There's something magical about slicing into a beautifully swirled green tea dessert, watching that vibrant matcha spiral reveal itself. If you've been scrolling through photos of those gorgeous Japanese cafés serving picture-perfect rolls, I'm here to tell you that making your own Matcha Cake Roll Recipe at home is way easier than you think. No fancy equipment needed, just a little patience and the right technique.
I spent years perfecting this soft matcha sponge cake, and after countless attempts (and yes, a few cracks along the way), I finally cracked the code. This Matcha Cake Roll Recipe delivers that cloud-like texture everyone raves about, paired with a silky whipped cream filling that doesn't overpower the delicate green tea flavor. Whether you're a matcha newbie or a green tea dessert fanatic, this homemade matcha roll cake will become your new go-to showstopper.
Why This Japanese Green Tea Treasure Deserves a Spot in Your Recipe Box
The matcha Swiss roll isn't just another trendy dessert; it's been a beloved staple in Japanese bakeries for decades. What makes this Matcha Cake Roll Recipe stand out from regular sponge cakes is the earthy, slightly bitter notes of ceremonial-grade matcha powder balanced perfectly with sweet cream. The color alone makes it Instagram-worthy, but the taste is what keeps people coming back for seconds.
This elegant green tea dessert pairs beautifully with afternoon tea, works as a stunning dinner party finale, or satisfies that 3 PM sweet craving. Unlike heavy layer cakes, this light matcha dessert recipe won't leave you feeling stuffed. The Japanese matcha cream roll tradition focuses on balance; soft, airy cake meets just enough filling to complement without overwhelming. Once you nail this Matcha Cake Roll Recipe, you'll understand why it's considered one of the most sophisticated yet approachable desserts in Asian baking.
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Ingredients
For the Matcha Sponge Cake
- Large eggs (separated) ; Room temperature eggs whip up fluffier and create better volume
- Granulated sugar (divided) ; Divided between yolks and whites to achieve perfect sweetness
- Cake flour ; Lower protein content makes the roll more flexible and less likely to crack
- High-quality matcha powder ; Ceremonial grade gives the brightest color and cleanest flavor (culinary grade works but may taste slightly bitter)
- Whole milk ; Adds moisture to prevent dryness
- Vegetable oil ; Keeps the cake tender without making it greasy
- Salt ; Brings out the matcha flavor
- Cream of tartar ; Stabilizes the egg whites for a stronger meringue
Substitutions: For a dairy-free version, swap milk with almond or oat milk. Use coconut oil instead of vegetable oil for subtle tropical notes.
For the Cream Filling
- Optional: Mascarpone cheese ; Creates a richer, more stable filling
- Heavy whipping cream (cold) ; Must be very cold for proper whipping
- Powdered sugar ; Sweetens without graininess
- Vanilla extract ; Complements the matcha beautifully
See recipe card for quantities.
Instructions
Preparing Your Matcha Batter
- Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang on the sides.
- Sift together the cake flour and matcha powder three times to remove all lumps; this creates that signature smooth green tea sponge cake texture.
- In a large bowl, whisk egg yolks with 20g sugar until pale and thick, about 2 minutes.
- Add milk, oil, and salt to the yolk mixture, whisking until fully combined.
- Gently fold in the sifted matcha flour mixture using a spatula, being careful not to overmix.
Pro tip: Sifting the matcha powder multiple times prevents those annoying green clumps in your final cake.
Creating the Perfect Meringue
- In a spotlessly clean bowl (any grease will prevent proper whipping), beat egg whites with cream of tartar on medium speed until foamy.
- Gradually add the remaining 40g sugar, one tablespoon at a time, while beating continuously.
- Increase speed to high and beat until stiff peaks form; the meringue should stand straight up when you lift the beaters.
- Gently fold one-third of the meringue into the matcha batter to lighten it.
- Carefully fold in the remaining meringue in two additions, using a cutting and folding motion to preserve air bubbles.
