Cake flour 80g
Egg whites 4
1 small spoon
White vinegar 2 drops Animal whipping cream 100g Powdered sugar 15g Strawberries Appropriate amount Cookie sticks Appropriate amount Chocolate beans Appropriate amount Mint leaves Appropriate amount Granulated sugar15g (for egg yolk batter)
1. Prepare the ingredients. Separate the egg whites from the yolks (use 4 egg whites and 3 egg yolks). 2. Add 15g of fine granulated sugar to the egg yolks and whisk until well combined using an electric mixer. 3. Sequentially add water, salad oil, and lemon juice, mixing thoroughly. 4. Sift in cake flour, cornstarch, and matcha powder. 5. Stir into a smooth, flowing batter using a whisk and set aside. 6. For the egg whites, add 45g of fine granulated sugar in three portions, whipping until stiff peaks form (when the whisk is lifted, the peaks stand upright). 7. Take one-third of the whipped egg whites and fold it into the egg yolk batter until evenly combined. 8. Pour the mixed batter back into the remaining two-thirds of the egg whites. 9. Continue folding gently until a fine and smooth batter forms.10. Take a small amount of the light matcha batter and place it in a small bowl. Add a bit more matcha powder and mix to create a dark matcha batter. 11. Transfer the dark matcha batter into a piping bag. Cut a small opening at the tip, then pipe linear patterns onto a baking tray lined with parchment paper. Place in a preheated oven at 175°C for 1.5 minutes, then remove. 12. Pour the remaining matcha batter entirely onto the baking tray. 13. Use a scraper to level the surface of the cake batter. Gently tap the bottom of the tray to release large air bubbles. Bake in a preheated oven at 175°C for approximately 15 minutes. Test with a toothpick; if it comes out clean, the cake is ready. 14. Immediately invert the baked cake sheet onto a cooling rack to prevent shrinkage. While still hot, peel off the parchment paper, then cover it back loosely. 15. Once the cake has cooled slightly, replace with a clean piece of parchment paper. Flip the cake, roll it tightly, wrap with parchment paper, and refrigerate for 1 hour to set. 16. Remove and cut into small sections. 17. Whip the whipping cream with powdered sugar until stiff peaks form. 18. Arrange the cake rolls neatly and pipe the whipped cream frosting on top.
Then use chocolate beans to form the eyes, and biscuit sticks to create the antennae, shaping them into a caterpillar-like form. Decorate the side with strawberry figures and mint leaves to complete the arrangement.
