Matcha White Chocolate Roll

Ingredients:
5 eggs
170g sugar
8 tbsp milk of your choice
150g flour
5-8 tsp Matcha
Salt
1 tsp oil

Filling:
65-70g white chocolate
350-400g cream

Baking pan: 42x33 cm

Feel free to line the baking pan with baking paper beforehand. 🌝

Prepare the filling:
Heat the cream and add it to the white chocolate in a separate bowl. Mix everything together until it has a light creamy consistency. Then put it in the fridge for 2 hours.

Now you can prepare the sponge cake:
Separate the eggs into two different bowls.
Add half of the sugar to the egg yolk and mix. Add flour + matcha + milk + oil and mix everything together.
Beat the separate egg whites until stiff - slowly add the remaining sugar while beating. Once this is done, fold the egg whites into the egg yolk mixture.

Put the sponge cake mixture on the baking tray, smooth it out and bake in the oven at 190° for 11-12 minutes.

Now you can go back to the filling.
Take your prepared filling/cream out of the fridge and whip it until stiff (if necessary with cream stiffener)

Spread the cream evenly over the cooled roll.
TIP: leave a small edge on the dough, as the filling/cream will slide to the left and right when rolling 😉 you can add fruit as you like - we have had good experiences with strawberries and raspberries so far. ❤️

Using the baking paper, you can carefully roll the roll up tightly. You can use your hand to coordinate any unsightly rolling.

Once rolled up, cover it in cling film and place it in the fridge for at least 1.5 hours so that everything is 'sealed' together 🙊