The matcha cake roll stands as a perfect blend of traditional Japanese flavors and modern dessert artistry, combining the earthy depth of matcha with the light, airy texture of sponge cake. Also known as a green tea Swiss roll, this Japanese dessert features a delicate matcha-infused sponge cake wrapped around a cloud of sweet whipped cream for a stunning visual and taste contrast. With just 30 minutes of prep time and 12 minutes of baking time, this elegant dessert requires a total of 3 hours and 42 minutes (mostly chilling time) to create a show-stopping treat that serves 8-10 people at approximately 250 calories per slice. I’ve spent years perfecting this recipe, and I’m excited to share how you can create this beautiful matcha dessert at home, bringing a touch of Japanese pastry expertise to your kitchen.
Matcha Cake Roll
Equipment
- Jelly Roll Pan
- Sifter
Ingredients
- 4 large eggs separated
- 1/2 cup granulated sugar divided
- 1 tbsp honey
- 2 tbsp milk
- 1/2 cup cake flour sifted
- 1 tbsp matcha powder sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat the egg yolks with half of the granulated sugar until pale and thick.
- Mix in the honey and milk until well combined.
- In a separate bowl, sift together the cake flour, matcha powder, baking powder, and salt.
- Gradually fold the dry ingredients into the egg yolk mixture until just combined.
- In another bowl, beat the egg whites until foamy, then gradually add the remaining granulated sugar, beating until stiff peaks form.
- Gently fold the beaten egg whites into the matcha batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Carefully transfer the cake onto a clean kitchen towel, peeling off the parchment paper. Roll the cake up gently while still warm and let it cool completely.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Re-roll the cake gently without applying too much pressure.
- Chill the cake for at least 30 minutes before slicing and serving.
Notes
- Serving Tip: Dust with extra matcha powder or powdered sugar before serving for an elegant finish.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Flavor Variation: Add red bean paste or chopped strawberries for an extra layer of flavor.
Nutrition
The Allure of Japanese Matcha in Desserts
Matcha has gained incredible popularity in the dessert world, but its roots in Japanese culture go back centuries. The vibrant green powder isn’t just visually stunning – it carries a complex flavor profile with grassy, slightly bitter notes that balance perfectly with sweet cream. Unlike regular green tea, matcha is made from shade-grown tea leaves that are stone-ground into a fine powder, preserving all the nutrients and creating that signature intense flavor.
What makes a matcha cake roll particularly special is the way it showcases both the flavor and color of matcha in a delicate sponge cake. The light, airy texture of the cake pairs beautifully with the rich matcha taste. The rolling technique, while initially intimidating, creates a dessert that’s as visually impressive as it is delicious. This Japanese-inspired treat has become popular worldwide for good reason – it’s the perfect balance of elegant presentation and unique flavor.
Before diving into making your own matcha cake roll, consider the quality of your ingredients. The star ingredient is matcha, and using culinary-grade matcha powder will significantly impact your results. Lower quality matcha can be bitter and dull in color, while high-quality matcha provides that perfect balance of flavor and brilliant green hue. If you’re interested in exploring other matcha-based recipes, you’ll find that investing in good matcha is always worth it.
Gathering Your Essential Ingredients
Creating a perfect matcha cake roll requires just the right balance of ingredients. For the cake portion, you’ll need 4 large eggs (separated), 100g granulated sugar, 60g cake flour, 15g matcha powder, 1/4 teaspoon baking powder, 30ml vegetable oil, and 30ml milk. The filling is delightfully simple: 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.
The most crucial ingredient is undoubtedly the matcha powder. I can’t stress enough how important it is to use high-quality culinary-grade matcha. The difference between culinary and ceremonial grade lies in their intended use; while ceremonial grade is meant for drinking as tea, culinary grade is specifically designed for cooking and baking. A good culinary-grade matcha will provide the perfect balance of flavor and color without excessive bitterness.
Cake flour is another ingredient that shouldn’t be substituted if possible. Its lower protein content results in a more tender, delicate sponge that’s perfect for rolling without cracking. If you don’t have cake flour on hand, you can make a substitute by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup of flour. This creates a similar lower-protein flour that will help maintain the light texture needed for a successful Swiss roll.
When selecting your eggs, make sure they’re at room temperature, as this will help them whip up to maximum volume. For the heavy cream, a higher fat content will produce a more stable whipped cream filling that holds its shape well when sliced. If you’re looking for a twist on the traditional recipe, you might also enjoy incorporating elements from matcha raspberry treats by adding fresh berries to your cream filling for a pop of color and flavor.
Mastering the Cake Batter Technique
Begin by preheating your oven to 375°F (190°C) and preparing your jelly roll pan. Line a 10×15 inch pan with parchment paper, making sure it extends slightly over the edges for easy removal. Lightly grease the parchment to ensure nothing sticks during the baking process.
The key to a perfect matcha cake roll lies in the preparation of the batter. Start by sifting together the cake flour, matcha powder, and baking powder in a bowl – this ensures no lumps and helps achieve that light texture. Next comes the most technical part: separating and beating the eggs. Place the egg whites in one bowl and the yolks in another.
Beat the egg whites until they form soft peaks, then gradually add half the sugar while continuing to beat until stiff peaks form. Be careful not to overbeat – the whites should be glossy but not dry or separated. In the separate bowl, beat the egg yolks with the remaining sugar until pale and thick. This dual approach to egg preparation is what gives the sponge cake its characteristic lightness.
