Matcha Roll Cake Recipe

Matcha Roll Cake Recipe tastes like a soft green tea cloud wrapped around lightly sweet whipped cream with a whisper of vanilla. Home bakers who want a café-style treat can finish this in about 1 hour 20 minutes, including chill time. I baked this for a Tuesday coffee break and ate the heel slice before I even reached for my camera.

Why You Should Try This Matcha Roll Cake Recipe

Matcha Roll Cake Recipe rewards you with a tender, flexible sponge that rolls without cracks and tastes balanced, earthy, and creamy. You get a bakery look with simple tools, and the batter comes together fast.

Best texture I have rolled at home, with clean spirals and bright matcha flavor ★★★★★

Ingredients You’ll Need

• Cake

  • 4 large eggs, separated, room temp
  • 85 g granulated sugar, divided (60 g for whites, 25 g for yolks)
  • 40 ml milk, warm
  • 30 ml neutral oil or melted unsalted butter
  • 70 g cake flour (use cake flour for the softest crumb; in a pinch, mix all-purpose flour with 10 percent cornstarch)
  • 10 g cornstarch
  • 8 g matcha powder, sifted (good culinary grade works great; I like ceremonial grade if you want a brighter color and gentler taste)
  • 1/4 tsp fine salt
  • 1/4 tsp cream of tartar or 1/2 tsp lemon juice
  • 1/2 tsp vanilla extract, optional

• Filling

  • 240 ml heavy cream, cold
  • 25 to 35 g powdered sugar, to taste
  • 60 g mascarpone or cream cheese, softened (stabilizes the cream so slices hold clean edges)
  • 1/2 tsp vanilla extract
  • Optional: 1 tsp matcha, sifted, plus 1 tsp honey to smooth any bitterness

• Optional syrup

  • 2 tbsp warm milk or simple syrup for a light brush on the sponge

• Equipment

  • 10 by 15 inch jelly roll pan or 10 by 14 inch rimmed baking sheet
  • Parchment paper
  • Stand mixer or hand mixer with whisk
  • Fine mesh sieve
  • Offset spatula
  • Kitchen scale for accuracy
  • Clean tea towel
  • Wire rack
  • Serrated knife

How to Make Matcha Roll Cake Recipe

Prep the pan and dry ingredients

• Heat oven to 350°F or 175°C.
• Line the pan with parchment, leaving overhang on the long sides for easy lifting. Lightly grease the parchment.
• Sift cake flour, cornstarch, matcha, and salt into a bowl. Warm the milk and oil so they feel barely warm to the touch.

Build the yolk base

• Whisk egg yolks with 25 g sugar until the mix turns pale and thick, about 1 minute.
• Whisk in warm milk, oil, and vanilla.
• Sift the dry mix over the bowl and whisk just until smooth. Set aside.

Whip the meringue

• In a clean bowl, beat egg whites with cream of tartar on medium speed until foamy.
• Slowly rain in 60 g sugar while you beat on medium-high.
• Stop at glossy medium peaks that hold a curl on the whisk. You want shine and volume, not stiff and chunky.

Fold and pan the batter

• Stir one third of the meringue into the yolk base to loosen it.
• Gently fold in the remaining meringue in two additions with a spatula. Keep the batter airy.
• Spread the batter into the pan and level it with an offset spatula. Tap the pan twice to pop big bubbles.

Bake and pre-roll

• Bake 10 to 12 minutes until the top springs back and the edges show the faintest color.
• Lift the cake out using the parchment. Set it on a rack for 1 minute.
• Place a fresh sheet of parchment on top, flip the cake onto it, and peel away the baked-on parchment.
• While warm, roll the cake up with the clean parchment from a short side. Let it cool seam side down for 30 minutes.

Whip the filling

• Beat cold cream and powdered sugar to soft peaks.
• Add mascarpone and vanilla. Beat to medium peaks that look smooth and hold lines.
• If you want matcha cream, whisk matcha with honey and 1 tsp cream into a paste, then beat it into the whipped cream.

Fill, roll, and chill

• Unroll the cooled sponge. Lightly brush with milk or syrup if you want extra moisture.
• Spread the cream evenly, leaving a 1 inch border at the far short edge.
• Roll it back up using the parchment for support. Wrap tight, set seam side down, and chill 30 to 60 minutes.

Finish and serve

• Trim the ends with a serrated knife.
• Dust with a little matcha or powdered sugar.
• Slice with a gentle sawing motion and serve.

