Matcha Towel Cake Roll
This Matcha Towel Cake Roll is a beautiful and simple dessert made entirely in a flat-bottomed pan. The process is similar to making a standard mille crêpe cake, but the layers are folded into a distinctive rolled shape.
Story
Soft, green tea-infused crepe skins are stacked with a layer of sweetened whipped cream, then rolled up to create a swirirled pattern resembling a folded towel. After chilling to set the shape, a final dusting of matcha powder adds a vibrant, earthy aroma and a touch of elegance to each slice.
Ingredients
Eggs
2
Butter
16g
Milk
188g
Caster sugar
36g
Matcha powder
14g
Cake flour
66g
Icing sugar
30g
Heavy cream
300g
Instructions
1
Step 1
Crack the eggs into a bowl, beat them, then add the fine sugar and mix well
2
Step 2
Crack the eggs into a bowl, beat them, then add the fine sugar and mix well
3
Step 3
Add the milk and mix well
4
Step 4
Mix the low-gluten flour and matcha powder well
5
Step 5
Sift into the egg mixture and mix well
6
Step 6
Melt the butter over hot water, add to the batter, and mix well
7
Step 7
Sieve the batter 2 to 3 times
8
Step 8
Let it rest for about 20 minutes
9
Step 9
Dip a kitchen paper towel in butter and coat the flat-bottomed pan
10
Step 10
Use a non-stick pan to fry the crepe skins; when bubbles appear on the surface of the batter, it is done
11
Step 11
Cover the fried crepe skins with oil paper and refrigerate for 30 minutes
12
Step 12
Add sugar to the heavy cream and whip until streaks appear
13
Step 13
Assemble: Spread the chilled crepe skins one by one, spread the heavy cream in the center of the crepe skins, do not spread on the edges
14
Step 14
Roll up the top and bottom parts of the crepe skin where there is no cream
15
Step 15
Finally roll the crepe skin up from left to right
16
Step 16
Refrigerate for 30 minutes to set
17
Step 17
Sprinkle with matcha powder, finish!
