Ingredients
The following ingredients have 12 Servings
- 120 grams (1 cup) cake flour
- 5 grams ( 1/2 teaspoon) baking powder
- 10 grams (2 heaping tablespoons) culinary-grade Matcha
- 1 pinch sea salt
- 5 eggs, separated
- 110 grams (about 3/4 cups minus 2 tablespoon) sugar
- 45 milliliters whole milk
- 1 cup heavy cream, cold
- 2 tablespoons confectioners sugar
Instruction
- Line a jelly roll pan or deep baking dish with parchment paper and set aside a clean tea towel. Preheat oven to 400° F.
- In a medium bowl, sift together the flour, baking powder, matcha, and salt. Set aside.
- In a separate large bowl, whisk together the egg yolks, sugar, and milk until pale yellow and thick, about 2 minutes.
- In a stand mixer, whisk the egg whites until stiff peaks form.
- Add the flour mixture to the yolk mixture and fold until combined. Add in the egg whites in thirds, folding them in each time until just combined. The texture should be light but not fluid like water; it should also be thick but slightly fluffy.
- Pour the batter evenly into the prepared baking pan.
- Bake for 7 to 8 minutes, until a toothpick comes out clean.
- Remove the cake from the oven and run a knife around the edges of the pan to loosen it. Invert it onto your prepared tea towel. Gently remove the parchment paper from it. Starting from the shorter edge, roll the cake into to create a loose log. This shapes the cake without causing any cracks. While rolled up, allow it to cool completely to room temperature.
- Meanwhile, make the whipped cream filling. In a cold bowl, whip cream and sugar until stiff peaks form. Cover and chill in the refrigerator.
- When the cake roll is at room temperature, gently unroll it and evenly spread the whipped cream across its surface. Re-roll it and sprinkle confectioners sugar over the top. (I sometimes spread a layer of cream on the top with some sprinkled coconut flakes across the surface, but that is entirely optional! )
