Recipe
Yolk Batter
- 5 egg yolks
- 55g milk
- 50g corn oil
- 60g low protein flour (cake flour)
Matcha Paste
- 5g matcha powder
- 20g hot water
Meringue
- 5 egg whites
- 50g sugar
- 5g lemon juice
Method
- Mix milk and oil together until combined.
- Sift in the flour and mix into a paste.
- Add the yolks and mix well.
- Beat egg whites and lemon juice at high speed.
- Add 1/3 of the sugar when large bubbles appear.
- Continue beating and add another 1/3 of the sugar when the meringue forms finer bubbles.
- Add the final 1/3 of the sugar when the meringue starts to show lines while beating.
- Beat the meringue to medium peaks.
- Fold 1/3 of the meringue into the yolk batter.
- Pour the yolk batter back into the remaining meringue and fold gently until well combined.
- Weigh 180g of the batter in a separate bowl. Scoop out a few tablespoons and mix with the matcha paste, then pour back and mix into the matcha batter.
- Keep the matcha batter in a piping bag.
- Pour the plain batter onto a 28x28cm pan.
- Pipe the matcha batter on top.
- Use your finger or a spoon to draw lines in the cake batter, making sure your finger touches the bottom of the pan without breaking the surface.
- Once done drawing in one direction, turn the pan 90 degrees and repeat.
- Bake at 150°C for 30 minutes or until tanned.
- Place on a cooling rack with the tanned skin facing up.
- When slightly cooled but still warm, flip over and peel off the paper.
- Ensure the cake lines are parallel to your body before rolling up the cake.