GREEN TEA MATCHA CAKE ROLL
I love matcha green tea. I used to be able to get tons of delicious matcha desserts while I was in China. After coming to the States, I've been searching and trying, and finally came up with this one for matcha cake.
Provided by Vanessa
Time 2h3m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 26.8 g, Cholesterol 90.9 mg, Fat 14.1 g, Fiber 0.2 g, Protein 4.1 g, SaturatedFat 8.3 g, Sodium 81.8 mg, Sugar 14.5 g
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