To make the egg yolk batter, in a measuring cup, whisk yolks of the
Vegetable Oil (2 1/2 Tbsp)
Vanilla Extract (1 tsp)
Milk (2 1/2 Tbsp)
till thick and volumized. Next, fold in
All-Purpose Flour (1/3 cup)
Corn Starch (1 Tbsp)
. Set aside
To make the matcha paste, stir in
Matcha Powder (1/2 Tbsp)
Water (2 Tbsp)
until smooth. I like to add some
Green Food Coloring (to taste)
to enhance the color but it's optional. Set aside.
To make the merginue, in another clean bowl, whisk egg whites and
Distilled White Vinegar (1 tsp)
on high speed until frothy. Then gradually add in
Caster Sugar (1/2 cup)
while whisking until stiff peaks.
Once it reaches stiff peaks, whisk in a dollop of meringue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on. Once it is well combined, transfer to a piping bag and set aside.
At this point of time, preheat your oven to 340 degrees F (170 degrees C).
Transfer your white batter into a 9.5-inch square pan that has been greased and lined with parchment paper. Then pipe your matcha batter accordingly.
Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degrees and make another set of vertical lines across the batter again.
Bake it in the oven for 14 to 15 minutes.
Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up. Let it cool completely while you whip your cream cheese frosting.
To make the cream cheese frosting, whip
Full-Fat Cream Cheese (1/4 cup)
Salted Butter (2 Tbsp)
until combined. Then stir in
Powdered Confectioners Sugar (3/4 cup)
Corn Starch (1 tsp)
Once it has been well combined. Drizzle in
Whipping Cream (1/2 cup)
and whip it up till the mixture is fluffy. Whisk the
Gelatin Powder (1/2 tsp)
Water (2 Tbsp)
and microwave for 20 seconds, and put it in the fridge to let it set before using it.
Once your cream has been chilled for a few hours, gently unroll your cake and spread across it. Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight. Cut the roll accordingly and serve chilled.