This colorful matcha roll cake yields a light, airy sponge lightly sweetened with cream cheese and raspberry preserves and topped with coconut shreds. It is an utterly delicious Christmas dessert for the whole family.
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Why you’ll love this recipe
This sponge roll cake is easy to whip up and mess-free.
It’s airy, fluffy, and a tasty treat for the holidays and year-long, just like my Lotus biscoff cake.
It’s perfect for teatime. Serve it with my favorite coconut butterfly pea tea latte or green tea for a mouthful of aromatic flavors.
It’s a great make-ahead dessert recipe and stores perfectly well for those nights you don’t want to make desserts from scratch.
What is Matcha?
Matcha is a unique tea consumed mainly in Japan and East Asian countries. Matcha powder is a powder made from green tea leaves. It has a unique, slightly sweet, grassy, and nutty pleasant flavor. It is available in powder as well as tea bags. (affiliate link)
A Matcha roll cake is a popular Japanese dessert. It is a rolled-up sponge cake flavored with green tea powder and often has an airy cream filling. Although the main filling is lightly sweetened whipped cream, we will use sweetened cream cheese for a fun twist.
If you love green tea dessert, you’ve got to get your hands on this soft serve matcha ice cream or this matcha donut, made in under 20 minutes.
Ingredients list
Here are some main ingredients needed to make the Christmas roll cake.
Cake flour: using cake flour for this recipe yields a lighter and soft cake than all-purpose flour.
Matcha powder: use a ceremonial-grade matcha powder that is great for baked goods. See above to purchase.
Sugar: we will use granulated and powdered sugar for this cake roll recipe. The granulated sugar
Eggs: egg white and egg yolks should be whisked separately. Beating the egg whites with a little sugar helps create a structure for the roll cake, making it easy to roll.
Cream cheese: bring to room temperature, so it is flexible to whip. See the substitution below if you don’t like cream cheese.
Butter: melt butter in the microwave until slightly foamy. Cool before adding to the batter.
Raspberry jam: I used Bonne Maman preserves. Any good-quality jam should work.
Substitutions
Don’t have all the ingredients on hand? Here are some substitutes to make this Korean roll cake work.
- Flour: although cake flour adds a light texture to the cake, all-purpose flour can be used instead.
- Cream: whipped cream can be used instead. Make sure to use a stabilized cream to make the filling last longer without making the cake soggy. Add a pinch of cream of tartar and salt to achieve that pipeable consistency.
- Oil: neutral-tasting oil like vegetable, canola, or grape seed can be used instead. Based on my experience with chiffon cakes, oil yields a better flexible cake base that can withstand a heavy or wet filling.
Variations
There are many ways to enjoy the delicious and healthy Japanese roll cake treat. Here are some of the most common variations of this tasty dessert.
Whipped cream: The most basic matcha cake is a layer of green tea-flavored sponge cake rolled up with whipped cream in the middle. This version is often dusted with powdered sugar on top.
• Chocolate ganache or frosting: For a more decadent treat, some bakeries add a layer of chocolate ganache or frostings like vanilla or butterscotch buttercream between the sponge cake and whipped cream.
• Fruit jam or fresh berries: Use your favorite fruit jams or berries for more texture and flavor.
Step-by-Step instructions
Step 1: Sift together the dry in a medium bowl, then whisk until it's thoroughly combined.
Step 2: separate the egg yolks from the egg whites over a medium bowl to fetch the egg whites. Then Combine the egg yolks with the sugar, sour cream, melted butter, and vanilla extract. Give it a good whisk to combine (about 3 minutes).
Step 3: Place the egg whites in the bowl of a stand mixer with a pinch of cream of tartar and whisk until medium peaks form, then add the granulated sugar.
Step 4: combine the dry ingredients into the egg yolk mixture, ¼ cup at a time while you mix.
Step 5: gently fold in the egg whites, a scoop at a time, until it’s combined.
Step 6: spread the batter over a lined-rimmed baking sheet. Bake, the. Release the edges using an offset spatula. Gently roll the cake with the parchment paper. Wrap with plastic wrap, then allow to cool completely.
Step 7: mix the cream cheese with the powdered sugar in a small bowl.
Step 8: gently unroll the cake, then spread a layer of cream cheese all over, leaving a little space around the edges. Top with coconut shreds and jam. Start rolling the cake back up without the parchment paper this time. Wrap with cling film, and chill before slicing.
Step 9: slice the chilled cake using a serrated knife. First, slice each end, then continue to slice the rest, wiping the knife clean at each cut.
Expert’s Tips
- Carefully separate the egg yolks from the egg whites making sure no yolk gets in the bowl with the egg whites.
- Before whipping the egg whites, sprinkle a paper towel with white vinegar or Lemon juice, then clean the inside of the bowl you’ll be whisking the egg whites in. Make sure there is no water residue left in the bowl. This will yield a perfect meringue, as any oil trace will alter the egg whites' structure.
- If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method is best for measuring flour without overpacking the measuring cup.
- Don’t overmix the batter for this Japanese roll cake, as this will overwork the gluten in the batter yielding a dense, dry roll cake.
- When mixing the batter with the egg whites, be sure to fold it in one swoop, do not mix, as this will deflate the air bubbles from the egg whites.
- Bake the cake immediately after folding it in the egg whites. Don’t leave it sitting out for long else the bubbles will deflate.
- For best results, use a kitchen towel or paper towel to roll the cake as soon as you take it out of the oven. This will prevent it from cracking instead of allowing it to cool completely. Roll it loosely and not tightly, as this might crack it.