Important: Don't rush the folding process; deflated meringue equals a dense, crack-prone cake.
Baking Your Fluffy Matcha Roll Cake
- Pour the batter into your prepared pan, spreading it evenly into corners with an offset spatula.
- Tap the pan firmly on the counter 2-3 times to release large air bubbles.
- Bake for 12-14 minutes until the top springs back when lightly touched.
- While baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
- Immediately after removing from the oven, run a knife around the edges and flip the cake onto the prepared towel.
- Carefully peel off the parchment paper and roll the cake up with the towel from the short end while still warm.
- Let it cool completely in this rolled position for at least 30 minutes.
Critical step: Rolling while warm trains the cake to hold its shape without cracking later.
Filling and Final Assembly
- Beat cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form (add mascarpone in the last 30 seconds if using).
- Carefully unroll the cooled cake; it's okay if it wants to curl slightly.
- Spread the whipped cream evenly over the surface, leaving a 1-inch border on the far edge.
- Roll the cake back up tightly (without the towel this time), starting from the same short end.
- Wrap in plastic wrap and refrigerate seam-side down for at least 2 hours before slicing.
The Matcha Cake Roll Recipe needs this chilling time for the flavors to meld and the roll to set properly.
Expert Cooking Tips
Temperature Matters More Than You Think
- Room temperature eggs incorporate air much better than cold ones, creating that essential fluffy texture. Take them out of the fridge 30 minutes before starting. Cold cream, however, whips faster and holds its shape longer, so keep it chilled until you're ready to use it.
The Right Matcha Makes All the Difference
- Ceremonial grade matcha produces the brightest green color and smoothest taste without bitterness. Culinary grade works in a pinch but may give your soft matcha roll cake a slightly duller appearance and more astringent flavor. Store matcha in the freezer to preserve its vibrant color and fresh taste.
Prevent Cracks with These Simple Tricks
- Don't overbake; even 2 extra minutes can dry out the edges and cause splitting
- Roll the cake while it's still warm and pliable
- Use a damp towel over the rolled cake while cooling to maintain moisture
- Apply gentle, even pressure when rolling; forcing it creates tears
Meringue Mastery
- A stable meringue is the foundation of a crack-free Japanese matcha roll cake. Make sure your bowl and beaters are completely grease-free (wipe them with vinegar or lemon juice if needed). Add sugar gradually; dumping it all at once prevents proper incorporation and creates a weaker structure.
Folding Technique
- Use a large rubber spatula and cut down through the center of the bowl, sweep along the bottom, and bring the spatula up the side, folding the batter over itself. Rotate the bowl a quarter turn and repeat. This preserves the air bubbles you worked so hard to create in the meringue.
Recipe Variations & Substitutions
Filling Alternatives for Every Taste
- Matcha Buttercream Filling: For a richer, more stable option, beat ½ cup softened butter with 1.5 cups powdered sugar and 1 teaspoon matcha powder. This version holds up better in warm weather and adds extra green tea intensity.
- Red Bean Matcha Roll: Spread ¾ cup sweetened red bean paste (anko) over the cake before adding a thin layer of whipped cream. This traditional Japanese matcha cream roll combination offers wonderful textural contrast.
- Mascarpone Matcha Cream: Mix 4 oz mascarpone cheese with your whipped cream for a luxuriously thick filling that tastes similar to tiramisu but with green tea notes.
Dietary Modifications
- Gluten-Free Version: Replace cake flour with a 1:1 gluten-free baking blend. The texture will be slightly denser but still delicious. Add an extra tablespoon of milk to compensate for moisture absorption.
- Lower Sugar Option: Reduce the sugar in the sponge to 40g total (this is as low as you can go without affecting structure). Use a sugar substitute like erythritol in the filling.
