Matcha Swiss Roll Cake Recipe

Matcha is finely ground green tea powder with a vibrant green color. It has been the cornerstone of Japanese cuisine and tea culture for years. The taste of matcha is earthy, bold, and perhaps an acquired taste; one that is becoming more popular across the world. Matcha Swiss roll is essentially a soft fluffy cake with matcha filling that combines the lightness of sponge cake with the richness of matcha-infused cream. I love purchasing this from local bakeries but always found that it was never the exact sweetness or boldness of matcha that I liked. My craving for authentic matcha swiss rolls led me to make this delicacy from scratch.

Ingredients:

For the Matcha Sponge Cake:

4 large eggs
100g caster sugar
100g cake flour (or all-purpose flour)
1 tablespoon matcha powder
1 tablespoon hot water

For the Filling:

200ml heavy cream
2-3 tablespoons powdered sugar (adjust to taste)
1 teaspoon matcha powder

Instructions:

Preparing the Matcha Sponge Cake:

Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) baking tray with parchment paper.
In a small bowl, mix the matcha powder with the hot water until smooth. Set aside.
In a large mixing bowl, whisk the eggs and caster sugar together using an electric mixer until pale and fluffy. This will take about 5-7 minutes.
Sift the cake flour (or all-purpose flour) over the egg mixture in three batches, gently folding each time until just combined.
Add the matcha paste to the batter and fold gently until evenly distributed.
Pour the batter into the prepared baking tray, spreading it evenly with a spatula.
Bake for 12-15 minutes or until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool for a few minutes.

Rolling the Cake:

While the cake is still warm, carefully lift it out of the tray using the parchment paper and place it onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper gently from the cake.
Starting from one of the shorter ends, gently roll the cake and the towel together into a tight spiral. Let it cool completely while rolled up.

Making the Matcha Cream Filling:

In a mixing bowl, whisk the heavy cream until soft peaks form.
Add powdered sugar and matcha powder, then continue whisking until stiff peaks form and the cream is thick enough to spread.

Assembling the Swiss Roll:

Carefully unroll the cooled cake.
Spread an even layer of matcha cream over the cake, leaving a small border around the edges.
Carefully re-roll the cake without the towel, using the parchment paper underneath to help roll it tightly.
Trim the ends of the roll for a clean finish if desired.
Wrap the roll in parchment paper or plastic wrap and refrigerate for at least 1 hour before serving.