This matcha roll cake recipe is made with an incredibly fluffy matcha chiffon cake and filled with airy matcha whipped cream for double the matcha green tea flavor. This elegant Japanese bakery-style matcha cake roll will be an instant crowd-pleasing dessert that will impress your friends and family.

Ingredients

You can find all the ingredients for this matcha roll cake recipe at your local grocery market. Be sure to use high-quality matcha powder for the best results!

Matcha Roll Cake

• Eggs: the egg yolks and egg whites are separated to create two different mixtures. Make sure to use room-temperature eggs for an even rise.
• Granulated Sugar: activates the egg whites to create the meringue and also gently sweetens the cake.
• Salt: every good dessert has a pinch of salt to balance out the sweetness and make it not too sweet.
• Vanilla Extract: Add a warm vanilla essence to the cake.
• Vegetable Oil: adds moisture and creates a tender crumb to the matcha chiffon cake.
• Whole Milk: adds moisture and depth to the cake which prevents it from cracking.
• Matcha Powder: for best results use ceremonial matcha powder. Ceremonial matcha has the most beautiful green hue and richest matcha flavor.
• Cake Flour: yields the softest crumb texture than all-purpose flour.
• Baking Powder: acts as a chemical leavening agent that aids in the rise of the cake
• Cream of Tartar: stabilizes the egg whites that aid in creating a proper meringue

Whipped Cream

• Heavy Whipping Cream: Make sure the heavy whipping cream is cold. This will allow your cream to whip up quickly.
• Matcha Powder: use ceremonial matcha for best results.
• Granulated Sugar: adds sweetness and stabilizes the whipped cream
• Vanilla Extract: adds a warm essence.

Substitutions and Additions

Substitutions

• Lemon juice: instead of cream of tartar, you can use lemon juice to stabilize the whipped cream.
• Dairy-free milk: alternatively you can use almond, soy, or oat milk instead of regular milk.
• Culinary Matcha: instead of ceremonial matcha, culinary matcha can be a substitute. But keep in mind the color and flavor will not be as rich.

Additions

• Alternative filling: instead of a whipped cream filling you can use a sweetened mascarpone cheese or cream cheese filling.
• Fruit: you can add fruit pieces to the filling like strawberries or mangos.

Instructions

Here are all the steps that will show you how to make this matcha roll cake recipe. Be sure to read all the expert tips for a foolproof bake.

Matcha Cake

1. Prepare the oven and pan. Prepare a 9×13 baking tray with parchment paper. Preheat the oven to 350°F or 176°C.
2. Mix the egg yolk mixture. In a large mixing bowl, add the egg yolks, 1/4 cup of sugar, salt, vanilla, oil and milk. Mix with a whisk until frothy and the sugar is dissolved.

3. Sift in the dry ingredients. In a separate mixing bowl, sift the matcha powder, cake flour, and baking powder into the egg yolk mixture. Whisk to combine.

4. Combine. Sift the dry ingredients to the wet ingredients and whisk to combine. Set aside.

5. Make the egg white meringue. In a large mixing bowl, quickly wipe the bowl with a paper towel and some lemon juice or vinegar. Add the egg whites and beat with an electric mixer on high until bubbly and frothy, then add the cream of tartar and beat until the whites are opaque and the bubbles have tightened up. Next, slowly pour the 1/3 cup of sugar in three increments while the mixer is running. Continue beating the egg whites until stiff peaks form.

6. Combine the egg mixtures. Using a rubber spatula, add about 1/3 of the egg white meringue into the egg yolk mixture and very gently fold until mostly mixed. Then add the next 1/3 of the mixture gently fold and repeat with the remaining third.

7. Bake. Pour the batter into the parchment-lined 9×13 inch pan and even out the batter with a spatula. Give the tray a few taps on your work surface to release any large air bubbles. Bake at 350°F or 176°C for 12-13 minutes or until a toothpick inserted in the center comes out clean.

Assembly

1. Remove and roll. Once you take the cake out of the oven flip the cake onto a sheet of parchment paper. Peel off the parchment paper and flip the cake over onto a soft kitchen towel on your work surface. Begin to roll the cake tightly with the kitchen towel starting with the short side of the cake.

2. Make the whipped cream. In a mixing bowl, sift the matcha add 2 tablespoons of heavy cream, and whisk until combined. Then add the remaining heavy cream, sugar, and vanilla extract. Whisk the mixture with an electric mixer until medium to stiff peaks form.

3. Assemble. When the cake has cooled completely, gently unroll the cake and trim the edges. Spread the whipped cream evenly on top using a rubber spatula leaving about 1 inch at the end of the cake unfrosted. Gently roll the cake. Wrap the matcha roll cake with plastic wrap and chill the cake in the refrigerator for at least 2 hours before slicing and serving.

Storage Instructions

You can store this matcha Swiss roll in an airtight container in the refrigerator for up to 3 days.

Freeze: alternatively, you can wrap the roll cake with plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw it in the refrigerator overnight before slicing and serving.

FAQ

Why did my cake crack?

Your roll cake could have cracked because of either:

1. You over-baked your cake causing the cake to dry out and be easier to crack when you roll.
2. You could have cracked the cake by working the cake too roughly when you rolled the cake.

To prevent the risk of cracks, roll the cake when it is still warm and at its most flexible state.

What is the difference between a Japanese roll cake and a classic Swiss roll?

Japanese roll cake differentiates from a classic Swiss roll in terms of sugar level and cake crumb. Classic Swiss rolls are sweeter and use more sugar than Japanese roll cakes. Moreover, Japanese roll cakes are made with a lighter and softer chiffon cake compared to a Swiss roll cake that is made with a sponge cake that is thinner and slightly drier.

Can I make a matcha roll cake in advance?

Yes! you can freeze your roll cake by storing it in an airtight container in the freezer for up to 3 months. When you’re ready to serve it, thaw it in the refrigerator overnight before slicing and serving.

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Matcha Cake Roll Recipe