Matcha Roll Cake

Introduction

If you’re looking to impress friends and family with a dessert that’s as elegant as it is delicious, a Matcha Roll Cake is the answer. This light, spongy cake, rolled around a luscious matcha cream filling, is the perfect way to showcase the earthy and slightly sweet flavors of green tea. Whether you’re a matcha lover or trying it for the first time, this dessert is a showstopper that balances sophistication with simplicity. Ideal for special occasions, afternoon tea, or just a mid-week treat, this Matcha Roll Cake promises to delight both the eyes and the taste buds.

Why You’ll Love This Recipe

Here are some irresistible reasons to try this Matcha Roll Cake:

• Elegant Presentation: The rolled design gives it a refined, bakery-style appearance.
• Light and Fluffy: The sponge cake is soft and airy, making it perfect for pairing with tea or coffee.
• Matcha-Lovers’ Dream: Packed with the bold, earthy flavors of premium matcha powder.
• Perfectly Balanced Sweetness: The creamy filling and sponge cake complement the matcha’s natural bitterness.
• Versatile: Great for formal events, casual gatherings, or gifting.
• Quick to Assemble: Despite its fancy look, it’s straightforward to prepare with just a few steps.
• Customizable: Adjust the matcha intensity or experiment with fillings like red bean paste or whipped cream.
• Minimal Equipment Needed: No need for fancy tools, making it accessible to home bakers.
• Impressive Yet Simple: Ideal for beginners who want to tackle a “wow” dessert without the stress.
• Freezer-Friendly: Enjoy leftovers by freezing slices for later indulgence.

Preparation Time and Cook Time

• Total Time: 1 hour
• Preparation Time: 25 minutes
• Cook Time: 15 minutes
• Cooling Time: 20 minutes
• Servings: 10 slices
• Calories per slice: Approximately 180 calories
• Key Nutrients: Protein: 5g, Carbohydrates: 22g, Fat: 8g, Fiber: 1g

Ingredients

Here’s what you’ll need to create your Matcha Roll Cake:

For the Sponge Cake:

• 4 large eggs, separated
• 2/3 cup granulated sugar, divided
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour, sifted
• 1 tbsp matcha powder, sifted
• 1/4 tsp salt

For the Matcha Cream Filling:

• 1 cup heavy whipping cream, chilled
• 2 tbsp powdered sugar
• 1 tsp matcha powder
• 1/2 tsp vanilla extract

Optional Garnishes:

• Additional matcha powder for dusting
• Fresh berries or mint leaves
• Whipped cream dollops

Step-by-Step Instructions

Prepare the Sponge Cake

1. Preheat and Line: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. Whisk Egg Yolks: In a mixing bowl, whisk egg yolks with half the sugar until pale and thick. Gradually add milk and oil, whisking until smooth.
3. Sift and Fold: Sift the flour, matcha powder, and salt into the yolk mixture. Gently fold until no lumps remain.
4. Whip Egg Whites: In a separate bowl, beat egg whites with an electric mixer until foamy. Slowly add the remaining sugar, beating until stiff peaks form.
5. Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture in three batches, ensuring you maintain as much air as possible.
6. Spread and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the top springs back when lightly touched.
7. Cool and Roll: Remove the cake from the oven. While still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake (with the towel) into a log shape. Let it cool completely.

Prepare the Matcha Cream Filling

1. Chill Equipment: Place your mixing bowl and beaters in the freezer for 10 minutes to ensure the cream whips perfectly.
2. Whip Cream: In the chilled bowl, beat heavy cream, powdered sugar, matcha powder, and vanilla extract until stiff peaks form. Be careful not to overwhip.

Assemble the Roll Cake

1. Unroll the Cake: Carefully unroll the cooled cake and spread the matcha cream evenly across the surface, leaving a 1/2-inch border on all sides.
2. Re-Roll: Roll the cake back up tightly, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.

Serve and Garnish

1. Slice and Dust: Slice the chilled roll cake into even pieces. Dust with additional matcha powder or decorate with fresh berries and mint leaves for a vibrant touch.
2. Enjoy: Serve with a cup of green tea or coffee for the ultimate dessert experience.