Now for the delicate folding process. First, gently fold the oil and milk into the egg yolk mixture. Then fold this mixture into the beaten egg whites. Finally, sift the dry ingredients over the batter and fold in with a light hand using a cutting motion rather than stirring. The goal is to maintain as much air as possible in the batter while ensuring everything is fully incorporated. For those curious about how matcha compares to other tea varieties in baking, exploring the differences between hojicha and matcha can provide interesting culinary insights.
Baking and Rolling Techniques
Pour the batter into your prepared pan and spread it evenly with an offset spatula. Give the pan a gentle tap on the counter to release any large air bubbles. Bake in your preheated oven for 10-12 minutes until springy to the touch – be vigilant as this thin cake can overbake quickly. The cake should spring back when lightly pressed but still look moist on the surface.
While the cake is baking, prepare for the rolling process by laying out a clean kitchen towel and dusting it generously with a mixture of powdered sugar and a small amount of matcha powder. This prevents sticking and adds a beautiful finish to the exterior of your cake roll. The rolling technique is crucial – it must be done while the cake is still warm to prevent cracking.
As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan. Working quickly but carefully, invert the cake onto the prepared towel, peel off the parchment paper, and trim any crusty edges if needed. Starting from the short end, roll the cake up with the towel inside. The towel acts as a barrier between the layers of cake, preventing them from sticking together while allowing the cake to hold its shape as it cools.
Allow the rolled cake to cool completely on a wire rack, seam-side down. This cooling period is essential – it allows the cake to “memorize” its rolled shape. While waiting, prepare your filling by whipping the heavy cream with powdered sugar and vanilla extract until firm peaks form. Don’t overwhip, as this can make the cream grainy or buttery. If you’re feeling adventurous, consider trying a matcha affogato-inspired filling by incorporating espresso flavors into your cream.
Creating the Perfect Cream Filling
The contrast between the earthy matcha cake and the sweet, cloud-like filling is what makes this dessert so magnificent. When whipping your cream, aim for medium-firm peaks that will hold their shape without being too stiff. The cream should be cold before whipping, and chilling your bowl and beaters beforehand helps achieve the perfect consistency faster.
Once your cake has completely cooled (this usually takes about an hour), gently unroll it. Don’t force it flat – allow it to retain a slight curve to prevent cracking. Spread the whipped cream filling evenly over the cake, leaving about a half-inch border around the edges. The cream will spread slightly as you roll, so this margin prevents overflow.
Using the towel as assistance, re-roll the cake without the towel this time, creating a tight spiral with the filling. The initial pre-rolling while warm helps significantly here, as the cake will naturally want to return to that shape. Wrap the completed roll in plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to set completely.
The chilling process is not just about setting the cream – it also allows the flavors to meld beautifully. During this time, the slight bitterness of the matcha softens as it mingles with the sweet cream, creating a perfectly balanced flavor profile. If your kitchen is particularly warm, consider chilling your serving plate before presentation as well. Many of my readers who submit their own dessert recipes have shared that this extra step makes a noticeable difference in how cleanly the cake slices.
Presentation and Serving Suggestions
After your matcha cake roll has chilled completely, unwrap it and transfer to a serving platter. For the finishing touch, dust the top lightly with additional matcha powder or confectioners’ sugar using a fine-mesh sieve. This not only enhances the visual appeal but also adds a final layer of flavor to each bite.
When it’s time to serve, use a sharp knife dipped in hot water and wiped clean between cuts to create clean, beautiful slices. This prevents the cream from smearing and gives you picture-perfect servings every time. For an extra special presentation, consider garnishing with fresh berries, a sprig of mint, or even edible flowers that complement the vibrant green color of the matcha.
This dessert pairs wonderfully with traditional Japanese green tea, a lightly sweetened iced matcha latte, or even a small glass of plum wine for an adult treat. The cake roll is substantial enough to stand alone as a dessert but light enough to follow a full Japanese-inspired meal. If you’re hosting a gathering that celebrates Japanese cuisine, this makes for an impressive finale that will have your guests asking for the recipe.
While traditional matcha cake rolls are a treat on their own, don’t be afraid to get creative with seasonal adaptations. Consider adding fresh seasonal fruits to your filling or experimenting with complementary flavors like white chocolate, black sesame, or even a touch of citrus zest. For those looking to shop for the perfect accessories to serve this elegant dessert, check out our foodie-themed apparel and accessories that celebrate Japanese dessert culture.
Troubleshooting Common Challenges
Even experienced bakers can run into issues when making a matcha cake roll. The most common problem is cracking during rolling. To prevent this, make absolutely certain you roll the cake while it’s still warm from the oven. If small cracks do appear, don’t worry – they’ll often be covered by the cream filling or can be disguised with a dusting of matcha powder.
Another challenge might be achieving that vibrant green color. If your cake looks dull or brownish after baking, it’s likely due to either low-quality matcha or overbaking. High-quality matcha will maintain its bright green color even after exposure to heat, while lower grades tend to turn brownish. Additionally, keeping a close eye on baking time helps preserve both color and moisture.
If your cream filling seems too soft or starts to leak out of the sides, it may not have been whipped to firm enough peaks or the cake might not have been chilled adequately before slicing. Ensure your heavy cream is properly whipped and give your rolled cake plenty of time in the refrigerator before serving. Some bakers find that adding a small amount of stabilizer like cream cheese or mascarpone to the whipped cream helps maintain its structure.
Remember that practice makes perfect with this recipe. Each time you make it, you’ll become more familiar with the texture and behavior of the batter and filling. If you’re looking for more matcha inspiration or want to learn about local dessert shops that specialize in Japanese treats, consider submitting your favorite local dessert shop to our business directory to share with fellow matcha enthusiasts.