Matcha Swiss Roll

If you’re a fan of matcha’s earthy, slightly sweet flavor, this Matcha Swiss Roll is a must-try. With a light, fluffy sponge cake and creamy matcha-flavored filling, it’s a dessert that’s as delicious as it is beautiful. Perfect for tea time, celebrations, or whenever you want to impress with a homemade treat. Let’s get started!

Ingredients

For the Matcha Sponge Cake

1. Eggs (4 large)
   Room-temperature eggs whip up best, creating a light and airy texture.
2. Granulated Sugar (½ cup)
   Sweetens the cake and stabilizes the egg foam.
3. Cake Flour (¾ cup)
   Produces a delicate crumb. Sift it for an even texture.
4. Matcha Powder (1 tablespoon)
   The star ingredient for its vibrant color and unique flavor. Use high-quality matcha for the best results.
5. Baking Powder (½ teaspoon)
   Ensures the sponge cake rises evenly.
6. Milk (2 tablespoons)
   Adds moisture and enhances the cake’s tenderness.
7. Vegetable Oil (2 tablespoons)
   Keeps the cake soft and pliable for rolling.

For the Cream Filling

1. Heavy Whipping Cream (1 cup)
   Whips up light and fluffy, perfect for the filling.
2. Powdered Sugar (2 tablespoons)
   Sweetens the cream without making it grainy.
3. Matcha Powder (1 teaspoon, optional)
   Adds a hint of matcha flavor to the filling for a double matcha delight.
4. Vanilla Extract (½ teaspoon)
   Balances the flavors in the cream filling.

How to Make Matcha Swiss Roll

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the edges are well covered to prevent sticking.

Step 2: Make the Matcha Sponge

Separate the eggs into yolks and whites. In a large bowl, beat the egg yolks with half of the sugar until pale and thick.

In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

Sift together the cake flour, matcha powder, and baking powder. Add the dry ingredients, milk, and vegetable oil to the yolk mixture and mix until smooth. Gently fold in the whipped egg whites in three batches, ensuring the batter remains light and airy.

Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan lightly on the counter to release air bubbles.

Step 3: Bake the Cake

Bake for 10–12 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.

Step 4: Roll the Cake

While the cake is still warm, dust the top with powdered sugar to prevent sticking. Place a clean sheet of parchment paper on top, flip the cake over, and gently remove the original parchment. Roll the cake (including the new parchment) into a log shape. Let it cool completely in this rolled position.

Step 5: Prepare the Cream Filling

In a chilled bowl, whip the heavy cream, powdered sugar, matcha powder (if using), and vanilla extract until soft peaks form. Keep the cream refrigerated until ready to use.

Step 6: Assemble the Swiss Roll

Unroll the cooled cake gently and spread the whipped cream evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up, this time without the parchment.

Step 7: Chill and Serve

Wrap the rolled cake in parchment or plastic wrap and refrigerate for at least 1 hour to set. Slice into rounds to reveal the beautiful spiral and serve.

Equipment Needed

• Electric mixer for whipping eggs and cream.
• 10×15-inch jelly roll pan for baking the sponge.
• Parchment paper for lining and rolling.
• Offset spatula for spreading batter and filling.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

Yes, but sift it well and use slightly less for a lighter texture.

How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm to maintain its flexibility. Cooling it in a rolled shape helps it hold the spiral later.

Can I use a different filling?

Absolutely! Sweetened cream cheese, mascarpone, or red bean paste are all delicious options.

How do I store leftovers?

Wrap the roll tightly in plastic wrap and store it in the fridge for up to 3 days.

Can I freeze Matcha Swiss Roll?

Yes! Wrap the roll in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the fridge before serving.

Can I make it ahead of time?

Yes, you can prepare the roll a day in advance. Chill it in the fridge until ready to slice and serve.

Conclusion

Matcha Swiss Roll is a dessert that’s as delightful to eat as it is to make. Its vibrant color, creamy filling, and delicate texture make it perfect for any occasion. I hope this recipe inspires you to create your own matcha masterpiece! If you loved this recipe, don’t forget to share it on Facebook or save it on Pinterest for later. Happy baking! 🍵✨