8 Serves
59 Mins
Preheat your oven to 175°C and line a jelly roll pan with parchment paper.
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JapaneseVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
28 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
85 mg / 4,700 mgSodium
44 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
5 g / 20 gCholesterol
115 mg / 300 mgCaffeine
15 mgNet Carbs
42 gAlcohol
0 g
In a large mixing bowl, whisk together the cake flour and matcha powder until well combined.
In a separate bowl, use an electric mixer to cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time.
Gently fold the dry flour and matcha mixture into the wet ingredients until just incorporated, being careful not to deflate the batter.
Spread the batter evenly into the prepared jelly roll pan and bake for 25 to 30 minutes until the cake springs back when touched.
14
g55
g10
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Brazilian
Italian