Green Tea Cake Roll
Spongy green tea (matcha) cake with cream cheese filling. Like a dream. Wrap leftover cake tightly and store in the refrigerator.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Substitute sifted all-purpose flour for the cake flour, if necessary.
Eggs can be replaced with half of 1 refrigerated reduced-cholesterol whole egg product.
Filling can be replaced with vanilla cream, chocolate cream, or green tea cream. It can also be replaced with Greek yogurt if desired. The cake can be baked with nuts covering the bottom of the roll pan if desired.
Nutrition Facts
Per Serving:
187 calories; protein 4.2g; carbohydrates 28.2g; fat 6.3g; cholesterol 62mg; sodium 121.2mg.
Full Nutrition