Matcha Roll Cake

A matcha cake roll slice on a plate surrounded by table settings.

Soft and fluffy matcha roll cake filled with lightly sweetened matcha whipped cream is packed with double the matcha for a delicious bakery style dessert you can make at home!

Course Dessert

Cuisine Asian Fusion, Japanese

Keyword green tea cake roll, matcha swiss roll

Prep Time 1 15

Cook Time 12

Chill Time 2

Total Time 3 27

Servings servings

Calories 342kcal

Author Megan

Equipment

Ingredients

Matcha Cake

4 large egg yolks room temperature
¼ cup (50 g) granulated sugar for egg yolk mixture
¼ teaspoon (1 g) salt
½ teaspoon vanilla extract
¼ cup (50 ml) vegetable oil
3 ½ tablespoon (60 ml) whole milk
2 tablespoons (12 g) matcha powder
½ cup (67 g) cake flour
½ teaspoon (2 g) baking powder

Meringue

4 large egg whites room temperature
¼ teaspoon (1 g) cream of tartar
⅓ cup (70 g) granulated sugar for egg white meringue

Whipped Cream

1 cup (250 ml) heavy whipping cream cold
½ teaspoon matcha powder sifted
¼ cup (47 g) granulated sugar
½ teaspoon vanilla extract

Instructions

Matcha Cake

Prepare the oven and pan. Prepare a 9×13 baking tray with parchment paper. Preheat the oven to 350°F or 176°C.
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.
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.
Combine. Sift the dry ingredients to the wet ingredients and whisk to combine. Set aside.
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 or when the egg whites are white, shiny and the egg whites hold its pointed tip when you lift the mixer from the bowl.
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, and gently fold and repeat with the remaining third. Be careful to not deflate the air in the mixture by over-folding.
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 10-12 minutes or until a toothpick inserted in the center comes out clean.

Assemble

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. Do this very slowly and very gently. Be sure not to squeeze the cake too tightly because this may create cracks. Allow the cake to cool completely rolled up in the towel.
Make the whipped cream. In a mixing bowl, sift the matcha and 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.
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 cake with plastic wrap and chill the cake in the refrigerator for at least 2 hour. Then slice and serve!

Notes

See the expert tips section above for a foolproof bake.

Nutrition