Name: Matcha Swiss Roll Cake Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: Japanese
Ingredients: 110 g cake flour; 2 tablespoons matcha powder (sifted); 1/2 teaspoon baking powder; 6 large eggs (room temperature, separated); 1/2 teaspoon cream of tartar; 150 g granulated sugar (divided into 100 g + 50 g); 50 g milk (dairy or non-dairy); 50 g oil (e.g., canola oil, avocado oil, etc.); 1 teaspoon vanilla extract; 1 teaspoon matcha powder (sifted); 400 g whipping cream or heavy cream (cold); 40 g powdered sugar; 1 teaspoon vanilla extract

There’s something simply magical about the light, fluffy texture and vibrant green color of this Matcha Swiss Roll Cake Recipe. It’s a perfect harmony of earthy matcha flavor blended into a tender sponge cake wrapped around luscious, lightly sweetened matcha whipped cream. Whether you’re a matcha lover or just curious about this elegant dessert, this cake is sure to become a beloved favorite that brightens up any tea time or celebration. Let me take you through every delicious step of this delightful treat!

Ingredients You’ll Need

The image shows two side-by-side scenes of baking preparation on a white marbled surface. On the left, a clear glass bowl holds a yellow liquid mixture with a smooth texture being mixed by a woman's hand holding a white electric mixer, with the metal beaters partially submerged in the mixture. The background has ceramic mugs with different colors and patterns. On the right, a fine metal sieve is held by a woman's hand above the same glass bowl, green powder falling through the sieve into the yellow liquid below, creating a layered green and yellow effect inside the bowl. The background remains consistent with ceramic mugs and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To make this stunning Matcha Swiss Roll, you’ll rely on a handful of simple but essential ingredients. Each plays a vital role in achieving its characteristic texture, color, and flavor—from the vivid matcha powder to the fluffy whipped cream that brings it all together with a dreamy finish.

110 g cake flour: The base of the sponge, cake flour ensures a soft, tender crumb.
2 tablespoons matcha powder (sifted): Adds that signature bright green color and fresh, grassy flavor.
1/2 teaspoon baking powder: Helps the cake rise just enough for a light texture.
6 large eggs (room temperature): Separating whites and yolks creates the perfect airy meringue and rich batter.
1/2 teaspoon cream of tartar: Stabilizes the egg white meringue for maximum volume.
150 g granulated sugar (divided 100g + 50g): Sweetens the cake while helping create a glossy meringue.
50 g milk (dairy or non-dairy): Moistens the batter and balances the matcha intensity.
50 g oil (canola, avocado, or similar): Keeps the sponge tender and adds moisture without heaviness.
1 teaspoon vanilla extract: Adds warmth and rounds out flavor complexity.
1 teaspoon matcha powder (sifted): For the whipped cream filling, boosting that luscious matcha taste.
400 g whipping cream or heavy cream (cold): Whipped to fluffy peaks for the creamy, melt-in-your-mouth filling.
40 g powdered sugar: Sweetens the whipped cream delicately without graininess.
1 teaspoon vanilla extract: Brings subtle sweetness and aromatic depth to the cream.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Matcha Swiss Roll Cake Recipe

Step 1: Prepare the Matcha Cake Sheet

Start by preheating your oven to 350°F and lining a 12×17-inch baking tray with parchment paper. Mix the cake flour, sifted matcha powder, and baking powder in a small bowl, setting this flour mixture aside for later. Then carefully separate the eggs—whites in one bowl, yolks in another. This separation is key to achieve the airy and light sponge that defines the roll cake.

Step 2: Make the Egg White Meringue

Add cream of tartar to the egg whites, and beat with an electric mixer on low-medium speed until frothy. Gradually add 100 grams of sugar, spoonful by spoonful, allowing it to fully incorporate before the next addition. Keep beating the meringue on medium-high until stiff, glossy peaks form. This meringue is the magic that gives your cake its incredible fluffiness.

Step 3: Prepare the Egg Yolk Mixture

Next, mix the egg yolks with the remaining 50 grams of sugar until combined and slightly pale. Stir in the milk, oil, and vanilla extract; these ingredients enrich the batter with moisture and subtle flavor. Gently sift the flour mixture into the yolk mixture, folding together at low speed just until combined to avoid deflating your batter.

Step 4: Combine and Fold the Batters

Fold one-third of the meringue into the egg yolk batter to lighten it. Then carefully fold in the remaining meringue, making sure to scrape the bottom and sides of the bowl. The goal is a homogenous, airy batter without any streaks—taking care not to overmix is crucial for perfect texture.

