Matcha Marble Cake Roll

Matcha Marble Cake Roll

 

Ingredients:

Plain batter

20g vegetable oil

25g milk

25g cake flour

2 egg yolks

 

Matcha flavor batter

20g vegetable oil

5g matcha powder

25g milk

25g cake flour

2 egg yolks

 

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

 

Whipped egg white

4 egg white (4 eggs)

4g lemon juice

4g vanilla extract

50g granulated sugar

 

Whipped Cream

150g heavy cream

25g granulated sugar

 

Steps:

  1. Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well 20g vegetable oil and 25g milk, sift in 25g cake flour and mix well. Add in 2 egg yolks, mix well and set aside.
  3. In another bowl, mix well 20g vegetable oil and 25g milk, sift in 25g cake flour and 5g matcha powder and mix well. Add in 2 egg yolks, mix well and set aside.
  4. Take the egg white bowl out of the fridge. Add in granulated sugar, lemon juice and vanilla extract. Use a hand mixer to beat until it forms soft peaks. Divide the whipped egg white into two roughly equal portions. One for the plain batter and another for the matcha flavor batter. Gently fold in the whipped egg white until just combined. Pour into two piping bags.
  5. Preheat the oven to 311(155). Line the baking pan (28*28*2.6cm) with baking mat or parchment paper. Pipe two kinds of batter onto the baking mat one by one. The final pattern looks like a checkerboard. Use your finger casually go through the batter to draw the pattern like the marble. Send into the oven to bake for 30 minutes.
  6. Take the cake out of the oven right away. Release the sides of the cake when it is cool to touch using an icing spatula. Quickly turn the cake pan upside down on the parchment paper, remove the cake pan and peel off the baking mat. Set aside.
  7. In a clean bowl, put together heavy cream and sugar, and use a hand mixer to beat until it forms stiff peaks.
  8. Spread the whipped cream onto the upside of the cake. Roll it up, slice and serve. Or you can keep the cake roll cool in the fridge for 30 minutes, which will help the cake roll keep its shape. 
Back to blog

Baking Tools

1 of 24