Japanese roll cake

Preheat the oven to 200 ° C. Line the bottom and edge of the mold with baking paper and form a paper inner tray. Secure the raised edges in the corners with metal paper clips. Grease the baking paper with butter and dust lightly with icing sugar.

Beat the egg yolks with 100 grams of sugar and a pinch of salt in about 10 minutes to a light mixture that has about 3 times the original volume.

Sift the flour and the tea powder and add to the egg mixture with the dye in batches.

Beat the egg white with the rest of the sugar in a fat-free bowl until stiff peaks. Carefully spat a third of the protein through the batter. Then mix in the rest of the protein.

Spread the batter evenly over the baking tin and fry the cake in the middle of the oven for about 8 minutes until tender and light brown.

Sprinkle the still warm cake base with icing sugar and turn over on a sheet of baking paper. Pull off the baking paper at the top and also sprinkle with icing sugar.

Put paper on it again and roll the cake and paper from the long side. In the meantime, whip the cream with the stiffener, vanilla flavor and sugar almost stiffly before filling.

Roll out the cooled cake carefully. Divide the cream and roll up. Pack in foil and place in the refrigerator for 1 hour so that the cake is firm enough to cut. Sprinkle with icing sugar.