Matcha Jasmine Roll Recipe

Ingredient :
For Matcha Sponge Cake

• 2 tbsp matcha powder
• 1 cup all purpose flour
• 1/4 cup powdered coconut flour
• 1/2 tsp baking powder
• 5 large eggs

For Jasmine Cream Filling

• 1 1/4 cups heavy cream
• 1 tsp dried Jasmine flower
• 2 tbsp sugar

Instructions :

1. In a small saucepan, combine the cream, sugar and dried jasmine flower. Bring to a simmer over low heat and gently simmer for 5 minutes. Turn off the heat, cover with a lid and allow the tea to steep for 15 minutes.
2. Strain the cream into a bowl and discard the flower. Cover the cream and refrigerate until chilled.
3. Preheat the oven to 350 F and line a large, rimmed baking sheet with parchment paper.
4. In a large mixing bowl, use a hand-mixer on high speed to beat eggs for 1 minute. Reduce hand-mixer speed to low. Gradually beat flour mixture into egg mixture.
5. Transfer the batter to the prepared baking sheet. Bake for 10 to 12 minutes.
6. Transfer the baking sheet to a wire cooling rack and allow the cake to cool for 10 minutes. Roll up the cake into a log, using the parchment paper to assist. Once rolled, allow the cake to cool for 10 more minutes. Unroll the cake and allow it to cool completely.
7. Spread the whipped cream on the cake, and starting from a short side, carefully and tightly roll up the cake. Set the cake seam-side down and wrap in parchment paper or plastic wrap. Chill in the fridge for at least 1 hour, or up to overnight, to set. Slice with a sharp knife and serve.