Matcha Roll Cake

Ingredients:

Cooking oil: 45g
Matcha powder: 9g
Milk: 65ml
Egg: 5
Cake flour: 55g
Sugar: 60g

Cream Filling:
Cream: 100ml
Sugar: 15g (adjust according to personal preference)

Mix the cooking oil and milk until well emulsified.

Stir in a zigzag pattern until no dry flour remains.

Separate the egg yolks and egg whites.

Add the egg yolks to the batter and continue stirring in a zigzag pattern.

In the egg whites, add lemon juice and all the white sugar. Beat until moist foam forms and the whisk leaves a trail that forms a soft peak.

Take 1/3 of the whipped egg whites and mix it evenly with the batter. Then pour the mixture into the remaining whipped egg whites and fold gently until the color is uniform.

Preheat the oven to 310°F (155°C) and bake for 30
minutes.

Let the cake cool and prepare the cream filling.

Spread the cream on the cake surface, roll the cake, and refrigerate for 2 hours.

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