Matcha roulade

Ingredients for 1 servings:

• 120 g flour
• 5 g baking powder
• 10 g matcha powder (approx. 2 heaped tbsp)
• 1 pinch of sea salt
• 5 eggs, separated
• 110 g sugar
• 45 ml milk
• 250 ml cream
• 2 tbsp powdered sugar
• 1 pack of cream stiffener
• possibly powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 3 minutes

delicious roulade from Japan

Preheat oven to 200°C (top/bottom heat). Line a baking sheet with baking paper. Sift flour, baking powder, matcha powder, and salt into a bowl. Beat egg whites until stiff peaks form. In a large mixing bowl, beat the egg yolks, sugar, and milk until creamy and light yellow. Combine the dry ingredients with the egg yolk mixture. Carefully fold in the stiff peaks. Spread the batter on the prepared baking sheet. Place in the hot oven and bake for about 7-8 minutes (test with a toothpick). Turn the cake out onto a clean kitchen towel and carefully remove the baking paper. Using the kitchen towel, loosely roll up the cake. Allow the roll to cool. Meanwhile, whip the cream filling with the powdered sugar and cream stabilizer. Variations: Either stir in 2 teaspoons of matcha powder while whipping the cream, or fold in finely chopped strawberry pieces to the whipped cream. Grated lime zest also works very well. Once the cake roll has cooled, carefully unroll it again and spread the filling evenly. Roll it up loosely again and dust with powdered sugar, if desired.