Matcha Cake Roll
- Prep Time: 20 mins
- Cook Time: 15 mins
- Servings: 6-8 slices
- Category: Desert
Why You'll Love This Matcha Recipe
This Matcha Cake Roll is a delightful balance of earthy, slightly bitter matcha and sweet, fluffy cream filling. It’s light, airy, and perfect for any occasion—whether you’re a matcha lover or just looking for a unique dessert! Plus, it’s easier to make than it looks, with a soft sponge that rolls beautifully without cracking.
Ingredients
For the Matcha Sponge Cake:
- 3 large eggs (room temperature)
- 80g (⅓ cup) granulated sugar
- 60g (½ cup) cake flour (sifted)
- 1 tbsp matcha powder (high quality for vibrant colour & taste)
- 30ml (2 tbsp) milk (lukewarm)
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
For the Whipped Cream Filling:
- 200ml (¾ cup) heavy cream (chilled)
- 30g (2 tbsp) powdered sugar
- 1 tsp matcha powder (optional, for extra flavour)
- ½ tsp vanilla extract
Optional Toppings:
- Extra matcha powder (for dusting)
- White chocolate drizzle
- Fresh strawberries
Shop Your Matcha Ingredient
Directions
Step 1
Prepare the Sponge Cake:
- Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
- In a large bowl, whisk eggs and sugar until pale and fluffy.
- Sift in cake flour and matcha powder, folding gently to maintain airiness.
- Add milk, vegetable oil, vanilla extract, and salt. Mix until just combined.
- Pour the batter into the prepared tray, spreading evenly.
- Bake for 12-15 minutes until the cake springs back when lightly touched.
Step 2
Roll the Cake:
- While the cake is warm, place it on a clean kitchen towel or parchment paper.
- Carefully roll it up with the parchment inside and let it cool completely.
Step 3
Make the Whipped Cream:
- In a chilled bowl, beat heavy cream, powdered sugar, matcha powder, and vanilla until stiff peaks form.
Step 4
Assemble the Cake:
- Unroll the cooled sponge and spread the whipped cream evenly.
- Gently roll the cake back up, removing the parchment as you go.
- Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
Step 5
Serve & Enjoy:
- Dust with matcha powder, drizzle with white chocolate, or add fresh fruit. Slice and enjoy your delicious homemade matcha cake roll.
Pro Tips for the Best Matcha Cake Roll
- Use high-quality matcha for vibrant colour and rich flavour.
- Don’t overbake or the sponge may crack when rolling.
- Roll while warm to prevent breaking.
- Chill before slicing for clean, beautiful cuts.
FAQ
1. Why did my cake crack when rolling?
The cake may have been overbaked or rolled when too cold. Try rolling it while it’s warm and flexible.
2. Can I make it ahead of time?
Yes! Store it in the fridge for up to 2 days, or freeze it for longer storage.
3. What can I use instead of heavy cream?
You can substitute with coconut cream for a dairy-free option!
4. How do I get a vibrant green colour?
Use ceremonial-grade matcha for the best hue and taste. Lower-quality matcha may turn dull when baked.
