Musa requested me to make cake with strawberries as we got home from supermarket with a pack of red-perfectly-conical ichigo (Japanese: strawberry). I wanted it as well! In the chilly days like now in Japan, when the tummy is hungry more often than usual and all berries are in the season, combination of sour berries, sweet whipped cream, and light soft cake is the best dessert you could have! And here, wherever you go with the patisserie existed, most likely they will display that white-smooth-foamy strawberry cake. I previously thought to mimic it, but then changed the plan bcs I’d like to use my macha powder. So, here was the result..
Macha roll cake with strawberries = great composition
I uploaded it on my IG too and shared the story about macha (green tea powder for cooking), which I mistakenly compared to ryokucha (green tea leaves for drinking). LOL.
I was quite satisfied with the texture and the balance of taste, but since I reduced the macha powder from 5 grams in the recipe to only 3 grams, the aroma was not so strong. Another modification was the strawberries filling instead of red bean paste. See full original recipe in Kurashiru’s video below.
Since it has provided ingredients subtitle in English, I translated the entire recipe into Bahasa Indonesia instead for my Indonesian-speaking followers. Let me rewrite them here.
🍰 Bolu Gulung
❶ Tepung terigu 45 g
❶ Bubuk macha 5 g
–> Campur bahan ❶ dan saring bersama (ulangi sekali lagi kalo mau lebih rata)
❷ Krim 1 sdm
❷ Minyak goreng 1 sdm
–> Campur bahan ❷ dan panaskan sampai setara suhu tubuh (35-36 derajat)
❸ Telur 3 butir, pisahkan kuning dan putih
❹ Gula 50 g
–> Aslinya 60 g, saya kurangi dr resep asli karena biasanya takaran gula cake ini sama dengan bahan bubuk
❺ Tepung terigu 45 g
❻ Bubuk macha 5 g (kalo ga pake ganti aja dgn tambahan tepung)
Olesan Sirup
Larutkan gula 15 g dalam air putih 30 ml
🍦Krim dan isian
Krim 150 ml dikocok dengan gula 30 g dalam keadaan dingin sampai kaku
–> Silakan tambah bubuk macha atau coklat 1 sdt kalo mau rasa lain
CARA BIKIN dan TIPS
– Letakkan telur di suhu ruang
– Kalo pake microwave oven, kerjakan semua yg perlu sebelum preheat
– Alasi loyang dengan kertas roti
– Panasikan oven 160-170 der Celcius
(1) Kocok putih telur sampai membentuk meringue (kaya krim yg udah jadi), perlu mixer atau tangan pegel 😜. Standing mixer —> pake whisker. Masukkan gula sedikit demi sedikit (3x) ke putih telur sambil terus dikocok.
(2) Turunkan kecepatan, masukkan kuning telur ke adonan putih telur satu demi satu
(3) Pake spatula, masukkan tepung yg udah disaring bertahap (3x) dan campur dgn teknik huruf “J”
(4) Tuangkan campuran minyak dan krim ke adonan dgn cara mengucurkannya ke atas spatula, lalu campur merata
(5) DON’T OVERMIX, asal ga lihat grindilan tepung lagi, hentikan
(6) Panggang 10-15 menit sampai atasnya kering dan kalo ditusuk ga ada adonan yg nempel
Diamkan sebentar, oleskan sirup saat kue hangat. Tutup plastik wrap sambil bikin krim. Oleskan krim (yg di gambar saya pake 1/2 resep krim) kasih stroberi potong, lalu gulung.
EGA ♥ AISAR 
Delicious!
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