- Vegan Matcha Swiss Roll: This requires more adjustments; use aquafaba (chickpea liquid) instead of egg whites and a vegan buttermilk (plant milk plus vinegar) in place of eggs and dairy. The texture won't be identical but still produces a tasty green tea cake roll.
Creative Flavor Twists
- Add ½ teaspoon almond extract to the cream filling for a subtle nutty flavor that complements the matcha beautifully. Fold in ¼ cup mini chocolate chips for a matcha-mint chip effect. Spread a thin layer of white chocolate ganache under the cream for decadent richness.
Equipment Recommendations
- 10x15-inch Jelly Roll Pan ; The standard size for Swiss rolls; anything larger makes the cake too thin and fragile
- Electric Hand Mixer or Stand Mixer ; Essential for achieving proper meringue volume; hand whisking takes forever and gives inconsistent results
- Fine-Mesh Sieve ; Critical for sifting matcha powder and cake flour to remove lumps
- Offset Spatula ; Makes spreading batter and cream infinitely easier with its angled blade
- Clean Kitchen Towel ; Used for rolling the warm cake; choose one without a textured pattern to avoid imprints
- Parchment Paper ; Prevents sticking and makes removal foolproof
- Large Mixing Bowls ; You'll need at least two; glass or metal works best for whipping egg whites
Budget tip: If you don't have an offset spatula, a regular butter knife works in a pinch, though it requires more patience.
Storage & Meal Prep Tips
Refrigerator Storage
- Wrap your finished Matcha Cake Roll Recipe tightly in plastic wrap and store in an airtight container for up to 4 days. The cream filling stays fresh, and the cake actually softens slightly, becoming even more tender. Always store seam-side down to maintain the spiral shape.
Freezing Instructions
- For the unfilled cake: Roll the cooled sponge in parchment paper and freeze for up to 3 months. Thaw at room temperature for 30 minutes before filling.
- For the completed roll: Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Note that whipped cream fillings may weep slightly after freezing; buttercream fillings freeze better.
Make-Ahead Strategy
- Bake the matcha sponge cake the night before, keep it rolled in the towel, and store in the fridge. Fill and assemble the morning of your event. This actually improves the texture as the cake becomes more moist and easier to work with.
The One Trick My Japanese Neighbor Taught Me
After making this Matcha Cake Roll Recipe dozens of times with varying results, my neighbor from Kyoto watched me struggle one afternoon and shared her family secret. She told me to add one tablespoon of hot water to the matcha powder before sifting it with the flour — a simple trick that completely transforms your Matcha Cake Roll Recipe. This small step blooms the matcha, releasing its full flavor and giving your Matcha Cake Roll Recipe a deeper, more vibrant green color without any bitterness.
The second game-changer she revealed was to let your Matcha Cake Roll Recipe rest in the fridge overnight before serving. This resting time allows the cream to gently soak into the sponge, creating that signature soft, melt-in-your-mouth texture every Matcha Cake Roll Recipe lover dreams of. The flavors blend beautifully, each slice looks bakery-perfect, and the result tastes even more professional. Try this secret once, and your Matcha Cake Roll Recipe will never be the same again — it’s the ultimate tip for mastering this Japanese green tea dessert.
FAQ
What is matcha cake made of?
A Matcha Cake Roll Recipe contains eggs, sugar, cake flour, and matcha powder as the base. The cake relies on whipped egg whites for its light, airy texture rather than chemical leaveners like baking powder. The filling typically uses heavy whipped cream, though variations include mascarpone, buttercream, or red bean paste.
What flavor goes with matcha cake?
Vanilla, white chocolate, and red bean paste complement matcha beautifully without overpowering its delicate earthy notes. Subtle additions like almond extract, honey, or cream cheese also work wonderfully. Avoid pairing with strong flavors like dark chocolate or coffee, as they compete with rather than enhance the green tea taste.
What does matcha cake taste like?
