• 12servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 eggs, separated into yolks and whites

  2. 4 tablespoons sugar, divided

  3. 40g self -raising flour

  4. 1 teaspoon to 1 tablespoon green tea powder (known as Matcha)

  5. 1 to 2 tbsp water

  6. Filling:

  7. 200ml fresh cream

  8. 2 tablespoons caster sugar

  9. 1 teaspoon green tea powder (known as Matcha)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 degrees C / Gas mark 4. Grease and line a 30cm x 30cm swiss roll cake tin.

  2. Mix the green tea powder (1 to 2 tablespoons depending on the intensity you want) with water, until it's about the consistency of mustard. Add more water if necessary.

  3. Using an electric beater, mix the egg yolks with 2 tablespoons sugar until they are light and creamy, about 3 to 4 minutes. Add self-raising flour and continue to mix for another minute. Add green tea paste and stir to mix.

  4. In a separate bowl, beat the egg whites at high speed for 4 to 5 minutes. Add 2 tablespoons of sugar and continue to beat for another minute.

  5. Gently fold the egg white mixture into the green tea cake mixture until evenly mixed. Transfer into the swiss roll tin, smoothing it out to make sure they are no large air bubbles.

  6. Bake for 10 minutes or until golden brown on top.

  7. Lay out a large piece of greasproof paper on a flat surface. Turn swiss roll out onto the paper and remove the paper lining it was cooked in. Leave to cool completely.

  8. While the cake is cooling, add green tea powder to cream and whisk until it is spreadable.

  9. When cake has cooled, compare both sides and use the best looking side for the outer side of the cake. Place the nicest side face down on the paper. Spread cream evenly on top of the cake, then carefully use the paper to roll it up. Place in refrigerator for at least 3 hours.

  10. Complete by cutting off the ends to make them even.


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