Matcha Cake Roll Recipe

Soft, fluffy Japanese Matcha Cake Roll filled with silky whipped cream — the perfect green tea dessert that melts in your mouth. Learn how to achieve the signature smooth sponge and flawless swirl using authentic Japanese baking techniques.

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Course: Dessert

Cuisine: Japanese

Prep Time: 25

Cook Time: 14

Cooling & Rolling Time: 30

Total Time: 1 10

Servings: slices

Calories: 220kcal

Cost: $8

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.

Nutrition