Matcha Roll Cake
A light and airy matcha sponge rolled around sweet whipped cream, dusted with extra matcha for a beautiful finish. This quick version uses a simple batter and no special equipment.
- Total time
- 25 min
- Servings
- 8
- Calories
- 220
- Protein
- 5g
Ingredients
- 3 large eggs
- ½ cup sugar
- ½ cup all-purpose flour
- 1 tbsp matcha powder
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- 1
Preheat oven to 350°F. Line a 9x13 inch baking sheet with parchment paper.
- 2
In a bowl, whisk 3 eggs and 1/2 cup sugar until pale and thick, about 3 minutes. Fold in 1/2 cup flour and 1 tbsp matcha until just combined.
- 3
Pour batter onto the prepared sheet and spread evenly. Bake until the top springs back when touched, about 10-12 minutes.
- 4
While the cake bakes, whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form, about 2-3 minutes.
- 5
Turn the warm cake onto a clean towel, peel off the parchment, spread the whipped cream over it, and roll it up tightly. Dust with extra matcha before slicing.
Tools you’ll need
- 9x13 inch baking sheet
- parchment paper
- mixing bowl
- whisk
- spatula
- clean kitchen towel
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