Desserts

Matcha Roll Cake

Name: Matcha Roll Cake
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 4 pieces Large Eggs; 0.33 cup Granulated Sugar; 0.5 cup Cake Flour; 1.5 tbsp Ceremonial Grade Matcha Powder; 3.5 tbsp Whole Milk; 2.5 tbsp Vegetable Oil; 0.8 cup Heavy Whipping Cream; 2 tbsp Powdered Sugar

This Matcha Roll Cake is a masterpiece of Japanese confectionery, featuring a soft sponge infused with premium green tea powder and a cloud-like cream filling. It offers a sophisticated balance of earthy bitterness and delicate sweetness that melts in your mouth with every bite.

Prep

25m

Cook

12m

Serves

Calories

280kcal

Qty	Ingredient
4 pieces 200 g	Large Eggs
0.33 cup 70 g	Granulated Sugar
0.5 cup 55 g	Cake Flour
1.5 tbsp 10 g	Ceremonial Grade Matcha Powder
3.5 tbsp 50 ml	Whole Milk
2.5 tbsp 40 ml	Vegetable Oil
0.8 cup 200 ml	Heavy Whipping Cream
2 tbsp 20 g	Powdered Sugar

How to Make Matcha Roll Cake

Step 1. Preheat your oven to 340°F (170°C) and line a 10x10 inch (25x25cm) square cake pan with parchment paper.

Step 2. Separate the egg yolks from the whites into two clean bowls.

Step 3. In the bowl with egg yolks, add 20g of sugar and whisk until pale. Gradually add the vegetable oil and milk, whisking until well combined.

Step 4. Sift the cake flour and matcha powder into the yolk mixture. Whisk gently until the batter is smooth and no green lumps remain.

Step 5. In the other bowl, beat the egg whites while gradually adding the remaining 50g of sugar. Continue beating until stiff, glossy peaks form to create a stable meringue.

Step 6. Gently fold one-third of the meringue into the matcha batter using a spatula to lighten it. Fold in the remaining meringue in two batches, being careful not to deflate the air bubbles.

Step 7. Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter to release large air bubbles. Bake for 12-15 minutes or until the sponge springs back when touched.

Step 8. Immediately remove the cake from the pan. Place a new sheet of parchment paper on top and flip it over. While still warm, gently roll the cake up with the parchment paper and let it cool completely in this rolled shape.

Step 9. While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form.

Step 10. Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the surface, leaving a small border at the edges. Carefully roll the cake back up, wrap it in plastic wrap, and refrigerate for at least 2 hours before slicing.

·
Use ceremonial grade matcha for a vibrant green color and better flavor; culinary grade can sometimes turn brownish after baking.
·
Do not overbake the sponge, as it will become dry and crack when you attempt to roll it.
·
Rolling the cake while it is still warm is the secret to preventing tears; it trains the fibers to stay in that shape.
·
For clean slices, use a warm serrated knife and wipe it clean between every single cut.

Frequently Asked Questions

Why did my matcha roll cake crack?

Cracking usually happens if the cake is overbaked and loses too much moisture, or if you waited until the cake was cold before doing the initial roll.

Can I use all-purpose flour instead of cake flour?

Cake flour has a lower protein content, which results in a softer, more flexible sponge. All-purpose flour can make the cake rubbery and more prone to breaking.

How long does this cake stay fresh?

It is best enjoyed within 2 days. Store it in an airtight container in the refrigerator to keep the cream stable and the sponge moist.

Can I add other fillings?

Yes, a thin layer of sweetened red bean paste (anko) spread before the whipped cream is a classic Japanese variation.