Matcha Swiss Roll Cake

This Matcha Swiss Roll Cake is a delicate, light, soft cake that is flavored with green tea. It is rolled and filled with whipped cream and fresh strawberries to create a delicious and beautiful dessert.

Why you'll love this recipe

This recipe is a variation of my Perfect Swiss Roll Cake and Hojicha Roll Cake recipes, adapted to include matcha green tea powder.

The matcha chiffon cake is light, airy and delicately flavored with green tea, and not overly sweet.

Unlike traditional Swiss Roll Cake recipes, there's no need to pre-roll the cake.

Instead, rolling the cake while it's still slightly warm helps it to maintain its shape without cracking.

For those who don't like the matcha and strawberry combination, the recipe is easily adaptable to include other flavors like red bean paste or black sesame.

Additionally, you can also use this recipe to create a matcha strawberry shortcake.

What is matcha?

Matcha is a finely ground powder made from green tea leaves, primarily grown in Japan.

It has a bright green color, and a slightly sweet, earthy flavor.

Matcha pairs well with strawberries and other sweet flavors.

If you're new to matcha, check out my Beginner's Guide to Matcha.

Equipment you'll need

For this cake, you'll need:

• electric stand mixer/hand-held mixer
• baking sheet (9" by 13"/quarter sheet)
• mixing bowl
• silicone spatula

Ingredients you'll need

For the matcha sponge cake:

• eggs: egg whites and egg yolks separated while still cold, and left at room temperature
• granulated sugar: for sweetness, as well as to stabilize the whipped egg meringue
• cream of tartar: or lemon juice, or white vinegar
• cake flour: is a flour that is lower in protein and yields a tender, soft cake; don't use bread flour or self-raising flour for this cake. If you don't have cake flour on hand, you can use the same amount of all-purpose flour, remove 1 tablespoon of the flour and replace with 1 tablespoon cornstarch
• vegetable oil: you can use any neutral oil (I wouldn't use olive oil in this case); adds moisture and flexibility to the cake
• whole milk: adds moisture to the cake; you can use any milk or non-dairy alternative
• vanilla extract: adds additional flavor
• matcha powder: choose a high-quality, ceremonial grade matcha for the best flavor, color and taste

For the cream filling:

• heavy whipping cream: cold, at least 36% milkfat (MF)
• powdered sugar: for a little sweetness
• vanilla extract: adds additional flavor
• fresh strawberries: hulled and cut in half if you like

How to make the matcha roll cake

Make the cake

Preheat oven to 375F.

Prepare a 9" by 13" baking sheet pan by lining it with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy (Step 1-2 below).

Add in cream of tartar to the mixture and gradually increase the speed.

Keep on adding 30g granulated sugar slowly while continuously whipping the mixture (Step 3 below).

Whip until the egg white meringue reaches soft peaks, which is when the meringue falls on itself in the shape of a bird's beak (Step 4 below).

Once done, set the meringue aside.

In a large bowl, add in the egg yolks, remaining 30g granulated sugar, matcha powder, milk, vegetable oil, and vanilla extract.

Whisk until combined.

Sift in cake flour and stir or whisk until just incorporated (Step 1 below).

Take about ⅓rd of the whipped egg white meringue and fold it into the matcha egg yolk mixture to lighten using a spatula (Step 2 below).

Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter (Step 3 below).

Pour batter into the prepared baking tray.

Give the tray a few taps on the counter to release any trapped air bubbles.

Smooth the surface with an offset spatula.

Bake at 375F for 13-15 minutes, or until the top of the cake is springy and dry to the touch.

Remove the cake and bang the tray on the counter to prevent the cake from shrinking.

Transfer the cake to a wire rack to cool (not completely), and peel off the parchment paper (Step 4 below).

Make the whipped cream

In a bowl, combine heavy cream with powdered sugar and vanilla extract.

Whip with a whisk until it reaches stiff peaks.

Assemble

Carefully transfer the cake to a clean piece of parchment paper.

For the exterior of the cake to appear green, it's best to roll the cake with the skin side (brown side) facing up.

Spread an even layer of whipped cream over the surface of the cake.

Add a row of strawberries on top of the cream at one end of the cake (Step 5 below).

Using the parchment paper, gently roll the cake with the strawberries and cream, ending with the cake seam side down.

Wrap the cake up and place into the fridge to chill and firm up (Step 6 below).

How to serve & store

Cut the cake into slices using a sharp, serrated knife.

For clean slices, dip the knife in a glass of warm water and wipe clean with paper towel.

Pair the green tea roll cake with other teas such as: jasmine milk tea, earl grey tea, oolong tea, or double up on the matcha with a matcha latte.

Fridge:

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Freeze:

Store slices of cake well-wrapped in plastic wrap in an airtight container in the freezer for up to 1 month.

