[Recipe・Baking Pan Size 28×28cm]

Matcha Cake Roll
Corn oil···45g
Matcha powder···9g
Milk···65g
Egg yolks···80g (5 pieces)
Egg whites···150g (5 pieces)
Cake flour···55g
Sugar···60g

Jasmine Cream Filling
Jasmine cream···about 150g (200g whipping cream, 5g jasmine tea boiled and chilled)
Whipping cream···60g
Sugar···15g

[Baking Time]
155℃/311℉ 30 minutes

[How to make]
① First, make the jasmine cream. Heat the light cream to a slight boil, turn off the heat and add 5g of jasmine tea bag. Let it sit for five minutes. Cool it over ice water and then chill overnight.
② Prepare the matcha cake roll. Freeze the egg whites for ten minutes.
③ Mix the warm corn oil and matcha powder evenly, then mix in the warm milk. Once fully emulsified, add the cake flour and mix well, followed by the egg yolks, mixing until it becomes a flowing ribbonlike consistency.
④ Remove the egg whites and whip them with sugar to soft peaks. Combine with the egg yolk mixture, fold evenly, and pour into the baking pan to bake. Let it cool after taking it out of the oven.
⑤ Take out the chilled jasmine cream and remove the tea bag, leaving about 150g. Add 60g of whipping cream and sugar, then whip.
⑥ Spread the cream evenly on the cake and roll it up. Chill for two hours.
⑦ Take out the chilled cake roll, dust it with matcha powder, and it's done!

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