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Matcha Roll Cake White Chocolate Cream Recipe

Matcha Roll Cake White Chocolate Cream Recipe
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Serving : 6
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Prepare the ingredients before making Matcha Roll Cake White Chocolate Cream in your home. Then, follow these steps below to serve Matcha Roll Cake White Chocolate Cream for your family or friends.

Ingredients: Matcha Roll Cake White Chocolate Cream

  • 70 grams Cake flour
  • 10 grams Matcha
  • 4 large size Egg
  • 50 grams Sugar (for egg yolk)
  • 40 grams Sugar (for egg white)
  • 60 ml Milk
  • 35 grams Vegetable oil
  • 170 ml Heavy cream
  • 90 grams White chocolate bar

How to Make Matcha Roll Cake White Chocolate Cream

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Matcha Roll Cake White Chocolate Cream in your home by yourself.

    Step 1
  • Line the baking tray with parchment paper. Separate the egg yolks and egg whites and place them in different bowls. Sift the flour and matcha together.
  • Step 2
  • While beating the egg whites, add sugar in several batches. The meringue should form peeks (but should not be too firm).
  • Step 3
  • Preheat the oven to 170℃. Add all the sugar to the egg yolks, and beat with an electric mixer until the mixture becomes whitish yellow.
  • Step 4
  • Add milk to the bowl from Step 3, and mix well with an electric mixer on low speed. Add the oil and again mix well. Sift in the flour and matcha and whip some more.
  • Step 5
  • Using a spatula, add 1/3 of the meringue to the bowl from step 4 and mix. With a cutting motion, fold in half of the remaining meringue using the spatula.
  • Step 6
  • Add the remaining meringue to the bowl from step 5. Mix by lifting from the bottom of the bowl and folding in. The mixture should be fluffy and smooth.
  • Step 7
  • Pour the batter into the baking tray from a high place and gently shake the tray to flatten the surface. Tap the tray lightly a few times to eliminate any air bubbles.
  • Step 8
  • Bake for about 20 minutes in the 170℃ preheated oven. Place a sheet of parchment paper on the cooling rack. Flip the baked cake upside down onto the sheet of parchment paper.
  • Step 9
  • Gently remove the parchment paper that was set in the baking tray, cover the cake with parchment paper. Set aside until completely cooled.
  • Step 10
  • Make the cream. Finely chop the white chocolate and place it in a microwave safe bowl. Warm chocolate in the microwave or in a double boiler and mix well until completely melted.
  • Step 11
  • Whip the heavy cream until firm peaks form. Add the white chocolate and whip more. The cream will thicken when chilled in the fridge. The cream is ready.
  • Step 12
  • After the sponge cake is completely cooled, spread the cream. Leave 1 cm from the edges free, and spread the cream thicker on the near-side to make it easier to roll up.
  • Step 13
  • Slowly roll up the cake with the parchment paper intact, working forward away from your body. Wrap it up with the parchment paper and chill in the fridge until the cream has settled and it's done.
  • Step 14
  • I had candied chestnuts on hand, so I added them to the cream and decorated them on the top as well.
  • Step 15
  • This was the previous profile photo for this recipe. I used a larger baking sheet. The cake came out flatter. But I prefer thicker cakes.
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