I made this cake once before and I really like it. The green tea flavor is so subtle and the cake is not extremely sweet, is so soft and spongy, and with the clean taste of slightly sweetened heavy cream this cake is just so dreamy, mmmm. I will add more matcha next time or maybe food coloring to intensify the grassy green color.
Matcha Roll Cake
¾ cup cake flour
2 tablespoons matcha powder
¾ teaspoon baking powder
4 eggs, separated
¾ cup sugar
2 - 3 tablespoons milk
filling: beat 2 cups heavy cream until almost stiff, add 1 - 2 tablespoons sugar
- Pre-heat oven to 400°F.
- Sift together flour, matcha, and baking powder 3 times, set aside.
- In a clean bowl, beat egg whites until stiff but not dry, set aside.
- In another bowl beat egg yolks until very light. Add sugar gradually and beat until light. Add flour mixture, stir on low speed. Add 2 tablespoons milk, continue stirring until mixed. Fold in beaten egg whites.
- Spread mixture on a parchment paper-lined jelly roll pan. Bake for 8 minutes.
- Trim edges. Using paper as guide, roll cake from short side, leave on a rack to cool completely. Unroll cake, spread the whipped cream. Re-roll cake, peeling paper as you roll. Refrigerate for 2 hours before slicing.
- Note: Jelly roll cake recipes usually say to transfer the cake on a towel sprinkled with powdered sugar. It is not really necessary and the powdered sugar will make the outside of the cake whitish and of course add to the sweetness. The paper is better because it will remove the brownish surface layer of the cake and the result is a cleaner, prettier cake.