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Category Archives: cream


ingredients (makes one 11″x11″ square tray) :

1 egg

3 eggs, separated

1 tsp vanilla extract

35g unsalted butter

60g cake flour

5g matcha powder

60ml milk

85g caster sugar

for the creme chantilly :

100ml whipping cream

2 tsps caster sugar
directions :

1. combine egg, egg yolks & vanilla extract in a small bowl and beat lightly. set aside.

2. in another bowl, sift together cake flour and matcha powder. set aside.

3. place butter in a small saucepan and heat gently over the stove until melted. add flour mixture to the melted butter and cook through. transfer butter-flour mixture into a bowl then add in egg mixture a little at a time. with a spatula, mix it into a smooth batter. add milk and mix well to combine. strain mixture and set aside.

4. to make the meringue, place egg whites in a clean bowl and beat until foamy. add in sugar gradually and whisk until stiff peaks.

5. add 1/3 egg white mixture into the yolk mixture, fold in lightly then fold in the rest of the egg whites.

6. pour batter into the prepared tray lined with parchment paper, smooth surface with palette knife and bake in a preheated oven of 180C for 20 mins. let cool on wire rack.

7. to make the creme chantilly, whisk whipping cream and caster sugar in a chilled mixing bowl until stiff peaks form.

8. to assemble, turn cooled sponge onto a clean work surface. peel off parchment paper from the bottom of the sponge. spread creme chantilly in an even layer over the sponge then gently roll up. place in the freezer to chill and set before slicing and serving.