Hot Water: 80g
Matcha Powder: 8g
85g matcha powder 1. Add matcha powder to hot water and corn oil, then mix evenly. 2. Add the sifted mixture of cake flour and cornstarch, then mix evenly. 3. Finally, add 100g egg yolks (approximately three), and mix evenly. 4. Place the egg whites in a grease-free and water-free bowl. Gradually add granulated sugar in three batches, beating with an electric mixer until soft peaks form. 5. Gently fold the beaten egg whites into the egg yolk batter in three additions using a cutting and folding motion. Do not stir in circles to prevent the egg whites from deflating. 6. Once mixed, line a baking tray with parchment paper or a silicone mat. Pour the batter into the tray, spread evenly, and gently tap to release air bubbles. Preheat the oven to 180°C. Bake in the middle rack with top and bottom heat for 20 minutes. 7. After baking, peel off the parchment paper while still warm. Remove the bottom skin for a neat appearance. The top skin may also be removed by carefully peeling with parchment paper or scraping with a spatula. 8. When the cake is no longer hot to the touch, use a rolling pin to assist in rolling the cake roll. Refrigerate for half an hour before slicing.
