Fluffy 5-Step Matcha Roll Cake That Melts in Your Mouth

There’s something magical about a perfectly rolled Matcha Roll Cake soft, fluffy, and bursting with that earthy-sweet matcha flavor I adore. I still remember the first time I tried making one at home it cracked, it stuck, it was a mess! But after years of tweaking (and maybe a few more cracked cakes), I finally nailed the technique. Now, this vibrant green beauty is my go-to dessert for tea parties, birthdays, or just when I need a little pick-me-up. The secret? A delicate sponge cake infused with high-quality matcha, rolled around clouds of lightly sweetened whipped cream. Trust me, once you master this, you’ll never look at store-bought rolls the same way again!

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Why You’ll Love This Matcha Roll Cake

Oh, where do I even start? This matcha roll cake is my absolute pride and joy, and here’s why it’ll steal your heart too:

• Fluffy as a cloud: That delicate sponge? It practically melts in your mouth no dry, crumbly disasters here!
• Vibrant matcha flavor: Earthy, slightly sweet, and so fresh you’ll taste the quality in every bite.
• Whipped cream dream: Lightly sweetened filling balances the matcha perfectly not too heavy, just pure bliss.
• Showstopper looks: That gorgeous green swirl? Instant wow factor for tea parties or birthdays.
• Secretly simple: Don’t let the fancy looks fool you my step-by-step tips make it foolproof!

Seriously, one slice and you’ll be hooked. Just ask my friends they beg me to bring this to every gathering!

Matcha Roll Cake Ingredients

Okay, let’s get real about ingredients this is where the magic starts! I’ve learned the hard way that quality matters here, especially with matcha. Here’s everything you’ll need, with a few of my obsessive little notes (because yes, I’m that person who measures eggs at room temperature with a thermometer no shame!):

• 110g cake flour – Not all-purpose! Cake flour keeps it tender.
• 2 tablespoons matcha powder, sifted – Splurge on ceremonial grade if you can it makes ALL the difference in color and flavor.
• ½ teaspoon baking powder – Just a pinch for that perfect lift.
• 6 large eggs, room temperature – Seriously, take them out 2 hours early. Cold eggs don’t whip right!
• ½ teaspoon cream of tartar – Your meringue’s best friend for stability.
• 150g granulated sugar (divided: 100g + 50g) – We’ll split this between the yolks and whites.
• 50g milk – Any kind works, but whole milk adds richness.
• 50g neutral oil – I use avocado, but canola or vegetable oil are fine.
• 1 teaspoon vanilla extract – The secret background note that makes flavors pop.
• 400g cold heavy cream – Chill the bowl too trust me, it whips better!
• 40g powdered sugar + 1 tsp matcha (for filling) – Sift both to avoid lumps in your creamy swirl.

See? Nothing too crazy just good stuff handled with care. Now let’s make some magic!

How to Make Matcha Roll Cake

Alright, let’s roll up our sleeves literally! Making this matcha roll cake is easier than you think, as long as you follow these steps carefully. I’ve included all my hard-earned tricks to avoid cracks, lumps, and tears (yours and the cake’s!).

Preparing the Matcha Sponge

First things first preheat your oven to 350°F (177°C). Line a 12×17-inch baking tray with parchment paper, letting the edges hang over slightly for easy removal later. Now, let’s tackle that fluffy sponge:

1. Mix dry ingredients: In a small bowl, whisk together the cake flour, sifted matcha powder, and baking powder. Set aside we’ll come back to this.
2. Whip the egg whites: Separate your eggs (save those yolks!). Add cream of tartar to the whites and beat on low-medium until frothy. Gradually add 100g sugar, then crank up the speed to medium-high until you get stiff, glossy peaks. Pro tip: The meringue should hold its shape when you lift the beaters no drooping!
3. Combine yolks and wet ingredients: In another bowl, beat the yolks with the remaining 50g sugar until smooth. Add milk, oil, and vanilla, mixing well. Now, sift in the dry ingredients and mix just until combined no overmixing!
4. Fold in the meringue: Add ⅓ of the whipped egg whites to the yolk mixture to lighten it. Then, gently fold in the rest with a spatula, cutting through the center and turning the bowl. Stop when no white streaks remain this keeps the batter airy.
5. Bake!: Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 12–15 minutes until the edges are lightly golden and the top springs back when touched.

