Two-Tone Towel Cake Roll

Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps for Making Two-Tone Towel Cake Roll

Separate egg yolks and whites, ensure the bowl for egg whites is dry and oil-free.

Start by making the egg yolk batter. In another bowl, mix milk, sugar, and oil until no oil streaks are visible on the surface.

Sift in the low-gluten flour, mix slightly until no dry flour is visible.

Add egg yolks in a zigzag pattern, first sift in the flour then add the egg yolks. You will notice the batter is smooth and free of lumps. Cover the well-mixed egg yolk batter with plastic wrap and set aside.

Mix matcha powder with hot water until well combined and set aside.

Whisk egg whites with a few drops of lemon juice until coarse bubbles form, then add fine sugar.

Add fine sugar in 3 portions to the egg whites, beat until stiff peaks form. The egg whites should have short, small curved peaks. Since the operation time for the two-tone towel roll is longer than a regular cake roll, the egg whites should be beaten slightly firmer to prevent deflation.

Take 1/3 of the egg whites and fold them into the egg yolk batter until well combined.

Then fold the mixture back into the remaining egg whites until well combined.

Divide the cake batter evenly into two portions.

Take one portion to make the matcha batter, scoop two large spoonfuls of cake batter and mix with the prepared matcha until well combined.

Then fold the mixture back into the cake batter until well combined.

Transfer the two types of cake batter into piping bags.

Pipe the cake batter onto a baking sheet in a diagonal line from the center, then leave a row empty before piping more cake batter.

After piping the matcha batter, fill the empty space with the plain cake batter. Gently shake to remove any air bubbles, then bake in a preheated 190-degree oven on the middle rack for 25 minutes.

Once the cake roll is baked, lightly tap it twice, then invert it onto a cooling rack, peel off the parchment paper, place a clean piece of parchment paper on top of the cake roll, flip it over so the top side is facing up, and let it cool to warm temperature.

Using a rolling pin, roll up the warm cake roll and refrigerate to set.

It is usually sliced before serving.