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Tried and tested with Bosch 4D Hot Air Steam Oven
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Ingredients
Match cake
- Egg white 45g
- Sugar 30g
- Egg yolk 30g
- Sugar 15g
- Cake flour 40g
- Matcha powder 2 tsp
- Vegetable oil 20g
- Milk 20g
Two tone cream
- Cream cheese 60g
- Whipping cream 150g
- Sugar 30g
- Match powder 1 tbsp
Matcha syrup
- Syrup 15cc
- Matcha liqueur 5cc
Workflow:
Making cream
1. Put cream cheese and sugar in a bowl, then whisk until the mixture turns smooth.
2. Add whipping cream into a bowl at three times, and whisk until a stiff peak forms.
3. Divide the cream into 2 portions. Add matcha powder into one of the cream and mix well.
Match cake
1. Place the egg yolk in a bowl. Add sugar and whisk until the mixture turns slightly white.
2. And milk and vegetable oil and stir well.
3. Add sifted cake flour and matcha powder, then fold with spatula until evenly. Then set aside.
4. Add egg white into another bowl, then whisk until bubbles start to form.
5. Add 1/2 amount of sugar, and whisk until until peak forms. Add another half of sugar and whip until stiff peak forms.
6. Add whisked egg white into the batter of step for three times, and fold evenly everytime.
7. Pour the mixed batter into the 18×21cm paper mold, use scraper to spread the batter from the center to 4 corners.
8. Gently tap the tray on countertop to remove the air bubbles and bake with 4D HotAir at 180℃ for 12-15 mins.
9. Turn over the matcha cake. Remove baking sheet and replace with a new one. Turn over again.
10. Cut one side of the matcha cake end off for 1cm diagonally.
11. Brush the matcha syrup onto the cake.
12. Spread the original cream at bottom then put the match cream on top but leave the ending edge 1cm.
13. Roll the cake from the front. Chill in refrigerator for 10 mins.
14. Take out the roll cake and cut both ends off.
Setting procedure:
4D HotAir 180˚C
Cooking time: 12-15 mins
