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I love matcha green tea. I used to be able to get tons of delicious matcha desserts while I was in China. After coming to the States, I've been searching and trying, and finally came up with this one for matcha cake.


Recipe Summary test

25 mins
8 mins
1 hr 30 mins
2 hrs 3 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

  • Sift flour, 3 tablespoons matcha powder, and baking powder together 3 times in a bowl.

  • Beat egg whites in a clean bowl using an electric mixture until stiff peaks form.

  • Beat egg yolks in a separate bowl using a clean beaters until very light. Add 1/2 cup sugar and sour cream; beat until light. Beat in flour mixture and milk until smooth. Fold in the egg whites. Smooth batter evenly over the prepared sheet.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 8 minutes.

  • Trim any uneven edges off the cake. Roll cake up in the parchment starting from the short side. Place on a rack and cool completely, at least 30 minutes.

  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add remaining 1 tablespoon matcha powder and 1 tablespoon sugar gradually, continuing to beat until stiff.

  • Unroll the cake and spread whipped cream over the top. Roll the cake up, peeling the parchment away and discarding it. Refrigerate cake roll for 1 hour before slicing.

Cook's Notes:

A blend of 3/4 cup all-purpose flour and 2 tablespoons cornstarch may be substituted for the cake flour and will not need to be sifted.

You can find matcha powder in Asian grocery stores and online.

You can use 1% or skim milk.

Make sure cake is still hot during the first roll.

Nutrition Facts

247 calories; protein 4.1g; carbohydrates 26.8g; fat 14.1g; cholesterol 90.9mg; sodium 81.8mg. Full Nutrition