-
1
Line the baking tray with parchment paper.
-
2
Separate the egg yolks and egg whites and place them in different bowls.
-
3
Sift the flour and matcha together.
-
4
While beating the egg whites, add sugar in several batches.
-
5
The meringue should form peeks (but should not be too firm).
-
6
Preheat the oven to 170C.
-
7
Add all the sugar to the egg yolks, and beat with an electric mixer until the mixture becomes whitish yellow.
-
8
Add milk to the bowl from Step 3, and mix well with an electric mixer on low speed.
-
9
Add the oil and again mix well.
-
10
Sift in the flour and matcha and whip some more.
-
11
Using a spatula, add 1/3 of the meringue to the bowl from step 4 and mix.
-
12
With a cutting motion, fold in half of the remaining meringue using the spatula.
-
13
Add the remaining meringue to the bowl from step 5.
-
14
Mix by lifting from the bottom of the bowl and folding in.
-
15
The mixture should be fluffy and smooth.
-
16
Pour the batter into the baking tray from a high place and gently shake the tray to flatten the surface.
-
17
Tap the tray lightly a few times to eliminate any air bubbles.
-
18
Bake for about 20 minutes in the 170C preheated oven.
-
19
Place a sheet of parchment paper on the cooling rack.
-
20
Flip the baked cake upside down onto the sheet of parchment paper.
-
21
Gently remove the parchment paper that was set in the baking tray, cover the cake with parchment paper.
-
22
Set aside until completely cooled.
-
23
Make the cream.
-
24
Finely chop the white chocolate and place it in a microwave safe bowl.
-
25
Warm chocolate in the microwave or in a double boiler and mix well until completely melted.
-
26
Whip the heavy cream until firm peaks form.
-
27
Add the white chocolate and whip more.
-
28
The cream will thicken when chilled in the fridge.
-
29
The cream is ready.
-
30
After the sponge cake is completely cooled, spread the cream.
-
31
Leave 1 cm from the edges free, and spread the cream thicker on the near-side to make it easier to roll up.
-
32
Slowly roll up the cake with the parchment paper intact, working forward away from your body.
-
33
Wrap it up with the parchment paper and chill in the fridge until the cream has settled and it's done.
-
34
I had candied chestnuts on hand, so I added them to the cream and decorated them on the top as well.
-
35
This was the previous profile photo for this recipe.
-
36
I used a larger baking sheet.
-
37
The cake came out flatter.
-
38
But I prefer thicker cakes.