This elegant green tea dessert offers a unique balance of slightly earthy, vegetal notes with natural sweetness. Quality matcha provides a smooth, almost creamy flavor without bitterness. The Matcha Cake Roll Recipe showcases this taste perfectly; the light sponge lets the matcha shine while the cream filling adds richness without masking the green tea character.
What's the secret to a perfectly rolled Swiss roll?
Roll your matcha Swiss roll while it's still warm; this trains the cake to hold its curved shape. Use a powdered sugar-dusted towel to prevent sticking, apply gentle even pressure, and always roll from the short end. Most importantly, don't overbake; a moist, flexible cake rolls easily while a dry one cracks instantly.
Time to Roll Up Your Sleeves
You've just unlocked the secrets to creating a stunning Japanese matcha cream roll that rivals any bakery version. This Matcha Cake Roll Recipe proves that impressive desserts don't require professional training; just quality ingredients, proper technique, and a little confidence. The soft, pillowy texture combined with silky cream creates an unforgettable treat that works for both casual coffee breaks and special celebrations.
Once you've mastered this light matcha dessert recipe, why not try our Lemon Cake Roll Recipe for a bright, citrusy twist on the classic Swiss roll? Or dive into our Strawberry Cheesecake Cake Roll Recipe that combines creamy tanginess with fresh berry sweetness. Each Matcha Cake Roll Recipe you make will turn out better than the last as you develop your rolling technique and discover your perfect cream-to-cake ratio. Now grab that matcha powder and show everyone what you're capable of creating!
With love and a whisk-By Lisa Johnson💚
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Pairing
These are my favorite dishes to serve with Matcha Cake Roll Recipe
Matcha Cake Roll Recipe
Equipment
- 1 10x15-inch Jelly Roll Pan Standard size for Swiss rolls; prevents cracking
- 1 Electric hand mixer or stand mixer For whipping meringue and cream
- 1 Fine-mesh sieve For sifting matcha powder and flour
- 1 Offset spatula For spreading batter evenly
- 1 Clean kitchen towel For rolling the cake while warm
- 1 Parchment paper To line the baking pan
- 1 Large mixing bowls Glass or metal; one for yolks, one for whites
- 1 Rubber spatula For folding meringue gently
- 1 Whisk For combining yolk mixture
- 1 Cooling rack To cool the rolled cake
Ingredients
For the Matcha Sponge Cake
- 4 large eggs (separated) Room temperature; for best volume
- 60 g granulated sugar Divide: 20g for yolks, 40g for whites
- 50 g cake flour Low protein = flexible sponge
- 2 tablespoon matcha powder Ceremonial grade for bright color
- 2 tablespoon whole milk Adds moisture
- 2 tablespoon vegetable oil Keeps cake tender
- ¼ teaspoon salt Enhances flavor
- ¼ teaspoon cream of tartar Stabilizes egg whites
For the Cream Filling
- 1 cup heavy whipping cream (cold) Must be very cold to whip properly
- 3 tablespoon powdered sugar Sweetens without graininess
- ½ teaspoon vanilla extract Balances the matcha flavor
- 2 tablespoon mascarpone cheese (optional) For richer, thicker filling
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- Sift cake flour and matcha powder three times to remove lumps.
- Whisk egg yolks with 20g sugar until pale and thick. Add milk, oil, and salt.
- Fold in sifted dry ingredients gently.
- In another bowl, beat egg whites with cream of tartar until foamy. Gradually add 40g sugar until stiff peaks form.
- Gently fold meringue into matcha batter in three additions.
- Pour batter into prepared pan and spread evenly. Tap to remove air bubbles.
- Bake 12–14 minutes, until top springs back when touched.
- Flip hot cake onto a sugared towel, peel parchment, and roll up while warm. Cool for 30 minutes.
- Whip cream, sugar, vanilla, and mascarpone (if using) until stiff peaks.
- Unroll cooled cake, spread cream evenly, then re-roll tightly.
- Wrap in plastic wrap, chill seam-side down for 2 hours before slicing.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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