Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a baking pan about 25 to 30 cm in size, cut a piece of parchment paper larger than the pan, cut the four corners and secure them with a stapler so that the parchment paper fits snugly inside the pan.
Watch out
The pan size will directly affect the cake thickness
if the pan is too small the cake will be too thick, otherwise if the pan is too large the cake will be too thin
Pour 75g cake flour and 5g matcha powder into a wire mesh strainer, mix and sift them into a glass bowl until thoroughly combined and fine without lumps.
Watch out
Must mix thoroughly while sifting, otherwise matcha powder lumps will cause uneven cake texture.
Wash and crack 3 eggs, carefully separate the egg whites and yolks into different containers, and put the egg whites in the refrigerator for later use.
Watch out
Egg whites must not touch any egg yolk or water during separation, otherwise they will fail to whip properly.
Whisk 3 egg yolks, add 30g sugar and mix until thick and pale yellow; pour in 40cc olive oil and mix until emulsified, then add 60cc water and mix well; finally sift in the matcha and flour mixture gradually while whisking, and mix thoroughly until smooth and elastic.
Watch out
Must add oil and emulsify first before adding water, otherwise water will cause oil separation and fail to emulsify.
Pour 3 chilled egg whites into the mixer bowl and start whipping. Once foamy, add a total of 30g sugar in 3 portions (1/3 when foamy, 1/3 when whiter, 1/3 when setting), and continue whipping at high speed until stiff peaks form.
Watch out
Egg whites must not be over-whipped into cotton-like water separation, otherwise they cannot be mixed evenly with the batter.
First take about 1/3 of the meringue and mix it roughly into the matcha yolk batter, then add another 1/3 and mix; finally pour in the remaining meringue, switch to a spatula and gently fold from the bottom of the bowl upward until the batter is a uniform pale green full of air.
Watch out
Folding must be gentle and from the bottom up
stirring vigorously in circles will deflate the meringue and prevent the cake from rising
Pour the matcha cake batter into the prepared baking pan, smooth the surface evenly with a spatula, and tap the bottom of the pan to release large air bubbles; bake in a preheated 170°C oven for about 14 minutes until the surface is puffed and pale golden.
local_fire_department170°CWatch out
Baking time and temperature are for reference only
observe if the surface is puffed and colored to adjust, otherwise baking too long will make the cake dry and unable to roll
Freshly baked pans and cakes are extremely hot. You must wear thick oven mitts when flipping and handling them, otherwise severe burns will occur.
Cover the baked cake with a new piece of parchment paper, place a wire rack on top and quickly flip it over; peel off the bottom parchment paper while hot to avoid wrinkles when cooled, then put the parchment paper back on to retain moisture and let cool.
Watch out
Peel off the parchment paper while hot
peeling it after cooling will tear the cake skin and leave ugly wrinkles
Curve your fingers inward when cutting strawberries with a sharp knife to avoid cuts.
Wash 14 strawberries, cut off the stems and cut them in half for later use.
Be careful of burns when using hot water.
In a small bowl, add 30cc hot water and 30g sugar, stir until fully dissolved, then add 1/2 tbsp Cointreau and mix well (alcohol can be omitted).
Flip the cooled cake back to the front, remove the old parchment paper, place a longer new parchment paper on top and flip over again; peel off the top old parchment paper, ensure horizontal lines remain for easy rolling, and evenly brush the syrup on the cake surface to retain moisture.
Watch out
Brush syrup evenly but not too much, otherwise the cake will become too wet and fall apart, unable to hold its shape.
Place a large bowl filled with ice underneath, put another mixing bowl inside, pour in 180g whipping cream and 15g sugar, whip over ice with a whisk until thick and firm just before turning into solid butter, then stop whipping.
Watch out
Cake filling cream can be whipped quite firm, but stop before it turns into solid butter, otherwise oil and water will separate.
Spread the whipped cream evenly on the cake (leave some space at the front to prevent cream from leaking, and the back doesn't need to be fully covered), arrange two rows of halved strawberries on top with space in between, press strawberries slightly into the cream; roll the cake forward using the parchment paper, twist both ends like a candy wrapper, and wrap with plastic wrap to secure.
Watch out
Leave space at the front when spreading cream, and press strawberries slightly into the cream, otherwise cream and strawberries will shift and squeeze out when rolling.
Place the wrapped cake roll on a tray and refrigerate for 1 to 2 hours to let the cream filling inside set firmly.
Watch out
Must refrigerate long enough for the filling to set before slicing, otherwise cutting too early will cause the cake to fall apart and deform.
When cutting cake with a sharp knife, firmly press both sides of the cake and stay focused to avoid knife slips and finger cuts.
Take the set cake roll out of the refrigerator, remove the plastic wrap and parchment paper, trim the uneven ends with a sharp knife, slice into thick pieces, plate and serve.
Watch out
Wipe the knife clean after each cut when slicing the cake so the cuts stay clean and neat without sticking.
