Another dessert recipe that is always popular every time I post a recipe is the green tea roll cake. It goes very well with the sweet and smooth taste of strawberry whipped cream and the slightly sour freshness of fresh strawberries. This recipe is very easy to make.
Key Ingredients (for 1 roll)
Part 1
Egg yolks 3 eggs
Sugar 10 g
Vegetable oil 20 ml
Milk 40 ml
Cake flour 52 g
MATCHAZUKI medium grade matcha powder 8 tsp
Egg white 3 eggs
Sugar 50 g
Part 2
Melted White Chocolate 40 g
Sweetened condensed milk 15 g
Whipping Cream 180 g
Strawberry Sauce 70 g
Strawberries 10 no
MATCHAZUKI medium grade matcha powder for sprinkling 2 tsp
Procedure
1. Put egg yolks and sugar in a bowl, mix well. Add vegetable oil, fresh milk and mix well again.
2. Sift cake flour, medium grade MATCHAZUKI powder, mix until well blended, then set aside.
3. Place egg whites in another bowl, add sugar, and beat the egg white mixture until fluffy and meringue-like.
4. Gradually add the egg white mixture into the egg yolk mixture, half at a time, and mix well.
5. Pour into prepared mold and bake at 190 degrees Celsius for 12-14 minutes.
6. Melt white chocolate in a bowl. Add condensed milk and mix well. Add whipping cream and mix all ingredients again.
7. Then place the white chocolate mixture on a bowl of ice and beat until all the ingredients are combined into a creamy texture.
8. Add the prepared strawberry sauce and beat again.
9. Place the cake roll sheet on the parchment paper and spread the strawberry cream over the entire sheet. Spread some of the cream together to form a mountain in the middle of the cake roll sheet. Place the fresh strawberries on top and spread the cream over the strawberries. Then start rolling the roll by touching the ends of the parchment paper together. Use a rolling pin to help pull the roll to keep it tight. Then put it in the refrigerator to set.
10. Cut the roll cake into pieces, sprinkle with medium grade MATCHAZUKI matcha powder, decorate as desired, and serve.
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