Matcha roll cake with jasmine tea cream

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Step 1

① First, make the jasmine cream. Heat 50g of cream to a slight simmer with 5g of jasmine tea bag. Let it sit for five minutes. Cool it over ice water, add the rest of the cream (cold) and then chill overnight.

Step 2

② Prepare the matcha cake roll. Freeze the egg whites for ten minutes.

Step 3

③ Mix the warm corn oil and matcha powder evenly, then mix in the warm milk. Once fully emulsified, add the cake flour and mix well, followed by the egg yolks, mixing until it becomes a flowing ribbon-like consistency.

Step 4

④ Remove the egg whites and whip them with sugar to soft peaks. Combine with the egg yolk mixture, fold evenly, and pour into the baking pan to bake. 155℃/311℉ 30 minutes. Let it cool after taking it out of the oven.

Step 5

⑤ Take out the chilled jasmine cream and remove the tea bag, leaving about 150g. Add sugar, then whip.

Step 6

⑥ Spread the cream evenly on the cake and roll it up. Chill for two hours.

Step 7

⑦ Take out the chilled cake roll, dust it with matcha powder and serve

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