Matcha Roll Cake
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.
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Servings: 12 servings
Calories: 277kcal
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.
Video
Notes
Store in an air-tight container in the fridge for up to 4 days.
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.
Nutrition
Nutrition Facts
Matcha Roll Cake
Serving Size
1 serving
Amount per Serving
Calories
277
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
104
mg
35
%
Sodium
98
mg
4
%
Potassium
105
mg
3
%
Carbohydrates
23
g
8
%
Fiber
0.2
g
1
%
Sugar
16
g
18
%
Protein
6
g
12
%
Vitamin A
698
IU
14
%
Vitamin C
0.1
mg
0
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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