Tips & Tricks

• Sift matcha with the flour to prevent green speckles.
• Weigh ingredients for the most consistent texture.
• Use room temp eggs so the meringue whips fast and folds smoothly.
• Stop at medium peaks for both meringue and cream to avoid grainy texture.
• Pre-roll the warm cake to set its shape and reduce cracks later.
• Bake just to set. A dry cake cracks. A slightly springy top nails it.
• Add a spoon of mascarpone to the cream when you want sharp slice lines.
• Keep the filling thinner at the start of the roll and thicker near the end so it finishes with an even spiral.

What to Serve with Matcha Roll Cake Recipe

I like it with hot green tea, hojicha latte, or a strong Americano for contrast. Fresh berries, sliced mango, or a spoon of sweet red bean paste taste great with the earthy sponge. A drizzle of honey or a few white chocolate curls add a touch of sweetness without hiding the matcha. If you host a tea break, set out fruit, extra dusted matcha, and tiny forks so everyone feels fancy.

Make-Ahead and Storage

• Bake the sponge a day ahead, keep it rolled in parchment at room temp, and fill the next day. You can also freeze the unfilled rolled sponge, wrapped well, for up to 1 month. Thaw in the fridge overnight, then fill.
• Store the filled roll well wrapped in the fridge for up to 3 days. For longer storage, freeze individual slices for up to 1 month, double wrapped. Thaw slices in the fridge, then let them sit at room temp 15 minutes for the best texture.
• I do not reheat a filled roll. If you must nudge the chill off, give a slice 5 seconds in the microwave, but the cream may soften. Room temp for 15 to 20 minutes keeps the texture tidy.

Ally Sanders

Matcha Roll Cake Recipe

Matcha Roll Cake Recipe tastes like a soft green tea cloud wrapped around lightly sweet whipped cream with a whisper of vanilla, finished in about 1 hour 20 minutes including chill time.

Pin This Recipe Share on Facebook

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Dessert

Ingredients

  

• 4 large eggs, separated, room temperature
• 85 g granulated sugar, divided (60 g for whites, 25 g for yolks)
• 40 ml milk, warm
• 30 ml neutral oil or melted unsalted butter
• 70 g cake flour
• 10 g cornstarch
• 8 g matcha powder, sifted
• 1/4 teaspoon fine salt
• 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

• 240 ml heavy cream, cold
• 25-35 g powdered sugar, to taste
• 60 g mascarpone or cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 teaspoon matcha, sifted
• 1 teaspoon honey

• 2 tablespoons warm milk or simple syrup

Instructions

 

1. Heat oven to 350°F (175°C).
2. Line a 10x15 inch jelly roll pan or 10x14 inch rimmed baking sheet with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
3. Sift cake flour, cornstarch, matcha, and salt into a bowl. Warm the milk and oil so they feel barely warm to the touch.

1. Whisk the egg yolks with 25 g sugar until the mixture turns pale and thick, about 1 minute.
2. Whisk in the warm milk, oil, and vanilla if using.
3. Sift the dry mixture over the bowl and whisk just until smooth. Set aside.

1. In a clean bowl, beat the egg whites with cream of tartar or lemon juice on medium speed until foamy.
2. Slowly add 60 g sugar while beating on medium-high speed.
3. Beat to glossy medium peaks that hold a curl on the whisk.

1. Stir one third of the meringue into the yolk base to loosen it.
2. Gently fold in the remaining meringue in two additions, keeping the batter airy.
3. Spread the batter evenly into the prepared pan and level with an offset spatula. Tap the pan twice to release large air bubbles.

1. Bake for 10 to 12 minutes, or until the top springs back and the edges show the faintest color.
2. Lift the cake out using the parchment and set it on a wire rack for 1 minute.
3. Place a fresh sheet of parchment on top, flip the cake onto it, and peel away the baked-on parchment.
4. While still warm, roll the cake up from a short side with the clean parchment. Let it cool seam side down for about 30 minutes.

1. Beat the cold heavy cream and powdered sugar to soft peaks.
2. Add mascarpone or cream cheese and vanilla, then beat to smooth medium peaks that hold lines.
3. If making matcha cream, whisk matcha with honey and 1 teaspoon cream into a paste, then beat it into the whipped cream.

1. Unroll the cooled sponge. Lightly brush the surface with warm milk or simple syrup if desired.
2. Spread the cream evenly over the cake, leaving about a 1-inch border at the far short edge.
3. Roll the cake back up from the short side, using the parchment for support. Wrap tightly, set seam side down, and chill for 30 to 60 minutes.

1. Trim the ends of the roll with a serrated knife.
2. Dust with a little matcha or powdered sugar if you like.
3. Slice with a gentle sawing motion and serve.

Notes

Nutrition Information
Approximate per slice (10 slices): 230 calories; fat 15 g; saturated fat 7 g; carbohydrates 18 g; fiber 0 g; sugars 13 g; protein 4 g; sodium 90 mg. Values will vary based on specific ingredients, brands, and portion size.