Matcha Black Mitsuki Nako Roll Cake ｜ Recipe transcription of Katchanneru

Pre-mix the cake flour, rice flour, and matcha powder in a bowl.
Eggs are divided into egg yolk and egg white, and meringue is made by adding granulated sugar to the egg white little by little.
Add granulated sugar to the egg yolk little by little and whisk until it becomes whitish.
Add 1/3 of the meringue to the egg yolk and mix well, then sift the combined flour and mix well.
When smooth, add to the remaining meringue and mix without crushing the meringue.

Pour the dough into a mold, flatten the surface and drop it several times.
Bake in an oven preheated to 180 degrees for 15 minutes.
After baking, remove it from the mold, peel off the parchment paper on both ends, wrap it in plastic wrap, and let it cool until the heat is removed.

Put the cream in a bowl and add sugar and soybean flour little by little to make a firm whipped cream, and if possible, cool it in the refrigerator.

When the heat of the dough is removed, remove the plastic wrap and turn it over to remove the parchment paper.
Cut it a little inside and apply a thin layer of kinako cream to the dough.
Start rolling a little from the center, make a groove with cream, pour in black honey, cover the black honey with cream, and roll the dough.
After winding, wrap it in plastic wrap and leave it for about 20 minutes to cool in the refrigerator.

Take it out of the refrigerator, cut off both ends, and cut it to the desired thickness.