If you love light, airy cakes with a hint of bitterness to balance the sweetness, this Matcha Roll Cake is for you. A soft matcha sponge rolled with a creamy, tangy cream cheese filling makes this dessert elegant yet surprisingly easy to prepare.
Ingredients you will need
Eggs: You'll need large eggs (yolks and whites separated) at room temperature.
Milk: Adds moisture to the cake batter and keeps the sponge soft.
Vegetable oil: Use a neutral oil such as canola oil to keep the sponge tender without adding flavor.
Vanilla extract: Adds warmth and rounds out the matcha flavor.
Flour: Use all-purpose flour to make this Matcha Roll Cake recipe.
Matcha powder: Use good-quality ceremonial grade matcha for the best color and flavor.
Salt: Balances the sweetness and enhances the overall taste.
Cream of tartar: Helps stabilize the egg whites for a better meringue.
Granulated sugar: Sweetens the sponge and helps create a stable meringue.
Cream cheese: Use cold cream cheese to make the filling.
Heavy whipping cream: Adds lightness and creaminess to the filling.
Powdered sugar: Sweetens the filling smoothly without graininess.
Cooking tips
Use room temperature eggs for the sponge: They whip better and create a more stable cake batter.
Do not overwhip the egg whites: Medium peaks are ideal. Meringue whipped to stiff peaks is difficult to fold into the cake batter and can cause it to deflate too much.
Fold gently: This keeps as much air in the batter as possible for a fluffy sponge.
Roll the cake while warm: Rolling the sponge shortly after baking helps prevent cracks later.
Chill before slicing: Refrigerating the assembled cake makes it easier to cut clean slices.
How to make Matcha Roll Cake
Preparing the sponge: Preheat the oven and line a jelly roll pan with parchment paper. Whisk the egg yolks with milk, oil, and vanilla extract until combined. Sift in the flour, matcha powder, and salt, and whisk until smooth. In a separate bowl, whip the egg whites with cream of tartar, gradually adding sugar, until medium peaks form. Fold one-third of the egg whites into the yolk mixture, then gently fold in the remaining whites. Spread the batter evenly in the pan and bake until lightly golden. Turn the cake out onto parchment, peel off the backing paper, and roll it loosely with parchment while still warm. Let cool completely.
Making the filling: Whip the cream cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy, scraping down the bowl as needed. Continue whipping until stiff peaks form, being careful not to overwhip.
Assembling the cake: Unroll the cooled sponge carefully. Spread the filling evenly over the surface, leaving a small border at the edges. Roll the cake back up gently, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
Serving ideas
This matcha Swiss roll is lovely on its own, but you can elevate it with simple touches. Dust the top with extra matcha powder or powdered sugar for a clean finish. Serve with fresh raspberries to add brightness.
Looking for more easy and delicious matcha dessert recipes? Check out this multi-layer Matcha cake, these delicious Matcha cookies , or this easy-to-make, no-churn Matcha ice cream.
Storing and freezing
Store the matcha Swiss roll cake or in an airtight container in the refrigerator for up to 4 days. The sponge will stay soft and the filling fresh when kept chilled.
You can also freeze the assembled roll. Wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before slicing and serving.
Recipe card
Matcha Roll Cake
Equipment
- 1 Digital kitchen scale
- 1 Mixing bowl
- 1 Stand mixer fitted with a whisk attachment or hand mixer and a large mixing bowl
- 1 11 x 16-inch (28 x 40 cm) jelly roll pan
- nonstick silicone-coated parchment or a Teflon mat, or a perforated silicone mat
- Rubber spatula
- Whisk
Ingredients
For the sponge
- 5 large eggs at room temperature, separated
- 70 ml milk
- 50 g vegetable oil such as canola oil
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 2 tablespoon matcha powder
- Pinch of salt
- ½ teaspoon cream of tartar
- 100 g white granulated sugar
For the filling
- 250 g cream cheese cold
- 150 ml heavy whipping cream cold
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the sponge
- Preheat the oven to 355F (180C). Line an 11 x 16-inch (28 x 40 cm) jelly roll pan with parchment paper. Use nonstick silicone-coated parchment, a Teflon mat, or a perforated silicone mat. Alternatively, fold parchment paper to create a pan of the required size with sides about 1 inch (2 cm) tall, then place it on a baking sheet.
- In a large bowl, combine the egg yolks, milk, oil, and vanilla extract. Whisk until well mixed.
- Sift in the flour, matcha powder, and salt. Whisk until smooth and no dry ingredients remain.
- In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, add the egg whites and cream of tartar. Whip on medium-low speed, gradually adding the sugar. Once all the sugar has been added, increase the speed to medium-high and whip to medium peaks. Do not overwhip to stiff peaks.
- Using a rubber spatula, fold one-third of the egg white mixture into the egg yolk mixture until combined.
- Add the remaining egg whites and gently fold until the batter is homogeneous.
- Pour the batter into the prepared pan and spread it evenly using an offset spatula. Bake for 12 to 15 minutes, or until the top just begins to turn lightly golden.
- Remove from the oven and let rest for 1 minute. Turn the cake out onto a fresh sheet of parchment paper and carefully peel off the parchment from the bottom.
- Roll the cake up with the parchment paper, rolling loosely to prevent cracking. Leave it rolled and allow it to cool completely to room temperature.
For the filling
- Place all filling ingredients into the bowl of a stand mixer, or use a bowl and hand mixer.
- Whip on medium speed for about 30 seconds until combined.
- Scrape down the sides and bottom of the bowl, then whip on medium-high speed until stiff peaks form. Do not overwhip.
Assembling the cake
- Unroll the fully cooled sponge. Spread the filling evenly over the surface.
- Roll the cake back up, wrap tightly in plastic wrap, and refrigerate for 2 hours or overnight.
- Dust with extra matcha powder or powdered sugar before serving.
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