8 Serves
92 Mins
Preheat your oven and line a jelly roll pan with parchment paper to ensure the cake releases easily.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
87 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
0 g / 28 gSugar
13 g / 50 gSaturated Fat
8 g / 20 gCholesterol
126 mg / 300 mgCaffeine
30 mgNet Carbs
31 gAlcohol
0 g
Using a hand mixer, whisk the eggs and sugar until the mixture reaches a thick, pale ribbon stage.
Gently fold in the sifted cake flour and matcha powder, being careful not to deflate the egg foam.
Spread the batter evenly into the prepared jelly roll pan and bake until the sponge is springy to the touch.
Invert the warm cake onto a clean surface, peel off the parchment paper, and roll it loosely while warm to set the shape, then let it cool completely.
Whip the heavy cream until stiff peaks form and spread it over the cooled sponge before rolling it back up tightly.
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French