Other filling variations

Instead of whipped cream, try adding:

• white chocolate ganache
• red bean paste (adzuki beans)
• Swiss meringue buttercream
• whipped cream cheese filling

Or double up the matcha and use a green tea whipped cream.

Expert tips & troubleshooting

Egg whites

Egg whites should be at room temperature as they whip up with more volume, as compared to when cold.

However, egg white and egg yolks separate more easily when they are cold, so that is why I suggest separating them first, and then leaving the egg whites and egg yolks to rest at room temperature.

Tip: if you need to quickly warm up the egg whites, add the egg whites into the stand mixer bowl, and place a bowl of warm water underneath. This will take the chill off the egg whites.

Egg whites not whipping up?

Make sure the bowl is clean and free from any traces of grease. Use white vinegar or lemon juice to wipe down the bowls and whisk prior to using.

Why does my Swiss roll cake crack when rolling?

There may be many factors:

The egg whites (meringue) could be overwhipped, by taking it past soft peaks.

Using fan-forced oven vs. a conventional oven. Each oven is different; you will need to adjust to your oven settings.

The oven temperature could be too high, or it's been baked for too long.

Cake "skin"/outer layer peeling

Not baking the cake long enough to dry the surface.

Give it a little extra baking time, to ensure that the the top of the cake is dry and springy to the touch.

Can I use frozen strawberries?

For this recipe, fresh strawberries is most optimal as frozen strawberries will bleed into the cream and not hold up well.

More matcha strawberry recipes

Matcha Mille Crepe Cake

Matcha Strawberry Fruit Sando

Layered Strawberry Matcha Latte

Strawberry Matcha Doughnuts

Other roll cake recipes you may like

Perfect Swiss Roll Cake

Hojicha Roll Cake

Lychee Rose Cream Roll Cake

Pandan Durian Cream Roll Cake

Blackberry Earl Grey Cream Roll Cake

White and Blue Butterfly Pea Cake Roll

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

4.86 from 14 votes

Matcha Swiss Roll Cake

This Matcha Swiss Roll Cake is a delicate, light, soft cake that is flavored with green tea. It is rolled and filled with whipped cream and fresh strawberries to create a delicious and beautiful dessert.

Prep Time20 minutes mins

Cook Time13 minutes mins

Chilling Time2 hours hrs

Total Time2 hours hrs 33 minutes mins

Course: Dessert

Cuisine: American, Asian, Japanese

Servings: 8

Calories: 145kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Matcha cake:

• 3 egg whites room temperature
• ¼ teaspoon cream of tartar
• 60 g granulated sugar divided
• 3 egg yolks
• 10 g matcha powder sifted
• 30 ml whole milk
• 30 ml vegetable oil
• 1 teaspoon vanilla extract
• 50 g cake flour sifted

Cream filling:

• 125 ml heavy whipping cream (36% milkfat) chilled
• 2 teaspoon powdered sugar or to your taste
• 1 teaspoon vanilla extract
• 8-10 fresh strawberries cut in half (optional, depending on size)

Cook ModePrevent your screen from going dark

Instructions

For key visual process photos, refer to the body of the blog post.

Make the cake:

• Preheat oven to 375°F/191°C.
• Prepare a 9" by 13" baking sheet pan by lining it with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
• Add in cream of tartar, and gradually increase the speed.
• Gradually add in 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks. Set aside.
• In a large bowl, add in the egg yolks, remaining 30g granulated sugar, matcha powder, milk, vegetable oil, and vanilla extract.
• Whisk until combined.
• Sift in cake flour and stir or whisk until just incorporated.
• Take about ⅓rd of the whipped egg white meringue and fold it into the matcha egg yolk mixture to lighten using a spatula.
• Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.
• Pour batter into the prepared baking tray.
• Give the tray a few taps on the counter to release any trapped air bubbles.
• Smooth the surface with an offset spatula.
• Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.
• Remove the cake and bang the tray on the counter to prevent the cake from shrinking.
• Transfer the cake to a wire rack to cool (not completely), and peel off the parchment paper.

Make the whipped cream:

• In a bowl, combine cold heavy cream with powdered sugar and vanilla extract.
• Whip with a whisk until it reaches stiff peaks.

Assemble:

• Carefully transfer the cake to a clean piece of parchment paper.
• Tip: For the exterior of the cake to appear green, it's best to roll the cake with the skin side (brown side) facing up.
• Spread an even layer of whipped cream over the surface of the cake.
• Add a row of strawberries on top of the cream at one end of the cake.
• Using the parchment paper, gently roll the cake with the strawberries and cream, ending with the cake seam side down.
• Wrap the cake up and place into the fridge to chill and firm up.
• Slice with a sharp serrated knife and serve.

Nutrition

Calories: 145kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 27mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 392IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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