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45min
8 servings
0
A light and fluffy sponge cake infused with delicate matcha green tea flavor, filled with a creamy vanilla whipped cream.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
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Preheat the oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper.
Separate egg whites and yolks into two large bowls.
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.
In the other bowl, beat egg yolks and remaining 1/4 cup of granulated sugar until thick and pale yellow.
Sift together flour, matcha powder, baking powder, and salt.
Gently fold the flour mixture into the egg yolk mixture. Then, fold in the egg white mixture until just combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
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.
In a large bowl, beat heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.
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.
Slice and serve the matcha roll cake chilled, dusted with additional matcha powder if desired.
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