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Asians are known for their airy, light sponge cakes that leaves you floating on a cloud. I was feeling Asiany and wanted cake but didn’t really want chocolate cake. GASP! Fear not! I had leftover chocolate ganache and needed to use that up before it went bad. I have a recipe for a Swiss Roll and thought it would be nice to turn them into mini cupcakes. This cake is quite plain so I added some matcha powder and the taste and color turned out wonderfully! The chocolate frosting complements the green tea nicely and adds a nice little crunch to the cake.

This cake is ridiculously easy to make and is so healthy. No butter or oil! You can make the cake as it is without any flavor or add in any flavoring you want. It is so versatile! Make it as it was originally meant to be, as a Swiss Roll, or as a cake. The possibilities are endless!

Matcha (Green Tea) Sponge Cake/Swiss Roll
4 eggs
¾ cup sugar
1 cup flour
1 tsp baking powder
1 tbsp water
2 tbsp matcha powder (optional, replace as required)
Preheat oven to 190C. Prepare 8 cupcake liners if you’re making cupcakes, or line a 17x11x1 inch jelly roll pan.
Sift flour and baking powder and set aside. With a mixer, beat the eggs and add sugar while beating until frothy and almost doubled in size. Lower the speed of the mixer and slowly add the flour, baking powder and matcha powder. Add water. Beat until combined but do not over beat. Pour the batter into cupcakes or into the prepared pan. Bake for 10-13 minutes.
Cool cupcakes completely before frosting. If making Swiss Roll, turn over onto a waxed paper and remove the grease proof paper before rolling with the waxed paper.