Step 5: Bake the Cake Sheet

Pour the batter into your prepared tray, spreading it evenly with an offset spatula. Bake for 12-15 minutes until the cake edges are just turning a light golden brown and the surface is puffed up. The aroma of matcha will start filling your kitchen — such a lovely sign you’re on the right track!

Step 6: Roll the Cake While Warm

After removing from the oven, let the cake cool on a wire rack for about 5 minutes. Run an offset spatula along the edges to loosen it, then invert onto the rack, remove the parchment paper, and flip onto a fresh paper sheet. Trim off the browned edges from the short ends. While the cake is still warm, gently roll it up with the parchment paper from a short side and let it cool completely in this rolled shape. This pre-rolling prevents cracks when you add the cream later.

Step 7: Prepare the Matcha Whipped Cream Filling

Sift matcha powder into a large bowl and mix with a small portion of the cold whipping cream using a spatula to remove clumps. Add the remaining cream, powdered sugar, and vanilla extract, then whip with a hand mixer to stiff peaks. This rich cream brings that perfect balance of sweetness and earthy matcha flavor that elevates the whole roll.

Step 8: Assemble the Swiss Roll Cake

Carefully unroll the cooled cake sheet and dollop the whipped cream evenly across the surface, leaving a 2-inch gap at one end. Spread into a thick, smooth layer. Roll the cake up again without the parchment, this time rolling onto plastic wrap to help keep it tight. Remove excess cream from the edges and seal the ends securely. Chill the cake in the refrigerator for at least 3 hours or overnight to let the cream set beautifully.

Step 9: Slice and Serve

Just before serving, trim about half an inch off both ends of the roll to reveal the pretty spiral swirl of cake and cream. Slice into 1 to 1.5-inch pieces with a serrated knife for neat cuts. For a special touch, pipe any remaining whipped cream on top or decorate with a dusting of matcha powder.

How to Serve Matcha Swiss Roll Cake Recipe

Garnishes

Adding a light dusting of sifted matcha powder or cocoa powder heightens the visual appeal and complements the flavors. Fresh berries or edible flowers make the presentation pop with color and freshness.

Side Dishes

This cake pairs wonderfully with a cup of hot green tea, jasmine tea, or even a creamy latte. Fresh fruit slices like strawberries or kiwi can add a refreshing contrast to the creamy, sweet roll.

Creative Ways to Present

For a twist, slice the cake into smaller pieces and serve in elegant mini dessert cups layered with extra whipped cream and crushed pistachios. You could also drizzle a gentle white chocolate glaze over the top for added indulgence and shine.

Make Ahead and Storage

Storing Leftovers

Store your leftover Matcha Swiss Roll Cake tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. The cream filling keeps its texture and flavor best when well covered to prevent drying out.

Freezing

You can freeze the cake roll wrapped securely in plastic wrap and foil for up to one month. Thaw overnight in the fridge before slicing to help preserve its luscious texture.

Reheating

This cake is best enjoyed chilled, so avoid reheating. If you want to serve it slightly less cold, leave it at room temperature for about 10 minutes before slicing and serving.

FAQs

Can I use a different type of green tea powder if I don’t have matcha?

Matcha’s fine texture and bright flavor make it the best choice, but you could experiment with other powdered green teas. Just be aware alternatives may alter the color and intensity of flavor.

Is it necessary to separate the eggs for this recipe?

Yes! Separating and whipping the egg whites to stiff peaks is key to achieving the light, airy texture typical of a Swiss roll sponge.

Can I substitute dairy milk with plant-based milk?

Absolutely! Non-dairy milk like almond or oat milk works well and won’t affect the texture noticeably.

How long does it take for the cake to chill properly?

At least 3 hours is needed for the cream to set firmly within the roll. Overnight chilling is even better for texture and ease of slicing.

Can I make this recipe gluten-free?

To make it gluten-free, try substituting the cake flour with a gluten-free flour blend suitable for cakes. Texture may be slightly different, but it’s worth experimenting!

Final Thoughts

I truly hope you give this Matcha Swiss Roll Cake Recipe a try because it’s such a joy to make and enjoy. From the vibrant green color to the silky whipped cream and cloud-like sponge, it’s a dessert that feels special yet completely approachable. Share it with friends and family, and watch their faces light up with delight!