Best Green Tea Cake Roll Recipes

GREEN TEA MATCHA CAKE ROLL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Sift flour, 3 tablespoons matcha powder, and baking powder together 3 times in a bowl.
• Beat egg whites in a clean bowl using an electric mixture until stiff peaks form.
• Beat egg yolks in a separate bowl using a clean beaters until very light. Add 1/2 cup sugar and sour cream; beat until light. Beat in flour mixture and milk until smooth. Fold in the egg whites. Smooth batter evenly over the prepared sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 8 minutes.
• Trim any uneven edges off the cake. Roll cake up in the parchment starting from the short side. Place on a rack and cool completely, at least 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add remaining 1 tablespoon matcha powder and 1 tablespoon sugar gradually, continuing to beat until stiff.
• Unroll the cake and spread whipped cream over the top. Roll the cake up, peeling the parchment away and discarding it. Refrigerate cake roll for 1 hour before slicing.

GREEN TEA CAKE ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with waxed paper.
• Combine flour and baking powder in a small bowl.
• Beat egg yolks in a bowl using an electric mixer until light in color. Add 1/2 cup white sugar, water, green tea powder, and vanilla extract. Beat on low speed until well combined.
• Beat egg whites in a small bowl using clean beaters until soft peaks form. Fold egg whites into the egg yolk mixture.
• Sprinkle flour mixture over the egg mixture; fold until just combined. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until top is golden and cake springs back when lightly touched, about 12 minutes.
• Mix cream cheese and coffee together in a separate bowl to make the filling. Sprinkle a piece of aluminum foil the size of the cake with confectioners' sugar.
• Immediately loosen edges of cake from the jelly roll pan and turn cake out onto the sugared aluminum foil. Roll up foil and cake, starting from the cake's short end. Let cool to room temperature, at least 20 minutes.
• Unroll cake and spread filling over the inside, within 1/2 inch of the edges. Roll up cake. Wrap in plastic wrap and refrigerate, about 30 minutes.