Description
Spongey, green tea flavored cake rolled in freshly whipped cream and blueberries.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tbsp all-purpose flour
- 4 teaspoons matcha / green tea powder
- 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup fresh blueberries
- 2 tablespoons confectioners sugar
- 1 cup freshly whipped cream
Instructions
- Preheat oven to 325ºF.
- Line a 13 x 8-inch baking tray with parchment paper and spray with non-stick cooking spray.
- Add eggs and sugar in a bowl and mix on high speed for 7-8 minutes, until glossy (light yellow color).
- Sift four, green tea powder, salt and baking powder in a separate bowl. Sift one more time (total of two times).
- Lower speed of the mixer to low and slowly add the sifted mixture to the eggs and sugar. Mix for one minute and turn off the mixer.
- Pour the batter on the baking tray and spread into one even layer. Bake for 14 minutes.
- Meanwhile grab a 8 x 13-inch kitchen towel and lay it flat on a table. Dust the confectioners sugar on top, spreading evenly.
- Take the cake out of the oven and go around the edges of the tray with a knife (to ensure the cake isn’t sticking to the tray).
- Very gently tilt the cake over and lay it on the towel. Gently peel off the parchment paper and beginning with the narrow edges, roll the cake and the towel together.
- Let the cake cool for 12 minutes.
- Slowly unroll the cake, evenly spread the whipped cream and top with blueberries.
- Very gently roll the cake and either serve immediately or refrigerate.
Notes
This Matcha Blueberry Roll Cake can keep in the fridge for about one week.
Nutrition
- Serving Size:
- Calories: 188
- Sugar: 15.7 g
- Sodium: 109.2 mg
- Fat: 6.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 17.3 g
- Fiber: 0.2 g
- Protein: 5.5 g
- Cholesterol: 111.2 mg