How to Serve

Here are creative serving ideas for your Matcha Roll Cake:

• Afternoon Tea: Pair with traditional teas for a sophisticated spread.
• Dessert Platter: Add to a dessert board with cookies, macarons, and chocolates.
• Elegant Display: Place slices on a cake stand for a professional presentation.
• Birthday Alternative: Use it as a unique birthday “cake” by adding candles.
• Takeaway Treats: Wrap individual slices in parchment for charming party favors.

Tips for Success

Ensure your Matcha Roll Cake is flawless with these tips:

1. Use Fresh Eggs: Fresh eggs whip better and create a more stable meringue.
2. Don’t Skip Sifting: Sifting matcha powder ensures no bitter clumps in the batter or cream.
3. Cool Gradually: Rolling the cake while warm prevents cracks during assembly.
4. Chill for Clean Slices: Refrigerating the assembled cake makes slicing easier.
5. Handle Gently: Use a light touch when folding egg whites into the batter to maintain airiness.

Recipe Variations

Put your own spin on the Matcha Roll Cake with these ideas:

• Add Red Bean Filling: Incorporate sweet red bean paste for a Japanese-inspired twist.
• Chocolate Matcha: Swirl cocoa powder into the batter for a marbled effect.
• Coconut Cream Filling: Swap heavy cream for coconut cream for a tropical flavor.
• Fruit Layers: Add thin slices of fresh strawberries or mango to the filling.
• Gluten-Free Option: Use almond flour instead of all-purpose flour.
• Espresso Matcha Fusion: Add a hint of espresso powder to balance the matcha.

Freezing and Storage

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Special Equipment

• Electric Mixer: For whipping cream and egg whites.
• Sifter: Ensures smooth batter and lump-free filling.
• Offset Spatula: Helps spread cream evenly.
• Parchment Paper: Prevents sticking and aids in easy rolling.

FAQ Section

Got questions about making the perfect Matcha Roll Cake? You’re not alone! Here are answers to some common questions to help you bake with confidence and enjoy this delicious treat without a hitch.

• Can I make this ahead of time?
  Yes, it’s even better when made a day ahead as the flavors meld beautifully.
• What if I don’t have matcha powder?
  You can substitute with cocoa powder for a chocolate roll cake, but it won’t be a Matcha Roll Cake.
• How do I avoid cracks?
  Rolling the cake while warm and using gentle pressure prevents cracks.
• Can I double the recipe?
  Yes, use a larger pan or make two rolls if doubling.
• Why does my cake crack when rolling?
• Cracks often happen if the cake is overbaked or not rolled while warm. Roll the cake immediately after baking with a clean kitchen towel to prevent cracks.
• Can I make this cake ahead of time?
• Yes! You can bake the sponge and freeze it (unfilled) for up to 1 month. Assemble with filling after thawing. You can also store the fully assembled cake in the fridge for up to 2 days.
• How can I keep the matcha flavor from being too bitter?
• Use high-quality matcha powder, and balance the bitterness by adjusting the sugar in the batter and filling to your taste.
• Can I use a different filling?
• Absolutely! Try whipped cream with fresh fruit, red bean paste, mascarpone, or even cream cheese frosting for variety.
• What size pan should I use?
• A 10×15-inch jelly roll pan works best to create the thin, flexible sponge needed for rolling.
• What if I don’t have a jelly roll pan?
• You can use a standard baking sheet, but make sure the batter spreads evenly to maintain the proper thickness.

Print

Conclusion

The Matcha Roll Cake is a true celebration of flavor and sophistication, combining the earthy richness of matcha with the lightness of a delicate sponge cake. This elegant dessert is perfect for any occasion, from afternoon tea gatherings to holiday celebrations. Its stunning green hue and creamy matcha filling make it as visually appealing as it is delicious.

What makes this cake so special is its balance of textures: the airy sponge cake gently envelops the velvety matcha cream, creating a harmony that’s both indulgent and refreshing. Matcha enthusiasts will adore the authentic flavor, while those new to matcha will find this cake an inviting introduction to its unique taste.

Whether you’re crafting it for a special event or simply treating yourself, the Matcha Roll Cake is a baking adventure worth undertaking. It’s the kind of dessert that brings joy to the table and smiles to everyone who tries it. So, gather your ingredients, roll up your sleeves, and embrace the magic of matcha!

Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations! Enjoy every bite!