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Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) matcha powder
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
For the whipped cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
– 1 teaspoon pure vanilla extract
For the strawberry topping:
– 1 cup sliced strawberries
– 1 tablespoon granulated sugar
– 1 tablespoon honey
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and matcha powder.
3. In a large bowl, whisk together egg whites and milk. Add the dry ingredients and whisk until smooth.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 12-15 minutes or until the cake is golden brown and springs back when touched.
6. Remove from the oven and let cool in the pan for 5 minutes.
7. Dust the top of the cake with powdered sugar and roll it up tightly.
8. Let the cake cool completely on a wire rack.
9. To make the whipped cream, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
10. To assemble, unroll the cake and spread the whipped cream evenly over the top.
11. Arrange sliced strawberries on top of the whipped cream.
12. Roll the cake up tightly and refrigerate for at least 30 minutes before serving.
Tips:
– Use high-quality matcha powder for the best flavor and color.
– Don’t overmix the batter, as it can result in a dense cake.
– Let the cake cool completely before assembling to prevent it from breaking.
– You can adjust the amount of matcha powder to your liking, depending on how strong you prefer the matcha flavor.