Description
A light and airy sponge cake infused with premium earthy matcha green tea notes. This elegant roll cake uses a traditional meringue technique to achieve a cloud-like texture without relying on heavy fats. Perfect for a refined dessert that feels impressive yet is surprisingly simple to whip up in any home kitchen.
Ingredients
110g cake flour
3 tbsp culinary grade matcha powder (divided)
1/2 tsp baking powder
6 large eggs, separated
1/2 tsp cream of tartar
150g granulated sugar
50g milk
50g oil
1 tsp pure vanilla extract
400g cold whipping cream
Instructions
Preheat your oven to 350°F and line a 12×17 inch baking tray with parchment paper.
Sift together the cake flour, 2 tablespoons of matcha powder, and baking powder.
Separate the egg whites and yolks into two clean bowls.
Beat the egg whites with cream of tartar until frothy.
Gradually add 100g of sugar to the egg whites and whisk until you reach stiff, glossy peaks.
In a separate bowl, whisk the remaining 50g of sugar with the egg yolks, then stir in milk, oil, and vanilla extract.
Fold the dry ingredients into the yolk mixture, then gently fold in the meringue in three additions until combined.
Spread the batter onto the tray and bake for 15 minutes.
Allow the cake to cool, then roll with freshly whipped cream mixed with the remaining 1 tablespoon of matcha powder.
Notes
Ensure the egg whites are free from any yolk residue to achieve the necessary stiff peaks. Use room temperature eggs for better volume. The cake is best stored in the refrigerator if not serving immediately.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg