Recipe details
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Matcha Roll Cake
45min
8 servings
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A light and fluffy sponge cake infused with delicate matcha green tea flavor, filled with a creamy vanilla whipped cream.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
20 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper.
Separate eggs
Separate egg whites and yolks into two large bowls.
Beat egg whites
Beat egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of granulated sugar while continuing to beat until stiff, glossy peaks form.
Beat egg yolks
In the other bowl, beat egg yolks and remaining 1/4 cup of granulated sugar until thick and pale yellow.
Combine dry ingredients
Sift together flour, matcha powder, baking powder, and salt.
Fold ingredients together
Gently fold the flour mixture into the egg yolk mixture. Then, fold in the egg white mixture until just combined.
Bake cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll cake
Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with confectioners' sugar. Roll the cake and towel together, starting from the short end. Let cool completely.
Prepare filling
In a large bowl, beat heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.
Fill and roll cake
Unroll the cooled cake and spread the whipped cream filling evenly over the surface. Re-roll the cake (without the towel) and place it seam-side down on a serving plate.
Serve
Slice and serve the matcha roll cake chilled, dusted with additional matcha powder if desired.
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