GREEN TEA CAKE ROLL by Emiko

Ingredients :

30cm x 40cm size pan

＊flour 60g

＊green tea powder 10g

＊eggs(L size) 4pcs

＊sugar 90g

＊heavy cream 40ml

＊heavy(whipping) cream 250g

＊anko(sweet bean paste) 150g

   You can replace with sugar (2～3Tbs) or condensed milk (50～70g) instead of anko.

Directions:

1. Line a baking tray with parchment paper.

2. Preheat oven to 180°C. Separate eggs. Sift together flour and green tea powder (Matcha).

3. In a large bowl, beat egg whites without sugar until they can hold a soft peak with an electric mixer. Add 1/3 sugar and continue to beat and then add 1/3 sugar and continue. Add final 1/3 sugar and continue to beat. When the mixture becomes stiff and shiny like satin, stop mixing.

4. Add egg yolks to the mixture and continue to whip until it blended well.

5. Add flour&matcha while shifting and mix it with spatula until it becomes shiny (about 70 times).

6. Warm up heavy cream in a microwave (about 40°C).

7. Add the cream into the mixture and mix it with spatula until it blended well.

8. Pour batter into the baking tray and bake for about 10-12 minutes.

9. Invert onto a wire rack to cool and then, cover with plastic film or parchment paper to avoid dryness. 

10. In a large bowl, beat cream until it begins to thicken. Add anko and beat until stiff peaks form.

11. Spread the filling over cake to within 2cm of edges. Roll it up carefully. Place seam side down on a serving platter.  Refrigerate until serving.