Matcha Roll Cake recipe - ingredients, nutrition and when to eat it
Matcha roll cake is made by spreading cream over a fluffy sponge baked with matcha, then rolling it up.
Matcha roll cake is made by spreading cream over a fluffy sponge baked with matcha, then rolling it up. Its gentle bitterness pairs well with smooth, sweet cream, making it a nice afternoon treat with coffee or tea.
Japanese · 55 minutes to cook
Nutrition (per 309g serving): 873.7 kcal · protein 20g · carbohydrate 95g · fat 46.4g · sodium 172.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the sponge cool completely before spreading on the cream so the cream doesn’t melt.
Tips: Make a shallow cut where you’ll start rolling to help keep the sponge from cracking.
Tips: Sift the matcha powder to prevent lumps in the batter.
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Ingredients (1 serving)
- Egg — 2 pc
- Sugar — 4 Tbsp
- Flour — 4 Tbsp
- Matcha powder — 1 Tbsp
- Milk — 1 Tbsp
- Heavy cream — 100 g
- Powdered sugar — 1 Tbsp