Ingredients with Measurements:
- 4 eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon matcha powder
- 1 tablespoon black sesame seeds
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- 10x15 inch jelly roll pan
- Parchment paper
- Wire rack
- Sifter
Step-by-step instructions:
1. Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.
2. In a large bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add in sugar and continue to beat until glossy.
3. In a separate bowl, sift together flour, cornstarch, baking powder, matcha powder, black sesame seeds, and salt.
4. In another bowl, whisk together egg yolks, milk, vegetable oil, and vanilla extract.
5. Add the dry ingredients to the egg yolk mixture and whisk until smooth.
6. Gently fold in the egg white mixture until fully incorporated.
7. Pour the batter into the prepared jelly roll pan and spread it evenly.
8. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool for 5 minutes.
10. Place a wire rack on top of the cake and invert the pan. Carefully remove the parchment paper.
11. Starting from the short end, roll the cake tightly with the help of the wire rack. Let cool completely.
12. Once the cake is cooled, unroll it and spread your desired filling on top.
13. Roll the cake back up tightly and chill for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 28g
- Protein: 4g
Substitutions for ingredients:
- Granulated sugar can be substituted with honey or maple syrup.
- All-purpose flour can be substituted with gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with coconut oil or melted butter.
Variations:
- Add chopped nuts or dried fruits to the batter for added texture.
- Use a different filling such as whipped cream or fruit preserves.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a serrated knife to cut the cake for a clean and even slice.
- Chill the cake before slicing for easier handling.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cake in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar or matcha powder.
- Garnish with fresh fruit or edible flowers.
Garnishes:
- Fresh fruit
- Edible flowers
- Powdered sugar
- Matcha powder
Pairings:
- Green tea
- Hot cocoa
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the cake cracks while rolling, gently press it back together and continue rolling.
- If the cake is too dry, brush it with a simple syrup before adding the filling.
Food safety advice:
- Be sure to use clean and sanitized equipment when preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Matcha is a type of green tea that originated in China and was later brought to Japan in the 12th century. It is known for its vibrant green color and earthy flavor.
- Black sesame seeds are commonly used in Asian cuisine and are known for their nutty flavor and health benefits.
Flavor profiles:
- Matcha: Earthy, slightly bitter, and grassy.
- Black sesame seeds: Nutty, slightly sweet, and toasty.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: Japanese