Matcha Roll Cake (Swiss Roll)

Why You’ll Love This Recipe

I enjoy this recipe because it combines the delicate texture of a classic Swiss roll with the distinctive flavor of matcha. The cake remains soft and airy thanks to the whipped egg white meringue, while the creamy filling adds richness without being too heavy. I also appreciate how impressive the finished roll looks despite using simple ingredients and straightforward techniques.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Matcha Cake Sheet

• 110 g cake flour
• 2 tablespoons matcha powder, sifted
• 1/2 teaspoon baking powder
• 6 large eggs, room temperature
• 1/2 teaspoon cream of tartar
• 150 g granulated sugar, divided (100 g + 50 g)
• 50 g milk (dairy or non-dairy)
• 50 g oil (canola oil, avocado oil, or similar)
• 1 teaspoon vanilla extract

For the 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

Directions

Prepare the Matcha Cake Sheet

1. I preheat the oven to 350°F (175°C) and line a 12 x 17-inch baking tray with parchment paper.
2. In a small bowl, I combine the cake flour, matcha powder, and baking powder, then set the mixture aside.
3. I separate the egg whites and egg yolks into two large mixing bowls.
4. To the egg whites, I add the cream of tartar and beat until frothy.
5. I gradually add 100 g of sugar, one spoonful at a time, and continue beating until stiff peaks form.
6. In the bowl with the egg yolks, I add the remaining 50 g sugar and mix until combined.
7. I add the milk, oil, and vanilla extract and mix until smooth.
8. I sift the flour mixture into the egg yolk mixture and mix just until incorporated.
9. I gently fold one-third of the meringue into the egg yolk mixture.
10. I add the remaining meringue and carefully fold until no streaks remain, taking care not to overmix.
11. I pour the batter into the prepared baking tray and spread it evenly into the corners.
12. I bake the cake for 12 to 15 minutes, or until the top is lightly golden and springy.
13. After baking, I cool the cake for about 5 minutes before carefully removing it from the pan.
14. I peel away the parchment paper and transfer the cake onto a fresh sheet of parchment.
15. I trim the short ends of the cake and gently roll it up with the parchment paper while still warm.
16. I allow the rolled cake to cool completely.

Prepare the Matcha Whipped Cream Filling

17. In a large bowl, I combine the sifted matcha powder with a small amount of cream, mixing until smooth and free of lumps.
18. I add the remaining cream, powdered sugar, and vanilla extract.
19. Using an electric mixer, I whip the mixture until stiff peaks form.

Assemble the Cake

20. I carefully unroll the cooled cake.
21. I spread an even layer of matcha whipped cream across the surface, leaving about 2 inches at one end uncovered.
22. I reserve any extra whipped cream for decorating later.
23. I roll the cake back up tightly in the same direction as before.
24. I wrap the cake securely in plastic wrap and refrigerate it for at least 3 hours or overnight.
25. Before serving, I trim both ends to reveal the swirl and slice the cake into portions.
26. If desired, I decorate the top with the remaining whipped cream.

Servings and Timing

• Servings: 8
• Prep Time: 30 minutes
• Baking Time: 12–15 minutes
• Cooling Time: 45 minutes
• Chilling Time: At least 3 hours
• Total Time: Approximately 4 hours 30 minutes

Variations

• I sometimes add fresh strawberries or raspberries inside the cream filling for a fruity contrast.
• I enjoy topping the finished cake with a dusting of matcha powder for extra color and flavor.
• For a richer filling, I fold mascarpone cheese into the whipped cream.
• I occasionally use white chocolate whipped cream instead of matcha cream.
• I like garnishing the cake with fresh berries or edible flowers when serving for special occasions.

Storage/Reheating

I store the Matcha Roll Cake covered in the refrigerator for up to 3 days. The chilled cake maintains its shape and texture best when kept tightly wrapped or placed in an airtight container.

For longer storage, I freeze individual slices or the whole roll for up to 1 month. I thaw it overnight in the refrigerator before serving.

Since this dessert contains whipped cream, I do not reheat it. I prefer serving it chilled or after sitting at room temperature for about 10 to 15 minutes.

FAQs

Why do I roll the cake while it is still warm?

I roll the cake while warm because it helps the sponge develop its shape and reduces the chance of cracking later when filled and rolled again.

Can I use culinary-grade matcha?

I can, but I prefer using a high-quality culinary or ceremonial-grade matcha for the best color and flavor.

Why did my cake crack?

Cracking can happen if the cake cools completely before the initial roll or if it becomes overbaked and loses moisture.

Can I make this cake a day ahead?

Yes. I often prepare it the day before serving since the chilling time helps the filling set and improves the texture.

How do I achieve a bright green color?

I use fresh, high-quality matcha powder because it naturally provides a vibrant green color and a cleaner flavor.

Conclusion

I love this Matcha Roll Cake because it offers a perfect balance of light sponge cake and creamy matcha filling. The beautiful spiral, soft texture, and distinctive green tea flavor make it an impressive dessert that feels both sophisticated and comforting. Whether I serve it for a gathering or enjoy a slice with tea, it always delivers a delightful combination of flavor and elegance.

Print