Matcha Roll Cake Reciepe – Japanese Special
The Matcha Roll Cake Recipe is a jewel among Japanese desserts, featuring a light, airy sponge cake flavored with premium matcha powder and filled with silky whipped cream. Its vivid green tea taste balances perfectly with the sweetness of the cream, creating a dessert that’s elegant yet not overwhelmingly sweet. Perfect for tea lovers, special occasions, or as a refined treat after dinner, this Japanese roll cake delivers both visual beauty and delicate flavor in every slice.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
For the Matcha Sponge Cake:
- 4 large eggs (room temperature)
- 100g (½ cup) granulated sugar
- 2 tablespoons matcha powder (culinary grade)
- 80g (⅔ cup) cake flour (sifted)
- 2 tablespoons milk (room temperature)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- A pinch of salt
For the Whipped Cream Filling:
- 200ml heavy whipping cream (chilled)
- 2 tablespoons powdered sugar (or adjust to taste)
- ½ teaspoon vanilla extract (optional)
Make the Matcha Sponge:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking tray with parchment paper.
Sift together cake flour and matcha powder. Set aside.
In a large bowl, beat eggs and sugar with an electric mixer until thick, pale, and tripled in volume (about 5–7 minutes).
Gently fold in sifted dry ingredients in two additions using a spatula.
Combine milk, oil, and vanilla in a small bowl, then fold into the batter until smooth.
Pour batter into prepared tray, spread evenly, and tap the tray to remove air bubbles.
Bake for 12–15 minutes or until the cake springs back when touched.
Remove and cool slightly. Cover with a clean towel and invert onto a new parchment sheet. Peel off the top parchment and let it cool completely.
Prepare the Whipped Cream:
In a chilled bowl, whip cream with powdered sugar and vanilla until medium peaks form. Do not overwhip.
Assemble the Roll Cake:
Once the cake is cool, spread the whipped cream evenly over the surface.
Starting from the short side, gently roll the cake using the parchment as a guide.
Wrap tightly and refrigerate for at least 1 hour to set.
Serve:
Slice the roll gently with a serrated knife. Optionally, dust with powdered sugar or extra matcha powder before serving.
Recipe Notes :
Matcha Quality: Always use high-quality culinary grade matcha or ceremonial matcha for the best color and authentic green tea flavor.
Rolling Tip: Roll the cake while it’s still slightly warm and flexible to prevent cracking and ensure a smooth spiral.
Whipped Cream Tips: Chill the bowl and beaters beforehand; stop whipping once medium peaks form to avoid overwhipping and to maintain a light texture.
Filling Variations: For a twist, try adding sweet red bean paste, fresh strawberries, or even cream cheese to the whipped cream for different flavor and texture contrasts.
Serving & Presentation: Dust with powdered sugar or sift extra matcha on top. Slice with a serrated knife dipped in hot water and wiped clean between cuts for neat edges.
Storage Advice: Store wrapped tightly in the refrigerator for up to 3 days. Best enjoyed within 24 hours for fresh sponge texture and vibrant matcha flavor.
