绿茶蛋糕卷 Green Tea Swiss Roll

明天就是平安夜了。

日子一天一天过，时间真的溜得很快，

转眼间又一年了。

几天前在匆忙中，制作了这个蛋糕卷送人。

在此，
先预祝各位，
圣诞快乐！

食谱参考水晶

蛋黄糊材料 Ingredients for Egg Yolk Mixture：

蛋黄 3个 （我用Omega蛋）
白砂糖 15g
水 60ml
油 40ml （我用葡萄籽油）
香草精华少许
低筋面粉80g
抹茶粉 2小匙

3 Egg Yolk (i used Omega Egg)
15g Castor Sugar (I used 10g Demerara Sugar )
60ml Water
40ml Oil (i used grapeseed oil)
1/2 tsp Vanilla Extract
80g Low Protein Flour
2 tsp Green Tea Powder

蛋白糊材料 Ingredients for Egg White Mixture：

蛋白 3个（我用Omega蛋）
白砂糖 50g
塔塔粉 1/4 小匙 （我用柠檬汁取代）

3 Egg White (i used Omega Egg)
50g Castor Sugar (I used 40g Demerara Sugar )
1/4 tsp Tartar Powder (i replaced it with lemon juice)

做法 Method:

1）将烤盘 (25x25cm)垫入一张干净的烘焙纸。
2）将蛋黄放入盆中，打散，加入15g 的砂糖，用打蛋器打白，继续加入水和油，再加入香草精华拌均 。
3）筛入低筋面粉和抹茶粉，用打蛋器充分搅拌均匀。
4）将蛋白、塔塔粉打至发泡，分数次加入砂糖打至9分发。
5）把蛋白霜分次加入蛋黄面糊里搅拌至均匀。
6）然后将面糊倒入烤盘里，再用刮刀将表面刮平，在桌上轻敲几下，震出大的气泡。170度20分钟
7）将蛋糕取出后翻转，将蛋糕纸慢慢的撕开。
8）将香草意大利奶油蛋白霜（可参考Carol) 涂在蛋糕体上，卷起。卷好后，放入冰箱内冷藏至少2个小时才享用。

1) Line a 25x25cm baking pan with parchment paper, set aside.
2) In a mixing bowl, whisk egg yolk with sugar until pale in color. Add water, oil and vanilla extract, continue to beat a few second.
3) Sift in low protein flour and green tea powder over the egg yolk mixture, combine well.
4) In a separate grease-free bowl, whisk the egg whites and lemon juice until foamy, add sugar in  three batches until firm peaks form.
5) Add the egg yolk mixture to the meringue in 2 or 3 batches.
6) Pour the cake batter into the prepared pan, spread it evenly. Gently knock the baking pan on table top to remove air bubbles trapped in the batter. Bake it at preheated oven 170 degree for 20 minutes.
7) Gently peel off parchment paper from the bottom of cake and invert the cake.
8) Spread an even layer of vanilla italian meringue buttercream (Refer to Carol) on top. Gently roll up to make a Swiss roll. Chill it for at least two hours before serving.

I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

&
I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.