- Overbaking the cake will also cause it to dry out, which might lead to it cracking.
Storage
Refrigerate:
Store the cake in an airtight container in the refrigerator for up to 2 days.
Freeze:
If you want to keep it for longer, you can freeze it for up to 1 month. Just make sure to wrap it tightly in cling film before freezing.
Defrost:
When you're ready to eat the sponge roll cake, thaw it out overnight in the refrigerator or at room temperature for about 2 hours.
Equipment you’ll need
Mixing bowls
Stand mixer or hand mixer
Pan: 15”x 10”x 1” jelly roll pan or half sheet pan.
What to serve it with
You can serve many things with Japanese roll cake, but here are three of our favorites.
Tea: First, try it with a cup of green tea. The two flavors will complement each other perfectly.
• Fresh fruit: Second, serve it with some fresh fruit for a light and refreshing dessert.• Ice cream or whipped cream: try serving it with a scoop of ice cream or whipped cream for a richer dessert.
Recipe FAQS
When choosing a pan for your swiss roll cake, you can either use a jelly roll pan or a sheet pan.
A rolled cake is a cake that is rolled up into a log shape. The cake is usually made with a sponge or chiffon cake, and it can be filled with various things like whipped cream, fruit, or chocolate.
There are many ways to enjoy matcha cake, but some of the most popular include pairing it with green tea ice cream, fresh berries, or a simple dusting of powdered sugar.
Love Cakes? Try these Related Cake Recipes.
If you try this Matcha roll cake recipe, share a bite with us on our social media using the hashtag worldlytreat (#worldlytreat), we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
📖 Recipe
MATCHA ROLL CAKE
Equipment
- mixing bowls
- Stand mixer or hand mixer
- 15”x 10”x 1” jelly roll pan or half sheet pan.
Ingredients
- ¾ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon matcha powder (plus more if you want more color)
- 4 large egg yolks ,room temperature
- 1 teaspoon vanilla extract (or vanilla bean paste)
- ¾ cup granulated sugar ,divided
- ¼ cup sour cream , at room temperature
- 4 tablespoons butter , melted
- 4 large egg whites , room temperature
- ¼ teaspoon cream of tartar
- 1 8. oz Cream cheese block , softened
- ¾ cup powdered sugar
- ¼ unsweetened coconut shreds optional
- 3 tablespoons raspberry jam
Instructions
- Prep the Oven: Preheat oven to 375°F. Lightly grease a half-sheet pan or 15" x 10" x 1" jelly roll pan with non-stick spray. Line with parchment paper.
- Sift Dry Ingredient: Using a fine mesh sieve, sift together the cake flour, baking powder, salt, and matcha powder into a small bowl. Set aside.
- Mix: Add melted butter, egg yolks, ½ cup of granulated sugar, sour cream, and vanilla extract in a medium bowl. Using a hand whisk, mix until's it thoroughly combined or doubled in size.
- **Wipe clean the bowl of a sand mixer with white vinegar or lemon, to remove any trace of oil. Use a paper towel to wipe clean; there should be no trace of water in the bowl.**
- Make the Meringue: Add the egg whites to the bowl of a stand mixer. Using the whisk attachment, beat the egg whites on high for about 2 minutes or until foamy. Add the cream of tartar, then gradually add the remaining granulated sugar (a tablespoon at a time), and continue to beat for about 3-4 minutes or until medium peaks. (The meringue should be white, fluffy, and shiny. Tips curled when the whisk is lifted)
- Combine: Gradually add the flour mixture to the egg yolk mixture until combined.
- Fold: Using a rubber spatula, fold about ½ cup of the meringue into the yolk and flour mixture. Do not stir. Use the folding technique by scrapping the meringue from the side of the bowl and folding it over the cake batter; repeat until it's combined and no meringue is left.
- Bake: Spread the batter evenly over the prepared pan. Tap the bottom of the pan over the kitchen counter 3-4 times to remove bubbles. Bake for 12-13 minutes or until the top springs back when it's touched.
- First Roll: Place a large parchment paper or clean kitchen towel (larger than the cake) over a flat surface or the bottom of another half-sheet pan. Immediately flip the cake over, then peel off the parchment paper the cake in. Gently roll the cake from the narrow end using a slow and steady motion. Leave the parchment paper intact, and allow the cake to cool completely.
- Mix: Make the Spread: In a medium bowl, mix the softened cream cheese and sifted sugar until it is combined.
- Unroll: Carefully unroll the cooled matcha cake over a baking sheet. Using an offset spatula or rubber spatula, spread the cream cheese filling evenly over the cake, leaving about half an inch around the borders. Spread the raspberry jam evenly atop the cream cheese, then sprinkle coconut shreds over the spread.
- Second roll: Carefully roll the cake back up without the parchment paper and on the same side up as before so you are working in the same direction. Wrap tightly with plastic wrap and chill for about an hour.
- Slice: Once chilled, dust with powdered sugar if desired. Using a serrated knife, slice off about half an inch to reveal the beautiful rolled cake. Serve immediately or follow storage tips in the blog post.
Notes
- Carefully separate the egg yolks from the egg whites making sure no yolk gets in the bowl with the egg whites.
- No kitchen scale? Fluff the flour with a spoon, then heap it on a measuring cup before leveling it off with a knife.
- Make sure there is no water residue left in the bowl of the stand mixer before adding the egg white, as this might alter the meringue's structure.
- Bake the cake immediately after folding it in the egg whites. Don't leave it sitting out for long else the bubbles will deflate.
- Over-mixing or over-baking will yield a dry cake that can easily crack.
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