天使の生シフォン抹茶ロールケーキの作り方・レシピ Chiffon rollcake of Matcha｜Coris cooking

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and lighter.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

matcha powder

🥗Healthier: spirulina powder

💰Cheaper: green tea powder

Spirulina is nutrient-dense and often less expensive.

Separate the egg yolks and egg whites, and chill the egg whites in the refrigerator.

In a bowl, combine white sesame oil, honey, and milk, and mix well with a whisk until it becomes thick (mix again just before adding to the egg yolks).

Thoroughly mix the cake flour, bread flour, and matcha together.

Line a 28cm square roll cake pan with baking paper.

In a bowl, mix the egg yolks with the combined white sesame oil, honey, and milk using a whisk.

Sift the combined cake flour, bread flour, and matcha into the mixture and gently mix with a whisk until no flour remains, then continue mixing until the batter is glossy and thick.

In a separate bowl, beat the chilled egg whites with a hand mixer on high speed, gradually adding the granulated sugar in three parts until the mixture is glossy and forms stiff peaks, then lower the speed for 1 minute to refine the meringue.

Add a scoop of meringue to the batter and mix gently, then add the remaining meringue and fold gently with a rubber spatula until combined.

Pour the batter into the lined pan and smooth the top. Bake in a preheated oven at 160°C for about 20 minutes.

Once baked, drop the pan from about 3cm high to release steam, then immediately remove the cake from the pan and let it cool for 3 minutes with the edges of the baking paper slightly lifted.

After 3 minutes, cover the surface of the cake with plastic wrap and let it cool at room temperature for about 30 minutes.

To make the matcha cream, mix the matcha and sugar, then add heavy cream and whip while placing the bowl in ice water until it reaches a firm consistency.

Once the chiffon roll cake has cooled, remove the wrap, place new baking paper on top, flip it over, and peel off the old baking paper. Flip it again so the baked side is facing up.

Spread the whipped matcha cream evenly over the cake, thicker at the front and thinner towards the back, creating a slope.

Using the baking paper, fold the front of the cake over about 3-5cm and roll it up tightly, sealing the ends with cream.

The angel matcha chiffon roll cake is complete. Cut into desired sizes and dust with matcha if desired.

Cooking Techniques

Equipment Needed

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Dietary

Allergens