Matcha (Houjicha) Roll

Matcha Roll with plenty of cream

Size

a roll from a A4 sized cake

Ingredients

Egg Yolk

• 3pcs Egg Yolk
• 15g Sugar
• 53g Low Protein Flour
• 7g Matcha/ Houjicha Powder

Egg White

• 3pcs Egg White
• 40g Sugar

Cream

• 250ml Whipping cream
• 5g Matcha/ Houjicha Powder
• 15g Sugar

Steps

Egg Yolk

1. Mix egg yolk and sugar
2. Sift flour and matcha/ houjicha powder into the batter
3. Add some milk if the batter is too thick

Egg White

1. Add sugar to the egg white
2. Beat egg white to form dry peak
3. Bake in 170C for 8 mins

Cream

1. Mix matcha/ houjicha powder with small amount of cream first
2. Add all remaining cream and sugar
3. Beat until firm
4. Cut some lines (do not separate) on the cake for easier rolling
5. Roll the cake with cream inside
6. Put in fridge for one night

Images