Main Ingredients:
Chiffon Cake: 1 plate; Gelatin Sheet: 1 sheet; Milk: 125g; Granulated Sugar: 25g (for pudding); Cornstarch: 10g; Matcha Powder: 1½ tsp; Whipping Cream: 75g (for pudding).
Cream Filling:
Granulated Sugar: 15g; Whipping Cream: 100g.
Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Easy.
Step-by-Step Cooking Instructions for Matcha Milk Pudding Cocoa Roll – A Taste of Deep Autumn Romance
Chocolate chiffon cake baked at 170 degrees, for 15 minutes. (Toothpick inserted should come out clean) Refer to the previous recipe “Chocolate Chiffon Cake” for the method.
Soak gelatin sheet in water beforehand. Mix milk, granulated sugar, cornstarch, and matcha powder together, add whipping cream, stir on low heat until thickened, remove from heat. Add soaked gelatin sheet, stir until completely melted, pour into a smaller rectangular mold, refrigerate until fully set into pudding.
Peel off the baking paper carefully after baking.
Flip the chiffon cake over and make a few even cuts on the surface, mainly for rolling, be careful not to cut through.
Whip whipping cream with granulated sugar. Spread the whipped cream evenly on the surface.
Cut the pudding into strips and place them on one-third of the cake slice.
Roll up the cake, with the open end facing down, let it sit for 15 minutes to set.
Also made cocoa pudding on the side.
Of course, you can also roll cocoa pudding inside the cocoa cake roll instead of matcha pudding, depending on personal preference.
The biggest feature of this cake roll is its incredibly rich flavor.
