spinach-raspberry-swiss-roll
I love the color contrast in the cross-section of a cake roll, and I love the tender green and pink combo. Matcha may be the topmost option to make the cake naturally green, and you can absolutely use it. But in some cases, I want the green color but not the matcha flavour (although I love matcha so very much), so I opt for spinach powder this time ---- don't worry, you don't really taste the spinach.
Ingredients
for the cake
40 g neutral oil
40 g milk
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