INGREDIENTS
3 eggs
1 cup (170 gr.) sugar
1/3 cup (75 ml.) hot water + 2 tbsp. matcha tea powder
1 cup (115 gr.) sifted all purpose flour (or cake flour)
1 tsp. baking powder
1/4 tsp. salt
for filling:
1 cup whipping cream whipped with
3 tbsp. powdered sugar mixed with 1/2 tsp. corn starch
extra powdered sugar for dusting
METHOD
1. Preheat oven to 375degF (180degC).
2. Line a 10×15 inch (25x35cm) jelly roll or cookie sheet with buttered wax paper.
3. Turn up the edges of the paper a little all around (about 1 inch/2 cm).
4. Beat eggs in a bowl with high sides until fluffy and lemon coloured.
5. Add sugar gradually and continue beating.
6. Gradually add the cooled matcha tea mixture on low speed.
7. Carefully mix in the flour (sifted with salt and baking powder) in three parts.
8. Pour into pan and smooth over the top.
9. Bake until the centre is slightly firm and a toothpick inserted comes out clean, about 15 minutes.
10.Immediately loosen edges from the pan and invert cake onto the prepared dish towel.
11.Carefully peel off wax paper. While hot,roll cake and towel together from narrow end.
12.Place on a wire rack and cool completely. Unroll cake and remove towel.
13.Spread cake with the sweetened whipped cream and roll it up again.
14.Dust cake with powdered sugar,slice and serve. Decorate with mint sprigs if desired.