Matcha Roll

Ingredients:

• 45 g oil
• 9 g matcha powder
• 0.75 dl milk
• 5 eggs
• 1 dl all-purpose flour
• 0.75 dl sugar

Preparing the Base:

1. Separate the egg whites and place them in the fridge for a moment.
2. Warm the oil to hand temperature and mix in the matcha powder.
3. Also warm the milk to hand temperature and add it to the matcha-oil mixture.
4. Add the egg yolks and mix until the batter is smooth.
5. In another bowl, whisk the egg whites and gradually add the sugar in two portions. Continue whisking until you have a thick, smooth foam.
6. Add one-third of the foam to the matcha mixture and mix well. Gently fold in the remaining foam until the batter is smooth.
7. Pour the batter into a pan or tray approximately 28 cm x 28 cm in size.
8. Bake at 155 °C on the middle rack of the oven for about 30 minutes.

Filling:

• Whip 2.5 dl of cream and sweeten with sugar to taste.
• Optionally, add a small amount of matcha powder to the filling.

Assembly:

1. Turn the cooled cake base onto a piece of parchment paper.
2. Spread the cream filling evenly over the base and carefully roll it up.
3. Decorate, for example, with whipped cream and a dusting of matcha powder.

Tip:

The base will have the perfect thickness if you use the specified pan size. You can also adapt the recipe by adding your own decorations or including berries in the filling.