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1
Sift the cake flour.
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2
You can just use a fine mesh sieve you have around your house.
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3
Sift it about two times.
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4
Warm up the milk first.
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5
Add the matcha to the milk and mix well and then add vegetable oil.
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6
Use a tea strainer to strain the mixture to make it smooth.
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7
Add sugar to the eggs and whip it up.
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8
It would be easier to whip up if you place a bowl with hot water underneath the bowl with the eggs.
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9
The temperature of the hot water should be about 45C.
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10
Whip up the eggs until soft peaks form.
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11
If you don't whip it up enough, the sponge cake will not be fluffy.
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12
Add the flour to the whipped eggs and mix gently without kneading.
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13
Scoop one scoop of the mixture with the spatula and mix it with the matcha mixture.
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14
Add the mixture with matcha to the Swiss roll cake batter and mix well.
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15
If you don't add the matcha, then it would be a plain Swiss roll.
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16
Line a baking sheet with kitchen parchment paper and pour the Swiss roll batter in.
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17
Tap the cake pan 2 to 3 times to eliminate air pockets and bake in a 190C oven for 15 to 20 minutes.
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18
Take out the sponge cake from the cake pan and leave it to cool down.
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19
The rest of the process is to take off the kitchen parchment paper, spread the whipped cream and roll.
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20
Place the sponge cake on a new kitchen parchment paper and spread whipped cream on it.
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21
Roll it as you are making rolled sushi.
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22
Spread more cream on the closer part to you and roll it up.
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23
Let the end part of the roll face down.
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24
Wrap it with kitchen parchment paper and let it chill in the refrigerator.
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25
Let the cake sit in the refrigerator for more than an hour.
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26
Slice and enjoy.
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27
If you cut it too soon after rolling, the slices won't look very neat!
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28
The plain sponge is delicious with fruit rolled in it.
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29
Make sure to preheat the oven.
