Chestnuts and tea are a classic dessert combination, so today, I tested the recipe for the Hojicha Chestnut Cake Roll.

• Ingredients for cake: 250g eggs (five eggs), 75g milk, 60g low-gluten flour, 60g white sugar, 50g corn oil, 10g Hojicha powder, 2g lemon juice, 2g baking powder, 1g salt.
• Ingredients for chestnut cream: 250g cream, 50g milk, 75g cooked chestnuts, 50g condensed milk, 15g white sugar.

• Separate egg whites and egg yolks: Separate the egg whites and egg yolks, and put the egg whites in the refrigerator to keep them cold.

• Emulsification: Add 50g corn oil and 75g milk to the egg yolk and stir to fully emulsify the liquid.

• Make the batter: Add 10g Hojicha powder and mix well. You can heat the batter to 35 degrees Celsius to help the Hojicha powder to dissolve. Add 60g low-gluten flour and mix well. Add 2g baking powder and 1g salt and mix well.

• Whipping egg whites: Add 2g lemon juice and 60g sugar to the egg whites and whip until fluffy and smooth. You can now preheat the oven to 150 degrees Celsius.

• Mix the batter and egg whites: Mix the batter and egg whites evenly and pour into a 28cm×28cm mold.

• Baking: Place the mold in the middle layer of the preheated oven, bake at 150 degrees Celsius for 30 minutes, take it out, and let cool.

• Making chestnut puree: Mix 50g of milk, 75g of cooked chestnuts, and 50g of condensed milk in a blender to obtain chestnut puree.

• Whipped cream: Mix 250g cream, 15g sugar, and chestnut paste, and whip until fluffy and smooth.

• Assemble: After spreading the cream on the cake, roll up the cake and place it in the refrigerator to chill.