Matcha Roll Cake Recipe

Preheat and prepare pan

Preheat the oven to 180°C (350°F). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving an overhang on long sides for easy removal. Lightly grease the paper.

Separate and whisk eggs (optional technique)

This recipe uses whole eggs for a tender Japanese-style sponge. Crack 4 large eggs into a large heatproof bowl (or use a mixing bowl). Add granulated sugar and a pinch of salt.

Warm the egg mixture (optional—warm method)

Place the bowl over a pot of gently simmering water (double boiler) and whisk gently until the mixture feels warm to the touch (about 40°C / 104°F) and the sugar has mostly dissolved, about 2–3 minutes. This step improves volume but is optional.

Whisk to ribbon stage

Transfer the warmed egg-sugar mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whisk on high until the mixture triples in volume, becomes pale, and falls in thick ribbons when the whisk is lifted (about 6–8 minutes).

Combine dry ingredients

In a small bowl, sift together 90 g cake flour and 2 tsp matcha powder. Sifting removes lumps and ensures even distribution of matcha.

Incorporate dry ingredients

Gently fold the sifted flour-matcha mixture into the whipped egg mixture in three additions using a spatula. Use broad, gentle strokes to avoid deflating the foam; stop when no white streaks remain.

Add milk, oil, vanilla

In a small bowl combine 30 ml milk, 25 ml vegetable oil and 1 tsp vanilla. Temper a few tablespoons of the whipped batter into this liquid to loosen it, then pour the mixture back into the batter. Fold gently until homogeneous and fully combined.

Spread and bake

Pour the batter into the prepared pan and spread evenly to the edges with an offset spatula. Tap the pan gently on the counter to release large air bubbles. Bake at 180°C (350°F) for 10–12 minutes, or until the cake is springy to the touch and a toothpick inserted into the center comes out clean.

Cool and invert

Immediately after removing from the oven, run a thin knife around the edges. Invert the cake onto a clean kitchen towel or parchment dusted lightly with confectioners' sugar or a little matcha. Peel off the parchment paper used for baking. While still warm, roll the cake (along the short side) with the towel inside to set the rolled shape. Allow to cool completely at room temperature.

Chill equipment

Place the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes before whipping, or ensure they are cold. Cold equipment helps the cream whip more quickly and hold structure.

Whip cream

Pour 300 ml cold heavy cream into the chilled bowl. Add 30 g confectioners' sugar and 1 tsp vanilla extract. If using, add 1 tsp matcha powder for lightly flavored green cream (sift matcha to avoid lumps). Whip on medium-high speed until soft peaks form. Do not overbeat—stop when cream holds a slight peak and looks smooth.

Unroll and moisten

Unroll the cooled sponge gently. If using, brush the surface lightly with 30 ml simple syrup to add moisture and help the cake stay flexible.

Spread filling

Spread an even layer of the whipped cream over the unrolled cake, leaving a 1–1.5 cm (about 1/2 inch) border on the far edge to prevent overflow when rolling. Aim for a roughly 1 cm thick layer of cream.

Re-roll

Starting from the near short edge, roll the cake tightly but gently back into a log without the towel. Use the towel to guide and keep a consistent shape. Place seam-side down on a wire rack.

Chill to set

Wrap the roll loosely in plastic wrap and chill in the refrigerator for at least 1 hour to set and make slicing cleaner. Chilling also helps the flavors meld.

Finish and serve

Before serving, dust the roll lightly with 1 tsp matcha powder using a fine sieve for an even finish. Slice with a serrated knife (wipe clean between cuts for neat slices). Serve chilled or at cool room temperature. Makes about 8–10 slices.