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8 Serves
72 Mins
4 g
31 g
18 g
Preheat your oven to 175°C and line a jelly roll pan with parchment paper.
Ingredients, vitamins, and health benefits
Vegetable Oil
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
51 mg / 4,700 mgSodium
81 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
19 g / 50 gSaturated Fat
9 g / 20 gCholesterol
135 mg / 300 mgCaffeine
15 mgNet Carbs
31 gAlcohol
0 g
In a large mixing bowl, whisk together the cake flour, matcha powder, and baking powder.
In a separate bowl, use an electric mixer to cream the 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 to 30 minutes until the cake springs back when touched.
Remove from the oven and immediately roll the warm cake in parchment paper to set its shape while it cools.
Cake Flour
Matcha Powder
Baking Powder
Butter
Sugar
Egg
Vitamin A
40 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
51 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
19 g / 50 gSaturated Fat
9 g / 20 gCholesterol
135 mg / 300 mgCaffeine
15 mgNet Carbs
20
g50
g31
g
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PeruvianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g