Matcha 'Strawberry Foam' Roll

This one's for all you matcha lovers out there!

30 minutes prep

1 hour cook

Serves 8-10

Chris Cahill

Ingredients

110gCake Flour

2 TbspMatcha Powder

1/2 TspBaking Powder

6Large Eggs

1/2 TspCream of Tartar

!50gSugar

50gMilk

50gOil

1 Tsp Vanilla Extract

1 PacketStrawberry Angel Delight

300gDouble Cream

Strawberry Conserve or Jam

A soft Matcha genoise sponge sheet filled with 'strawberry cold foam' inspired whipped cream and fresh strawberry conserve.

Method

Preheat oven to 350°F. Line a baking tray with parchment paper.

In a small bowl, stir together flour, matcha powder and baking powder.

Separate the egg whites and egg yolks,

To the egg whites, add cream of tartar and beat until foamy. Add 100g of sugar slowly while mixing. After all the sugar has been added, continue beating until the meringue becomes stiff peaks.

Add the remaining 50g of sugar to the egg yolks. Add the milk, oil, and vanilla extract and mix until combined. Sift in the flour mixture and mix on low speed until the flour has just combined.

Add about ⅓ of the egg white meringue into the egg yolk mixture and fold together. Add the rest of the meringue and fold together until no streaks remain. Be sure to scrape the bottom and sides of the bowl and try not to overmix.

Pour the batter into your lined baking tray and smooth out towards the edges.

Bake for 12-15 minutes.

Once cooled and released from the tray and is still warm, roll the the cake up with parchment paper on both sides, starting from a short end. Let the cake cool completely in this rolled-up log shape.

In a bowl add double cream and the entire packet of strawberry angel delight and whisk until thick and silky.

Unroll your cooled cake sheet. Use an offset spatula to spread the strawberry cream into a thick, even layer. Leave the last 2" at the end of the cake sheet empty.

Roll the cake up in the same way as before. If any cream is squeezed out from the bottom, remove with a spatula for a clean finish.

Chill the matcha roll for an hour or two to chill, then slice and serve.

Decorate with some fresh cream and strawberries. (Optional)