8 Serves
74 Mins
Preheat your oven to 175°C and line a jelly roll pan with parchment paper.
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JapaneseVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
71 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
590 mg / 4,700 mgSodium
497 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
0 g / 20 gCholesterol
3 mg / 300 mgCaffeine
15 mgNet Carbs
47 gAlcohol
0 g
In a large mixing bowl, sift together the cake flour, matcha powder, and baking powder.
In a separate bowl, use a hand mixer to cream the unsalted butter and sugar until light and fluffy, then beat in the eggs one at a time.
Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to deflate the batter.
Spread the batter evenly into the prepared jelly roll pan and bake for 25-30 minutes until the cake springs back when touched.
Once cooled slightly, spread the azuki bean paste over the sponge and roll it tightly into a log shape.
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Mexican
Italian