• Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 1

    1

    4 eggs, separate the egg whites and egg yolks for later use, freeze the egg whites for 15 minutes for later use.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 2

    2

    To make matcha batter, mix 30 grams of milk and 20 grams of corn oil until evenly emulsified.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 3

    3

    Add 10 grams of low-gluten flour, 6 grams of matcha powder, and 2 egg yolks in sequence, and stir until the batter is even and silky.

  • Matcha marbled cake roll, slightly bitter and sweet, setting off each other, is memorable. Steps: 4

    4

    Make original batter, 30 grams of milk and 20 grams of corn oil, stir until evenly emulsified. Then add 30 grams of low-gluten flour and 2 egg yolks in sequence, and stir until the batter is even and silky.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 5

    5

    Beat 4 egg whites and 5 grams of lemon juice into large fish-eye bubbles. Note: Freeze the egg whites for 15 minutes in advance to make them more stable.

  • Matcha marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 6

    6

    Add 45 grams of white sugar in 3 batches at the coarse, medium and fine stages, and beat until elastic.

  • Matcha marbled cake roll, slightly bitter and sweet, making it memorable. Steps: 7

    7

    For the original batter and matcha batter, first take 1/4 of the protein paste and add it separately.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 8

    8

    Stir until the color is even.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 9

    9

    Take 1/4 of each protein paste and add it to the two batters respectively.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 10

    10

    Stir until the color is even.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 11

    11

    Install a decorating bag and set aside.

  • Matcha marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 12

    12

    Line a baking sheet with oil paper or oilcloth, and squeeze the original batter and matcha batter spaced apart from each other.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 13

    13

    Use chopsticks to draw out marble patterns and shake twice to remove large bubbles.

  • Matcha marble cake roll, slightly bitter and sweet, setting off each other, is memorable. Steps: 14

    14

    Preheat the oven to 160°C in advance and bake for about 25 minutes. Note: Oven temperatures vary and can be fine-tuned a few degrees.

  • Matcha marbled cake roll, slightly bitter and sweet, making it memorable. Steps: 15

    15

    After baking, remove from the mold and place on a cooling rack to cool down for a while.

  • Matcha marbled cake roll, slightly bitter and sweet, making it memorable. Steps: 16

    16

    Cover with a piece of parchment paper, turn over and remove the parchment paper, flip over and let cool completely.

  • Matcha marbled cake roll, slightly bitter and sweet, making it memorable. Steps: 17

    17

    When the cake base is completely cool, cut a knife at a 45° angle at the closing edge to make it rounder.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 18

    18

    Beat 150 grams of whipping cream and 15 grams of fine sugar until stiff.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 19

    19

    First spread a layer of light cream evenly, and then pile the cream into strips at the beginning of rolling.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 20

    20

    Hold the edge against the end, roll the oil paper around a rolling pin, slowly roll it up, press it forward and roll it into a round shape.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 21

    21

    Use a scraper to tighten it into a cylindrical shape.

  • Matcha marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 22

    22

    Put it in the refrigerator for 2 hours.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 23

    23

    It is easier to cut beautifully after it is shaped.

  • Matcha marbled cake roll, slightly bitter and sweet, making it memorable. Steps: 24

    24

    Matcha marbled cake roll, completed O(∩_∩)O

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 25

    25

    The appearance is like marble-like intertwined patterns.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 26

    26

    The interlaced textures of green and white are like a work of art.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 27

    27

    The slight bitterness of the matcha and the sweetness of the cake complement each other, making it endlessly memorable.

  • Matcha Marble Patterned cake roll, slightly bitter and sweet, making it memorable. Steps: 28

    28

    Soft and delicate, with a mellow taste that melts in your mouth, as if you are in a tea garden, enjoying the fresh and natural smell.

Tips

1. If you choose good quality matcha powder, the color and taste of the finished product will be better.
2. Freeze the egg whites for 15 minutes in advance and add lemon juice to make them more stable.
3. Wait until the cake embryo is completely cool, then spread the cream. If there is residual heat, the cream will melt.