Basic Matcha Roll Cake Recipe ( 抹茶ロールケーキ )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Matcha Swiss Roll (抹茶ロールケーキ) is Matcha flavored sponge cake rolled with Matcha whipped cream.

This is always a popular choice in Japan. If you have a soft spot for anything matcha (green tea), I am pretty sure you’re going to be as obsessed with this cake as I am.

 

 

 

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Skill Level:	Time: 3 Hour
Price:	Serves: 4-6 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Preheat the oven at 180C / 350F.

02 - Line a quarter sheet pan 22x33cm / 9x13in with parchment paper.

03 - Sift Cake Flour and Matcha Powder together a couple of times.



The Cake:

04 - Divide Eggs into Whites and Yolks.

05 - In a bowl of a standing mixer, put in Egg Whites and beat at medium speed, forming a meringue. When the Egg Whites are still a very soft meringue, start adding 0.66 of Sugar in 3 parts. Whip until it forms medium peaks.

06 - In a medium size bowl put Yolks, Oil, and rest of the Sugar and whisk well until thick and lighter in color.

07 - Combing both mixtures. Mix very carefully without deflating the foam too much.

08 - Add Flour and Matcha mixture by sifting into the Egg mixture, and carefully mix.

09 - Pour the batter into the prepared baking pan, spread evenly with a spatula, and bake for 8-10 minutes.

10 - Take out from the oven, cool in the pan completely, covered with plastic.



The Filling:

11 - Whip Heavy Cream along with Sugar and Vanilla to medium stiff peaks, but not grainy.

12 - Fold in Matcha Powder to Whipped Cream.



Assembling the Cake:

13 - Remove the Cake from the pan and remove the parchment paper from the cake.

14 - Put a new piece of parchment paper under the cake.

15 - Place the short end of the Cake toward you. Spread the filling on the Cake, leaving 5cm / 2in uncovered on the other end. From the one side (near you) of the Cake, start rolling. Tighten the cake using parchment paper like making sushi rolls. Wrap the cake with the parchment end side down and refrigerate for at least 2 hours.

Notes:

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- The fluffiness and light texture of the sponge cake come from the Egg Whites that are beaten till stiff peaks, like a chiffon cake recipe. Besides fresh whipped cream for the filling, there is no butter or oil added in the recipe.

- Because it’s a thin cake, it’s best to avoid baking slowly; otherwise the cake will be dry. The bottom of the cake pan will become the surface of the cake, so make sure it doesn’t get burnt on the bottom.

- You will need to remove the cake immediately from the pan after baking, in order to prevent the cake from drying.

- It’s easier to roll up the cake when it’s still warm and flexible, so roll up the cake first and let it cool down. The cake has a muscle memory so it’s easier to roll up again with fillings.

- If the roll turns our dry, use Sponge Flour rather than Cake Flour.

 

 

 

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Written by: Uncut Recipes

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