Description
A visually stunning and delicious Matcha Cake Roll, filled with sweetened whipped cream and perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 tbsp matcha powdered tea
- 1 tsp baking powder
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large bowl, whisk together egg yolks and granulated sugar until pale and creamy.
- In a separate bowl, sift together flour, matcha powder, and baking powder, then fold into the egg yolk mixture.
- In another bowl, whisk egg whites to soft peaks, gradually add sugar, and continue whisking until stiff peaks form. Fold into the matcha batter.
- Pour the batter into the prepared pan and bake for 12-15 minutes until set.
- Immediately turn the cake onto a sugar-dusted towel, peel off parchment, and roll the cake up in the towel to cool.
- Make the filling by whipping heavy cream and powdered sugar until soft peaks form.
- Unroll the cooled cake, spread whipped cream filling, and roll tightly back up.
- Chill for at least 30 minutes, dust with powdered sugar, and slice before serving.
Notes
Be gentle when folding the batter to maintain airiness. Roll it in a towel to keep the shape. Serve with fresh berries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: matcha, cake roll, dessert, Japanese, festive baking