“Matcha” is powdered green tea. It is used in lots of japanese desserts, I used it when I made green tea ice cream.

I decided to try it in a ‘jelly roll’ style cake. I’ve seen recipes with mousse filling, and cream filling, but I thought I’d try something different and fill it with “an” or sweetened red bean. Red bean and green tea go together like, well, peas and carrots. But tastier.


4 eggs, separated
3/4 cup sugar
1 tablespoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1 tablespoon matcha powder

Confectioners’ sugar, for dusting, sifted
1 can an/red bean
Whipped cream

Preheat oven to 400 degrees F.

Separate the whites and the yolks. Beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and matcha powder.


Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture.

Prep a jelly roll pan (or cookie sheet – by lining it with parchment paper, and spraying it with oil. This will make it easy to remove.

Pour the batter right onto the lined pan. Bake for 8 to 10 minutes until a golden brown.


While the cake is baking, put a clean towel down and dust it with powdered sugar. You will invert the cake onto this to start the rolling process.


When the cake comes out, turn it onto the towel. Peel off the parchment and trim it if you want it to be a more ‘perfect’ shape. Now the fun…


Begin with the narrow side and roll the cake and towel up together.

Cool cake on rack, seam side down, for 10 to 15 minutes. Once cake has cooled, gently unroll and spread cake with an filling and re-roll.


Now you have yourself a perfect rolled cake! Sprinkle with powdered sugar, slice and serve with whipped cream!