Matcha marble cake roll, the slight bitterness and sweetness complement each other, leaving a lingering aftertaste.

4 eggs, separate the egg whites and yolks and set aside, chill the egg whites in the freezer for 15 minutes and set aside.

Make matcha batter: 30g milk and 20g corn oil, mix until emulsified and uniform.

Add 10 grams of cake flour, 6 grams of matcha powder, and 2 egg yolks in order, and mix until the batter is uniform and smooth.

Make the original batter again: 30g of milk and 20g of corn oil, stir until emulsified and uniform. Then successively add 30g of low-gluten flour and 2 egg yolks, stirring until the batter is uniform and smooth.

4 egg whites, 5 grams of lemon juice, whisk until large 'fish eye' bubbles form. Note: Freezing the egg whites for 15 minutes in advance will make them more stable when whipped.

45 grams of white sugar, added in three parts during coarse foam, medium foam, and fine foam, whipped until it reaches a flexible large hook stage.

Take 1/4 of the egg white mixture for the original batter and the matcha batter, and add them separately.

Mix until the color is uniform.

Take 1/4 of the meringue each and add it to the two batters respectively.

Mix until the color is uniform.

Frame the flower bag for later use.

Line the baking tray with parchment paper or an oil cloth, and squeeze in the plain batter and matcha batter alternately, keeping them separate from each other.

Use chopsticks to create marble patterns, and tap twice to remove large air bubbles.

Preheat the oven to 160℃ in advance, and bake for about 25 minutes. Note: Oven temperatures may vary, so you can adjust a few degrees as needed.

Remove from the mold after baking, and place on a cooling rack to lower the temperature for a while.

Cover with a sheet of oiled paper, turn it over and remove the oiled paper, then turn it over again and let it cool completely.

Wait until the cake base is completely cooled, then cut a 45° angle at the sealing edge to make it roll more smoothly.

150g of light cream and 15g of fine sugar, whipped until stiff peaks form.

First, evenly spread a layer of light cream, then at the place where you start rolling, pile the cream up into a strip shape.

Close the end and press it down, roll a rolling pin with oiled paper, slowly roll it, pressing forward to roll it into a circle.

Use a scraper to press and tighten into a cylindrical shape.

Refrigerate in the fridge for 2 hours.

It is easier to cut nicely after setting.

Matcha marble cake roll, done O(∩_∩)O

The appearance is interwoven with marble-like patterns.

The interwoven texture of green and white is like a piece of art.

The slight bitterness of matcha complements the sweet cake, leaving an endless aftertaste.

Soft and delicate, with a rich taste that melts in your mouth, as if you are in a tea garden, enjoying the fresh and natural atmosphere.