Matcha Two-Color Cake Roll

Heat corn oil and matcha powder, stirring until there is no dry powder.

Add warm milk and stir well.

Sift in the flour and stir evenly in a Z-shape.

Add egg yolks and freeze the egg whites until there is a circle of ice residue.

Squeeze a few drops of lemon juice into the egg whites to remove the fishy smell. Add sugar in three batches and beat until small curves form.

Take 1/3 of the egg whites and mix it evenly with the egg yolk paste.

Pour the egg yolk paste into the remaining egg whites and mix gently.

Pour the mixture into the mold and scrape the surface to smooth out the bubbles.

Bake at 150 degrees Celsius for 30 minutes. Do not turn on the oven light. Take out and tear off the oil cloth to cool. Cut the cake diagonally on both sides.

Melt white chocolate over water, add 50g light cream and matcha powder. Stir evenly with a teaspoon, cool and pour into 150g light cream. Add 15g sugar and beat until stiff.

Beat the remaining 160g whipping cream with 12g sugar until stiff.

Spread the cream in the middle of the cake roll, pile it into a hill, roll it up and fix it into shape. Refrigerate for 2 hours.