Green Tea Matcha Cake Roll – a delicious recipe with cake flour, matcha green tea powder, baking powder, eggs, white sugar, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2
Sift flour, 3 tablespoons matcha powder, and baking powder together 3 times in a bowl.
3
Beat egg whites in a clean bowl using an electric mixture until stiff peaks form.
4
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.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 8 minutes.
6
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.
7
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.
8
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.
507
kcal
Calories
30
g
Fat
50
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup cake flour, 1/4 cup matcha green tea powder, divided, 3/4 teaspoon baking powder, 2 eggs, separated, and more.
Yes, Green Tea Matcha Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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