Beautiful Japanese Matcha Roll Cake With Creamy Filling

A matcha roll cake lives or dies by the cream, too little and it tastes like grass, too much and it buries the tea. I fold just enough powdered matcha into the batter to keep the color deep and the flavor earthy rather than bitter.

This recipe is simple to follow and results in a visually stunning dessert that not only looks good but also tastes amazing. It’s a wonderful way to enjoy the distinctive taste of matcha in cake form.

Delicious Matcha Roll Cake Recipe

The Japanese Matcha Roll Cake features a soft and airy cake filled with a luscious cream filling. It takes about 1 hour to prepare and roll, and serves 8 people, making it great for gatherings or special celebrations.

Ingredients

4 large eggs, separated
100g granulated sugar, divided
1 tablespoon hot water
1 teaspoon vanilla extract
80g all-purpose flour
20g matcha powder
1/4 teaspoon baking powder
1/4 teaspoon salt
200ml heavy cream
2 tablespoons powdered sugar
1 teaspoon matcha powder for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 180°C (350°F) and line a 10×15 inch baking pan with parchment paper.
Make the Cake Batter: In a mixing bowl, beat the egg yolks and half of the granulated sugar until pale and creamy. Add hot water and vanilla extract, mixing well. Sift together flour, matcha powder, baking powder, and salt, and fold it into the egg yolk mixture.
Whip the Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add in the remaining granulated sugar and continue beating until stiff peaks form.

Combine Mixtures: Gently fold a third of the egg white mixture into the matcha batter to lighten it, then carefully fold in the remaining egg whites until just combined.
Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Do not overbake.
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake gently with the towel, letting it cool completely.

Prepare the Filling: While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form.
Assemble the Roll Cake: Unroll the cooled cake, spreading the whipped cream evenly over the surface. Roll the cake back up without the towel, wrapping it in plastic wrap.
Chill and Serve: Refrigerate for at least 1 hour to set. Before serving, dust with additional matcha powder for presentation, slice, and enjoy!