Hojicha Roll Cake

Hojicha Roll Cake

Ingredients:

(A)
43g egg yolks
23g vegetable oil
23g milk
33g Blue Jacket Plain Flour 

10g hojicha powder

(B)
85 egg whites
43g fine sugar

Filling
fresh whipped cream
kuromame (sweet black soybeans)

Method:
1.  In a large mixing bowl, whisk together the egg yolks, sugar, vegetable oil & milk until combined. Sift in flour & mix until smooth & well combined.  

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff. 

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter. 

7. Pour batter onto prepared 9" tray. Bake in a preheated oven @ 180C for 12mins.