Rolling and Filling the Cake

Here’s where things get exciting and where I used to panic! The key? Work quickly but gently while the cake is still warm.

1. Prep for rolling: Let the cake cool for 5 minutes on a wire rack. Run a knife around the edges, then flip it onto another rack. Peel off the parchment (it should release easily). Place a fresh sheet of parchment on top and flip it again. Trim the crispy edges snack time for the baker!
2. First roll: While still warm, roll the cake up from a short end with the parchment inside. This “trains” the cake to roll without cracking later. Let it cool completely like this about 30 minutes.
3. Make the filling: In a chilled bowl, mix 1 tsp matcha with a splash of cream to dissolve any clumps. Add the rest of the cream, powdered sugar, and vanilla. Whip to stiff peaks don’t overdo it, or it’ll turn grainy.
4. Fill and roll: Unroll the cake gently (don’t worry if it stays slightly curled). Spread the whipped cream evenly, leaving a 2-inch border at the far end. Roll it back up tightly, using the parchment to guide you. Tuck in any escaping filling with a spatula.
5. Chill: Wrap the roll in plastic wrap and refrigerate for at least 3 hours (overnight is even better). This sets the shape and makes slicing a breeze.

See? Not so scary after all. Now comes the best part slicing into that gorgeous green swirl!

Tips for the Perfect Matcha Roll Cake

After making this matcha roll cake more times than I can count (and yes, enduring a few disasters!), here are my foolproof tips to guarantee success every time:

• Room temp eggs are non-negotiable – Cold eggs won’t whip properly, and your sponge will be flat. I leave mine out overnight or pop them in warm water for 10 minutes if I forget!
• Roll while warm, fill when cool – That initial “training roll” prevents cracks, but never add filling until the cake’s completely cooled unless you want a melty mess.
• Chill for clean slices – I know it’s tempting to dig in, but 3+ hours in the fridge sets the cream and prevents squished swirls when cutting.
• Sharpen your knife – For picture-perfect slices, wipe your knife with hot water between cuts. My serrated bread knife works like a charm.
• Freeze leftovers – Wrap slices tightly they’ll keep for a month! Thaw overnight in the fridge (the texture stays miraculously fresh).

Follow these, and you’ll have people begging for your matcha roll cake secrets just like mine do!

My matcha marble pound cake offers the same flavor with a dense, buttery texture. Or go elegant with my matcha mille crepe cake.

Matcha Roll Cake Variations

Oh, the fun part playing with flavors! While I adore the classic version, sometimes I get creative with these easy twists:

• Red bean dream: Swap half the whipped cream for sweet red bean paste so authentically Japanese!
• Mascarpone luxury: Fold equal parts mascarpone into the whipped cream for extra richness.
• Berry surprise: Layer fresh raspberries or sliced strawberries before rolling the tartness cuts through the matcha perfectly.
• Chocolate matcha swirl: Add cocoa powder to half the batter for a stunning marbled effect.

See? One recipe, endless possibilities just don’t tell my grandma I messed with perfection!

Serving and Storing Matcha Roll Cake

Here’s how I make sure every slice of my matcha roll cake is as perfect as the first: always serve it chilled straight from the fridge keeps the swirls neat and the cream firm. For clean cuts, I use a sharp knife dipped in hot water (wipe it between slices!). Leftovers? Just wrap tightly in plastic it stays dreamy in the fridge for 2 days, though let’s be real… mine never lasts that long!

Matcha Roll Cake Nutritional Information

Here’s the scoop on what’s in each glorious slice of this matcha roll cake (based on 8 servings): roughly 280 calories, 15g fat (6g saturated), 30g carbs, and 6g protein. But listen these numbers can wiggle a bit depending on your exact ingredients. Used extra cream? Swapped sugar? Your cake, your rules! Just enjoy every bite.

Share Your Matcha Roll Cake Experience

Did you make this matcha roll cake? I’d love to hear how it turned out! Leave a comment below, snap a photo of your beautiful swirl, or rate the recipe your baking adventures inspire me!

Matcha Roll Cake FAQs

I get questions about this matcha roll cake all the time so let me spill my secrets on the most common puzzlers!

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