MATCHA ROLL CAKE

5 from 24 votes

This colorful matcha roll cake yields a light, airy sponge. It is lightly sweetened with cream cheese and raspberry jam and topped with coconut shreds. It is an utterly delicious dessert for the whole family. Follow the step-by-step instructions below for the perfect cake.

Prep Time20

Cook Time14

chilling time1 30

Total Time2 4

Course: Dessert

Cuisine: American, Japanese

Servings: people

Calories: 219kcal

Author: Maureen Celestine

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.

Please refer to the blog post for expert tips to make the perfect roll cake.

Nutrition