portions. Fold it into itself to incorporate it with the egg yolk.
Line a baking tray with parchment paper. Pour in the batter. Flatten the surface evenly, using a bench scraper or the back of a knife.
Bake in the oven for 20 minutes.
Remove from the oven and let it rest for 5 min. Then transfer it to a wire rack. Allow it to settle to handling temperature.
Let's make the matcha cream. Put the heavy cream in a vessel. Sift the powder sugar and matcha into the heavy cream. Mix it with a hand mixer at medium to high power until the cream looks pillowy and there are distinct trails left by the whisk in the whipped cream.
Peel the parchment paper off from the edges of the cakes. Start spreading the cream to 3 cm (or about 1 inch) away from the side closer to you. Stop when you are 5 cm (or 1 and half inches) away from the far side.
Make a small fold at the end. Then roll the cake over just about overlapping itself once.
Cut into thick but eating size. Then sprinkle powder sugar.