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Matcha Swiss Roll Cake Recipe

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4.3 from 9 reviews

This Matcha Roll Cake is a delicate, fluffy Swiss roll infused with vibrant matcha flavor and filled with smooth, lightly sweetened matcha whipped cream. The cake features a soft sponge baked to perfection, rolled with a luscious matcha cream filling, making it an elegant dessert perfect for tea time or special occasions.

Ingredients

Matcha Cake Sheet

  • 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

Matcha Whipped Cream Filling

  • 1 teaspoon matcha powder (sifted)
  • 400 g whipping cream or heavy cream (cold)
  • 40 g powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12×17 inch baking tray with parchment paper cut to size and set aside.
  2. Mix Dry Ingredients: In a small bowl, combine the cake flour, sifted matcha powder, and baking powder, then set aside.
  3. Separate Eggs: Carefully separate the egg whites and yolks into two large mixing bowls, ensuring no yolk contaminates the whites. Set the yolks aside.
  4. Make Egg White Meringue: Add the cream of tartar to the egg whites. Using an electric hand mixer, beat the egg whites on low-medium speed until frothy like cappuccino foam. Gradually add 100 g sugar one spoonful at a time, mixing between additions. Beat on medium-high speed until stiff peaks form. Set aside.
  5. Prepare Egg Yolk Mixture: To the egg yolks, add the remaining 50 g sugar and mix until combined. Add milk, oil, and vanilla extract and mix well. Sift the flour mixture into the yolk mixture using a fine mesh sieve and mix on low speed just until combined.
  6. Combine Meringue and Egg Yolks: Fold about one-third of the egg white meringue into the egg yolk mixture gently using a spatula, scraping the bowl’s bottom. Then fold in the remaining meringue carefully until the batter is homogenous and no streaks remain. Avoid overmixing to keep the batter light.
  7. Fill and Bake: Pour the batter evenly into the prepared baking tray. Use an offset spatula to spread the batter to the edges and smooth the surface. Bake for 12-15 minutes, until the edges are lightly browned and the top is puffed.
  8. Release and Cool Cake: Let the cake cool on a wire rack for about 5 minutes. Run an offset spatula around the edges to loosen the cake, then place a wire rack on top of the pan, hold both the pan and rack with oven mitts, and flip to release the cake. Peel off the parchment paper carefully. Place a fresh parchment sheet on top and flip the cake onto it.
  9. Pre-roll Cake: Trim off the browned edges from the short ends. While warm, roll the cake up from a short end with the parchment paper to form a log. Let it cool completely in the rolled shape.
  10. Prepare Matcha Whipped Cream: In a large bowl, sift matcha powder and mix with a small amount of whipping cream to remove clumps. Add the remaining whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
  11. Spread Filling and Roll: Unroll the cooled cake gently. Spread the matcha whipped cream evenly over the cake, leaving about 2 inches at one end without cream. Roll the cake back up carefully, placing plastic wrap beside the cake and rolling onto it. Smooth out excess cream from the seams and ends. Wrap tightly and chill in the refrigerator for at least 3 hours or overnight to set.
  12. Slice and Serve: Before serving, trim 1/2 inch off both ends to reveal the swirl. Slice into 1 to 1.5 inch pieces. Optionally, pipe any leftover whipped cream on top for decoration and serve chilled.

Notes

  • Ensure eggs are at room temperature for better volume in meringue.
  • Sift matcha powder well to prevent lumps in both batter and cream.
  • Do not overmix the batter once combining meringue with yolk mixture to maintain cake fluffiness.
  • Rolling the warm cake gently helps avoid cracks in the final roll.
  • Chilling the cake after filling allows the cream to set firmly for cleaner slices.
  • Substitute dairy milk and cream with non-dairy alternatives like almond or oat milk and coconut cream for dairy-free version.

Find it online: https://bitezly.com/matcha-swiss-roll-cake-recipe/