Matcha Swiss Roll

If you’re a fan of matcha’s earthy flavor and love a soft, fluffy sponge cake, this Matcha Swiss Roll is for you! Filled with a delicate, creamy filling and rolled into an eye-catching spiral, it’s the perfect dessert to impress guests or treat yourself. Let’s dive into this delightful recipe.

Ingredients

For the Matcha Sponge Cake:

1. Eggs (4 large)
   Room-temperature eggs give the sponge its airy texture.
2. Granulated Sugar (½ cup)
   Sweetens the cake and helps stabilize the egg foam.
3. Cake Flour (¾ cup)
   Provides a tender crumb. If unavailable, use all-purpose flour but sift it well.
4. Matcha Powder (1½ tablespoons)
   Adds a beautiful green hue and a subtly earthy flavor. Use high-quality matcha for the best taste.
5. Baking Powder (½ teaspoon)
   Ensures the sponge rises evenly.
6. Milk (2 tablespoons)
   Adds moisture to the batter.
7. Vegetable Oil (2 tablespoons)
   Keeps the cake soft and pliable for rolling.
8. Vanilla Extract (½ teaspoon)
   Balances the earthy flavor of matcha.

For the Cream Filling:

1. Heavy Whipping Cream (1 cup)
   Whipped to soft peaks for a light, fluffy filling.
2. Powdered Sugar (2 tablespoons)
   Sweetens the cream without making it grainy.
3. Vanilla Extract (½ teaspoon)
   Adds a hint of warmth to the filling.
4. Optional: Additional Matcha Powder (½ teaspoon)
   For a hint of matcha flavor in the 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

In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until pale, thick, and tripled in volume (about 5–7 minutes).

Sift together the cake flour, matcha powder, and baking powder. Gently fold the dry ingredients into the egg mixture in three additions, taking care not to deflate the batter.

In a small bowl, whisk together the milk, vegetable oil, and vanilla extract. Gradually fold this into the batter until just combined.

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

Step 3: Bake the Cake

Bake for 10–12 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.

Step 4: Roll the Cake

While the cake is still warm, carefully remove it from the pan using the parchment paper. Dust the top with a light layer of powdered sugar to prevent sticking, then place another sheet of parchment on top.

Flip the cake over and gently peel off the original parchment. Roll the cake (with the new parchment inside) from the short side into a tight spiral. Let it cool completely in this rolled shape to prevent cracking later.

Step 5: Prepare the Cream Filling

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

Step 6: Assemble the Swiss Roll

Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border at the edges. Gently 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 beating eggs and cream.
• 10×15-inch jelly roll pan for baking the sponge.
• Parchment paper for lining and rolling.
• Sifter for combining dry ingredients.
• Offset spatula for spreading the batter and filling.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour? Yes, but sift it well and reduce the amount slightly to avoid a dense cake.

What’s the key to preventing cracks in the roll? Roll the cake while it’s warm, as it’s more pliable. Cooling it in a rolled shape helps maintain flexibility.

Can I use a different filling? Absolutely! Try sweetened mascarpone, cream cheese frosting, or even red bean paste for a unique twist.

How do I store leftovers? Wrap the cake tightly in plastic wrap and store it in the fridge for up to 3 days.

Can I make this ahead of time? Yes! You can bake the cake and prepare the filling a day in advance. Assemble and chill the roll before serving.

What if I don’t have matcha powder? While matcha is essential for the signature flavor, you can replace it with cocoa powder for a chocolate Swiss roll.

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

Conclusion

This Matcha Swiss Roll is as stunning to look at as it is delicious to eat. The delicate sponge, creamy filling, and hint of matcha create a perfect balance of flavors and textures. I hope you enjoy making (and eating) this delightful dessert! If you loved this recipe, share it on Facebook or save it on Pinterest for your next baking adventure. Happy rolling! 🍵✨