Ingredients:
(A)
2 egg yolks
1 tsp vanilla extract
25g vegetable oil
25g vegetable oil
30g water
35g Blue Jacket Cake Flour
2 egg whites
30g fine sugar
1 egg yolk
1 tsp vanilla extract
15g vegetable oil
20g water
15g Blue Jacket Cake Flour
8g matcha powder
30g fine sugar
1 egg yolk
1 tsp vanilla extract
15g vegetable oil
20g water
15g Blue Jacket Cake Flour
1 egg white
15g fine sugar
Method:
Method:
1.
In a medium mixing bowl, whisk together the egg yolks, vegetable oil
& water until combined. Sift in flour & mix until smooth & well
combined.
2. In another mixing bowl, beat eggs whites until foamy. Add sugar slowly & continue beating until egg whites are firm peaked. Fold the meringue into the yolk batter. Repeat the same steps for the matcha batter.
2. In another mixing bowl, beat eggs whites until foamy. Add sugar slowly & continue beating until egg whites are firm peaked. Fold the meringue into the yolk batter. Repeat the same steps for the matcha batter.
3. Pour the original batter onto prepared
lined tray & smooth the surface. Pour the matcha batter on top gently &
smooth the surface.
4. Using index finger, draw vertical lines from left to right at one side. Repeat drawing from
top to bottom. Tap the pan lightly on work top to remove excess air
bubbles.
5. Bake in a preheated oven @ 180 deg C for
16mins.
6. Spread fillings onto cooled cake &
rolled up.
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