Ingredients
Scale
- 6 large eggs
- ½ cup granulated sugar (divided)
- 1 tablespoon matcha powder
- 1 cup cake flour
- 1/8 teaspoon salt
- 1/3 cup powdered sugar (for dusting)
- ½ cup heavy whipping cream (chilled)
- 2-3 tablespoons granulated sugar
- 7 oz fresh strawberries (hulled and chopped)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Separate the egg whites and yolks in a large mixing bowl. Beat the yolks with ¼ cup of granulated sugar until thick and pale (3-4 minutes). Gradually mix in the matcha powder, followed by the sifted cake flour and salt.
- Beat the egg whites in a separate bowl until soft peaks form. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form. Gently fold the egg whites into the matcha batter in three additions.
- Spread the batter evenly in the prepared baking sheet and bake for 12-15 minutes or until the edges pull away from sides.
- Invert the baked cake onto a kitchen towel dusted with powdered sugar and roll it up with the towel inside. Let it cool completely.
- Whip the heavy cream with 2-3 tablespoons of granulated sugar until soft peaks form.
- Unroll the cooled cake gently, spread whipped cream evenly over the surface, and distribute chopped strawberries on top. Re-roll the cake undusted, seam side down on a serving plate.
- Dust with powdered sugar before serving and enjoy!
Notes
Roll the cake while it’s still warm to prevent cracking. For a dairy-free version, use coconut cream instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 186mg