Still have chestnut cream left from the last chocolate roll a few days ago. OK, give it a twist to make a green tea roll. Auh ooh, no milk. No problem, use cream as a substutite. Another auh ooh, always double the need. OK, pour less olive oil to assure the liquid content will not be over. This experiement turned out good. Soft and moist roll. Hmm, I can finish it alone. No worry, there was still more than 2/3 of the roll left at this writing time. A few hours after the make.
35g cake flour
15g green tea powder
3 egg yolks
20g olive oil
3 egg whites
40g sugar, divide into 10g & 30g
1∕2 tsp baking powder
Chestnut Cream, here for recipe, take 1/3
Beat the egg yolks with 10g sugar until sugar is dissolved
Blend in cream and veg oil and whisk until it’s foamy
Fold in sieved flour
Beat the egg whites with 30g sugar until soft peaks form
Fold the egg whites into the egg mixture in 3 batches
Pour it onto a baking tray lined with baking paper
Bake at 190°C for 12 minutes
Let cool. Peel the cake away from the baking paper
Spread the chestnut cream on the cake.
Leave edges free from the chestnut cream
Roll it up with foil or baking paper. Leave it in the fridge for an hour.
Leave to room temperature before serving.