Duet Of Matcha Chiffon Roll

Matcha is a variety of fine, powdered green tea used particularly in the chanoyu (Japanese tea ceremony), as well as to flavour food. As matcha comes from the leaves of tea plants, unlike other green teas, therefore it contains higher concentrations of catechins and vitamins.

#Egg Yolk Batter:	#Meringue:	#Other Ingredients:
70 g All-purpose flour 40 g Cornstarch 2 g Baking powder 80 ml Water 15 g White sugar 60 ml Salad oil 4 Egg yolks	5 Egg whites 1/3 tsp Lemon juice Pinch of salt 90 g White sugar 1 package / 8 g Vanilla sugar	10 g Matcha tea powder angiesrecipes Lemon, strawberry Jams

1. 
   Sift all-purpose flour, starch and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 170C/340F.
   
2. Beat sugar and water until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in egg yolks and fold until smooth.
   
3. 
   Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites. Sift tea powder
   angiesrecipes into the half cake batter and fold until well-combined. Make sure no white streaks remain.
   
4. Place two batters into different pastry bags (a Ziploc ok too; I used the spoon though). Pipe them on the prepared tray, alternately white and dark, creating double angled stripes. Bake for 15 minutes. Cool the cake briefly and invert onto a foil wrap. Carefully peel off the baking paper and spread jams to within 1 inch of edges. With Starting from narrow end, roll up cake. Chill for about 1 hour and slice.