Strawberry Matcha Cream Cake Roll Recipe

Ingredients for Strawberry Matcha Cream Cake Roll: 4 eggs, 40g white sugar, 70g milk, 45g corn oil, 7g matcha powder, 60g cake flour, strawberries to taste, 10g white sugar, a few drops of lemon juice, 100g whipped cream.
Method for Strawberry Matcha Cream Cake Roll:


Step 1: Prepare all ingredients and separate egg whites and yolks.


Step 2: Pour milk, corn oil, and 10g of white sugar into a bowl, mix well until the sugar melts and the mixture is emulsified.


Step 3: Sift matcha powder and cake flour into the bowl, mix in a ‘Z’ pattern until well combined./
Step 4: Add egg yolks one by one, mixing in the same manner.


Step 5: The prepared matcha yolk mixture should be smooth and glossy, set aside.


Step 6: Add a few drops of lemon juice to the egg whites to remove the fishy smell; white vinegar can also be used.


Step 7: Add 30g of white sugar in two parts, beat with an electric mixer until thick and white.


Step 8: When the mixer is lifted, it should form a large hook, indicating wet meringue, which is the best state for making cake rolls.


Step 9: Use a spatula to take 1/3 of the meringue and place it into the previously mixed matcha yolk mixture; preheat the oven to 175 degrees.


Step 10: Fold the mixture evenly, then pour it back into the meringue bowl.


Step 11: Continue to mix the remaining meringue until well combined.


Step 12: Line a baking tray with parchment paper (or baking paper), pour the cake batter into it, and smooth the surface with a spatula.


Step 13: Place in the preheated oven, bake at 175 degrees for about 20 minutes.


Step 14: After baking, remove the tray, loosely cover with a sheet of parchment paper, invert onto a cooling rack, and peel off the parchment paper to cool for a while.


Step 15: Pour 10g of white sugar and 100g of cream into a bowl, beat until it forms a pattern; then flip the cake over, spread cream, place sliced strawberries, and then spread more cream.


Step 16: First, bend the cake slightly forward, then roll it up with the parchment paper; after rolling, twist the ends of the parchment paper in opposite directions refriger andate for half an hour.


Step 17: Remove the cake roll, it should not crack and be very intact.


Step 18: Remove the cake roll, it should not crack and be very intact.


Step 19: Pair it with a cup of coffee for a truly delicious treat.


Cooking tips for Strawberry Matcha Cream Cake Roll: 1. It is not recommended to use strong-flavored oils such as peanut oil or olive oil for making cakes, as they can affect the aroma of the cake; it is best to use colorless and odorless vegetable oils, such as corn oil or sunflower oil.


2. Whipping Egg Whites: Wet Foam State; The correctness of whipping egg whites can directly affect the success or failure of a cake roll. Due to the varying power of different beaters, the whipping time will also differ. It is sufficient to whip until a wet foam state is reached; the time can be disregarded.
/3. When making cake rolls, the baking temperature can be adjusted between 160 to 180 degrees, and the time between 18 to 30 minutes. The specific baking temperature and time should be adjusted according to the actual conditions of your home oven.


Cooking delicious dishes always involves some tricks, and each of my dishes has its own little secret. You can search for ‘cake’ to directly view my recipes!


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