Matcha Roll Cake with Matcha Whipped Cream Recipe
A soft and fluffy matcha roll cake filled with lightly sweetened matcha whipped cream, featuring double the matcha powder for a vibrant, bakery-style dessert you can easily prepare at home. This rolled sponge cake pairs delicate bitterness of matcha with sweet, airy whipped cream, perfect for any special occasion or afternoon tea.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Matcha Cake
- 4 large egg yolks, room temperature
- ¼ cup (50 g) granulated sugar (for egg yolk mixture)
- ¼ teaspoon (1 g) salt
- ½ teaspoon vanilla extract
- ¼ cup (50 ml) vegetable oil
- 3 ½ tablespoons (60 ml) whole milk
- 2 tablespoons (12 g) matcha powder
- ½ cup (67 g) cake flour
- ½ teaspoon (2 g) baking powder
Meringue
- 4 large egg whites, room temperature
- ¼ teaspoon (1 g) cream of tartar
- ⅓ cup (70 g) granulated sugar (for egg white meringue)
Whipped Cream
- 1 cup (250 ml) heavy whipping cream, cold
- ½ teaspoon matcha powder, sifted
- ¼ cup (47 g) granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Line a 9×13 inch baking tray with parchment paper and preheat the oven to 350°F (176°C) to ensure even baking temperature.
- Mix the egg yolk mixture: In a large bowl, whisk together egg yolks, ¼ cup sugar, salt, vanilla extract, vegetable oil, and whole milk until frothy and the sugar is fully dissolved, creating a smooth base for the batter.
- Sift in dry ingredients: In a separate bowl, sift matcha powder, cake flour, and baking powder to remove lumps and incorporate air, then whisk these dry ingredients gently into the egg yolk mixture until combined.
- Make the egg white meringue: Clean a large mixing bowl with lemon juice or vinegar, then beat the egg whites on high speed with cream of tartar until frothy. Gradually add sugar in three parts while continuing to beat until stiff, glossy peaks form, indicating perfect meringue texture.
- Combine the mixtures: Fold one-third of the meringue gently into the egg yolk batter to lighten it, then fold in the remaining meringue in two additions carefully to keep the batter fluffy and aerated without deflating.
- Bake the cake: Pour the batter into the prepared baking tray, smooth the surface with a spatula, tap the pan to release large air bubbles, and bake in the preheated oven for 10-12 minutes until a toothpick inserted in the center comes out clean.
- Remove and roll the cake: Immediately turn the cake out onto parchment paper, peel off the baking parchment, flip onto a clean kitchen towel, and roll the cake slowly starting from a short side. Roll gently to avoid cracks and let cool completely rolled up.
- Make the whipped cream: Sift matcha powder into a bowl, add 2 tablespoons of heavy cream, and whisk to blend. Add remaining cream, sugar, and vanilla extract, then beat with an electric mixer until medium to stiff peaks form for a rich and fluffy filling.
- Assemble the roll cake: Unroll the cooled cake gently, trim edges for a neat appearance, spread the matcha whipped cream evenly leaving about 1 inch unfrosted at the edge, then carefully re-roll the cake. Wrap in plastic and chill in the refrigerator for at least 2 hours to set before serving.
- Serve: Slice the chilled matcha roll cake into 8 servings and enjoy a delicate and flavorful dessert.
Notes
- For a perfectly light and fluffy sponge, be gentle when folding the meringue into the batter to avoid deflating the air bubbles.
- Rolling the cake while warm prevents cracks, so don’t let the cake cool before rolling.
- Use a fine mesh sieve to sift matcha powder to avoid clumps in both the cake batter and whipped cream.
- Wrap the roll cake well and chill to help it set and make slicing easier.
- Using room temperature eggs helps achieve a better volume in whipping both yolks and whites.
