Recipe of Today: Strawberry Matcha Cake Roll

Ingredients:

• 4 large eggs
• ½ cup granulated sugar
• ½ cup all-purpose flour
• 1 tbsp matcha powder
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 cup heavy cream
• 2 tbsps powdered sugar
• 1 tsp pure vanilla extract
• 1 cup fresh strawberries, diced
• additional powdered sugar for dusting

Instructions:

• Preheat your oven to 350°F. Grease and line a 10x15-inch jelly roll pan with parchment paper.

• In your Kitchenin KM50 Stand Mixer bowl, beat the eggs and granulated sugar together on medium-high speed until light and fluffy, about 5 minutes.

• In a separate bowl, whisk together the flour, matcha powder, baking powder, and sea salt. Gradually add the dry ingredients to the egg mixture and gently fold until fully combined.

• Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched.

• While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.

• Starting from one of the shorter ends, gently roll the cake along with the towel into a tight cylinder. Place it seam side down and let it cool completely on a wire rack.

• In the meantime, prepare the strawberry filling. In the mixing bowl of Kitchenin KM50 Stand Mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

• Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Sprinkle the diced strawberries on top of the cream.

• Gently roll the cake back up, this time without the towel. Place it on a serving platter and refrigerate for at least 1 hour to set.

• Before serving, dust the Strawberry Matcha Cake Roll with powdered sugar. Slice and enjoy!