Print

Matcha Roll Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

This light and fluffy Matcha Roll Cake combines the delicate flavors of Japanese green tea with a soft sponge cake rolled around a smooth matcha-infused whipped cream. Perfect as an elegant dessert or afternoon treat, this recipe guides you through creating an airy meringue-based cake, gently folding in rich matcha-flavored elements, and assembling a beautifully rolled cake with a luscious filling.

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 tablespoons (60 ml) whole milk
  • 2 tablespoons (12 g) matcha powder
  • ½ cup (67 g) cake flour
  • ½ teaspoon (2 g) baking powder
  • 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 Filling

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

Instructions

  1. Prepare the oven and pan. Line a 9×13 inch baking tray with parchment paper and preheat the oven to 350°F (176°C) to ensure the cake bakes evenly.
  2. Mix the egg yolk mixture. In a large bowl, whisk together the egg yolks, ¼ cup sugar, salt, vanilla extract, vegetable oil, and whole milk until the sugar dissolves and the mixture is frothy.
  3. Sift in the dry ingredients. Sift the matcha powder, cake flour, and baking powder into the egg yolk mixture and gently whisk to combine, ensuring no lumps.
  4. Make the egg white meringue. Clean and dry a large mixing bowl; add egg whites and beat on high speed until foamy. Add cream of tartar and continue beating until opaque and bubbles tighten. Gradually add ⅓ cup sugar in thirds, beating until stiff, glossy peaks form.
  5. Combine the mixtures. Fold 1/3 of the egg white meringue gently into the egg yolk mixture using a rubber spatula to lighten it, then fold in the remaining meringue in two additions. Be careful to preserve the airiness.
  6. Bake the cake. Pour the batter evenly into the prepared pan, smoothing the surface. Tap the pan lightly on the counter to remove large air bubbles. Bake for 10-12 minutes or until a toothpick inserted in the center is clean.
  7. Remove and roll the cake. Immediately flip the hot cake onto a sheet of parchment paper, peel off the original parchment lining, then flip the cake onto a clean kitchen towel. Carefully roll the cake with the towel starting from the short side, rolling slowly and gently to avoid cracks. Allow it to cool completely rolled.
  8. Prepare the matcha whipped cream filling. In a bowl, sift the ½ teaspoon matcha powder and mix with 2 tablespoons heavy cream until combined. Add remaining heavy cream, granulated sugar, and vanilla extract, then whip until medium to stiff peaks form.
  9. Assemble the roll cake. Unroll the cooled cake gently, trim edges for neatness, then spread whipped cream evenly over the surface, leaving about 1 inch at one short end unfrosted for easier rolling. Roll the cake tightly but gently without squeezing. Wrap in plastic wrap and refrigerate for at least 2 hours to set.
  10. Serve. After chilling, unwrap and slice the matcha roll cake into desired portions and serve chilled.

Notes

  • Ensure eggs are at room temperature for better volume when whipping.
  • Be gentle when folding the meringue into the batter to keep the cake light and airy.
  • Rolling the cake while warm prevents cracking; cool completely before filling.
  • Use high-quality matcha powder for the best flavor and vibrant color.
  • Chilling the cake maintains its shape and enhances flavor melding.

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