This Fluffy Matcha Roll Cake is So Good, You’ll Want the Whole Thing to Yourself
JojoM
An ultra-soft and airy matcha Swiss roll cake bursting with earthy matcha flavour in both the sponge and the whipped cream filling. A dessert so light, you’ll be tempted to eat the whole roll in one sitting.
🍵 This Fluffy Matcha Roll Cake is So Good, You’ll Want the Whole Thing to Yourself
If you’re a matcha lover, this fluffy matcha roll cake is going to be your new obsession. Imagine an ultra-soft sponge cake infused with earthy green tea flavour, wrapped around a luscious layer of matcha whipped cream. It’s so light and airy that before you know it, half the roll might mysteriously disappear… and you’ll still have room for more! 😉
Why You’ll Love This Matcha Swiss Roll 💚
- Delicate sponge – Soft and cloud-like, thanks to a perfectly whipped meringue.
- Double matcha goodness – Matcha in both the cake and the cream for a flavour that truly shines.
- Light yet indulgent – Satisfying without being overly sweet, just like a Japanese patisserie dessert.
- Quick to make – Only 35 minutes from start to finish.
Tips for the Perfect Roll 🎯
- Roll while warm – This keeps the cake from cracking.
- Use ceremonial grade matcha – Better colour, better flavour, and no bitterness.
- Chill your whisk and bowl – This makes the cream whip up faster and fluffier.
The Flavour Profile 🌿
Matcha’s signature earthy aroma blends with the gentle sweetness of whipped cream, making every bite well-balanced and refreshing. The sponge melts in your mouth, and the cream feels luxuriously smooth—perfect for an afternoon tea treat.
Serving Ideas 🍰
- Dust the top with extra matcha for a bold, café-style look.
- Pair with a hot cup of matcha latte or genmaicha for a full Japanese tea-time experience.
- Slice thinly for elegant servings, or keep them thick if you’re going all in.
📌 Storage: Wrap tightly and store in the fridge for up to 2 days. Best enjoyed slightly chilled.
✨ Pro tip: For extra clean slices, wipe your knife between cuts.
Whether you’re making it for guests or treating yourself, this fluffy matcha roll cake is a guaranteed showstopper. But be warned—it’s dangerously easy to eat the whole thing yourself! 💚
This Fluffy Matcha Roll Cake is So Good, You’ll Want the Whole Thing to Yourself
JojoMAn ultra-soft and airy matcha Swiss roll cake bursting with earthy matcha flavour in both the sponge and the whipped cream filling. A dessert so light, you’ll be tempted to eat the whole roll in one sitting.
Chef's Tips
Roll the cake while warm to prevent cracking.
Use good-quality ceremonial grade matcha for the best colour and flavour.
Chill your mixing bowl and whisk before whipping cream for better volume.
Tools Used
Parchment Paper
Electric Mixer
Mixing Bowls
Spatula
Fine Mesh Sieve
Offset Spatula
Cooling Rack
Kitchen Scale
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Ingredients
Matcha Sponge Cake
Matcha Whipped Cream
Instructions
Prepare the Sponge
- 1
Preheat the oven to 175°C (350°F). Line a 12x17 inch (30x43 cm) baking tray with parchment paper.
- 2
Sift together cake flour, matcha powder, and baking powder in a bowl. Set aside.
- 3
Separate egg yolks and whites into two bowls.
- 4
In the egg yolk bowl, whisk in 100g sugar, milk, oil, and vanilla until smooth. Gradually add the sifted dry ingredients and mix until just combined.
- 5
In the egg white bowl, add cream of tartar and beat with an electric mixer until foamy. Gradually add the remaining 50g sugar and whip to stiff peaks.
- 6
Gently fold the meringue into the egg yolk batter in three additions, taking care not to deflate the mixture.
- 7
Pour the batter into the prepared tray, spread evenly with an offset spatula, and tap the tray gently to release air bubbles.
- 8
Bake for 12–15 minutes, or until the top springs back when lightly pressed.
Roll and Cool
- 1
While still warm, place the cake on a sheet of parchment paper and peel off the baking paper.
- 2
Roll the cake gently with the parchment paper from the short side. Let it cool completely rolled up to prevent cracks.
Prepare Matcha Whipped Cream
- 1
In a small bowl, mix the matcha powder with a spoonful of cream to form a smooth paste (this prevents lumps).
- 2
In a chilled mixing bowl, whip the remaining cream, powdered sugar, vanilla, and matcha paste until soft peaks form.
Assemble the Roll Cake
- 1
Unroll the cooled cake gently. Spread the matcha whipped cream evenly over the surface, leaving a small border around the edges.
- 2
Roll the cake back up tightly without squeezing out the cream.
- 3
Wrap in parchment or cling film and refrigerate for at least 1 hour before slicing.
- 4
Slice with a sharp knife, wiping between cuts for clean slices.
Comments & Reviews
Aya
8/14/2025
This is the fluffiest roll cake I’ve ever made! The matcha flavour is spot on.
Leo
8/14/2025
Followed exactly and it turned out perfect. Highly recommend chilling before slicing.
Sakura
8/14/2025
Loved how the cream wasn’t too sweet—just like the ones I had in Japan.
Nutrition Facts
Serving Size: 1 slice (1/8 of cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
