Matcha Roll Cake Reciepe – Japanese Special
The Matcha Roll Cake is a light, airy Japanese-style sponge cake infused with vibrant green tea (matcha) and filled with a delicate whipped cream. Its eye-catching color and slightly bitter tea flavor perfectly balance the sweetness of the filling, making it a refined dessert for tea lovers. Whether served at a gathering or enjoyed with a cup of green tea, this elegant roll is sure to delight.
- 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 : Use high-quality culinary-grade matcha for the best flavor and color.
Filling Options : You can add red bean paste, strawberries, or cream cheese for a twist.
Prevent Cracks : Roll the cake while it’s still slightly warm and flexible.
Storage : Store in the refrigerator wrapped tightly for up to 3 days. Best enjoyed within 24 hours for freshness.
Chill for Clean Slices : Chilling the roll ensures neater, cleaner slices when serving.
