Raspberry Matcha Cake Roll | ❤️

❤️ Chao healing raspberry matcha cake roll. The rich matcha, coupled with the sweet and sour red raspberries, is a small and fresh style, and I love it!

Ingredients

1.Cakebody

Eggs 4

Cakeflour 70 g

Cornoil 55 g

Milk 70 g

Castersugar 45 g

Lemonjuice 2 g

Matchapowder 10 g

2.Fillingandgarnish

Whippingcream ~200 g

Matchapowder 2 g

Castersugar 20 g

Raspberry ~inmoderation

Cooking Instructions

Prepare the required ingredients.
Pour the milk and corn oil into a bowl and stir until emulsified.
Sift in cake flour and matcha powder and mix well.
Add the egg yolks.
Mix into a delicate matcha egg yolk paste and set aside.
Add lemon juice to the egg whites, add caster sugar in three portions, and beat with an electric whisk until wet hook state.
Mix one-third of the meringue into the egg yolk paste.
Pour back into the protein bowl.
Mix and mix well and pour into a 28x28 baking dish lined with a mat.
Bake in a preheated oven at 130 degrees for 35 minutes.
Remove from the oven and remove the baking sheet.
Buckle upside down on the oiled paper, tear off the bottom mat to dissipate heat and set aside.
Whip the whipped cream with caster sugar until firm.
Take 25 grams of whipped cream and put it in a piping bag, then take 25 grams of cream and add matcha powder, mix well, and put it in a piping bag with a piping nozzle.
Spread the remaining cream on top of the cake slices.
Roll up with the help of a rolling pin.
Refrigerate for 1 hour and cut into six pieces.
Cut side up, garnish with raspberries and cream.
finished product