Matcha Roll Cake

Name: Matcha Roll Cake
Total time: 2 h 1 min
Yield: 4 servings
Ingredients: 3 piece Egg; 50 g Caster sugar; 20 g Unsalted butter; 30 ml Whole milk; 60 g Plain flour; 10 g Matcha powder; 30 g Caster sugar; 200 ml Double cream; 20 g Icing sugar

2 hr 1 min · 19 min active · makes 4 rolls · ~570 g · Medium

Light matcha sponge cake rolled with whipped cream, featuring the subtle bitterness and vibrant green of ceremonial matcha powder throughout.

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Matcha Roll Cake

Light matcha sponge cake rolled with whipped cream, featuring the subtle bitterness and vibrant green of ceremonial matcha powder throughout.

See more →

TOTAL TIME

2 hr 1 min

ACTIVE TIME

19 min

QUANTITY

4 rolls · ~570 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/8

Tools0/20

Ingredients

0/8 gathered · 4 servings

3piece

80g

20g

30ml

60g

10g

200ml

20g

#	Quantity	Notes	State
1	3piece	—	—
2	80g	—	—
3	20g	—	—
4	30ml	—	—
5	60g	—	—
6	10g	—	—
7	200ml	—	—
8	20g	—	—

Tools

22 items

Serveware

1 item

Procedure

35 steps

1 of 35

Turn the oven to 180 °C and let it heat fully.

180°C

⏱ 10 min

2 of 35

Line a 33 × 23 cm Swiss roll tin with baking paper.

⏱ 40s

3 of 35

Crack the eggs into the medium mixing bowl, discarding the shells.

Egg · 3 piece

⏱ 20s

ResultEgg

4 of 35

Lift each yolk out with clean fingers, letting the white slip back, and drop the yolks into the large mixing bowl.

Egg · step 3

⏱ 45s

ResultEgg yolksused in step 14

5 of 35

Add 50 g of the caster sugar to the yolks.

Caster sugar · 50 g

⏱ 5s

ResultYolks and sugar

6 of 35

Whisk until pale and thick.

⏱ 2 min

ResultPale yolk mixture

7 of 35

Put the butter in the small saucepan.

Unsalted butter · 20 g

⏱ 5s

ResultUnsalted butter

8 of 35

Add the milk.

Whole milk · 30 ml

⏱ 5s

ResultUnsalted butter and whole milk

9 of 35

Warm over a low heat until the butter has melted.

⏱ 1 min 30s

ResultWarm butter and milk

10 of 35

Pour the warm butter and milk into the yolks, whisking.

Warm butter and milk · step 9

⏱ 15s

ResultEnriched yolk mixture

11 of 35

Sift the flour into the bowl.

Plain flour · 60 g

⏱ 20s

ResultYolk mixture and flour

12 of 35

Sift in the matcha.

Matcha powder · 10 g

⏱ 15s

ResultYolk mixture, flour and matcha

13 of 35

Fold until smooth and evenly green.

⏱ 40s

ResultMatcha yolk batter

14 of 35

Whisk the whites with the hand mixer until they hold soft peaks.

Egg whites · step 4

⏱ 1 min 30s

ResultFoamy egg whites

15 of 35

Add the remaining 30 g of sugar a spoonful at a time with the mixer running.

Caster sugar · 30 g

⏱ 30s

ResultWhites and sugar

16 of 35

Keep the mixer going until the meringue is stiff and glossy.

⏱ 1 min 30s

ResultStiff meringue

17 of 35

Fold the meringue into the matcha batter in three goes, gently, so it keeps its air.

Stiff meringue · step 16

⏱ 1 min 30s

ResultMatcha sponge batter

18 of 35

Pour the batter into the tin and spread it level into the corners with the palette knife.

Matcha sponge batter · step 17

⏱ 30s

ResultBatter to bake

19 of 35

Using oven gloves, put the tin in the oven.

⏱ 10s

ResultBatter to bake

20 of 35

Bake for about 12 minutes, until it springs back when pressed lightly.

180°C

⏱ 12 min

ResultBaked matcha sponge

21 of 35

Using oven gloves, take the tin out of the oven.

⏱ 10s

ResultBaked matcha sponge

22 of 35

Lay the clean tea towel over the baking tray, turn the sponge out onto it and peel off the paper.

Baked matcha sponge · step 21

⏱ 30s

ResultTurned-out matcha sponge

23 of 35

While it is warm, roll the sponge up from a short end with the towel inside it.

⏱ 30s

ResultWarm rolled sponge

24 of 35

Leave it to cool completely in its roll, about an hour.

⏱ 1 hr

ResultCooled rolled sponge

25 of 35

Pour the cream into the large bowl.

Double cream · 200 ml

⏱ 5s

ResultDouble cream

26 of 35

Add the icing sugar.

Icing sugar · 20 g

⏱ 5s

ResultCream and icing sugar

27 of 35

Whisk until the cream holds soft peaks.

⏱ 2 min

ResultWhipped creamused in step 29

28 of 35

Unroll the sponge gently and lift away the towel.

⏱ 20s

ResultUnrolled sponge

29 of 35

Spread the cream evenly over the sponge, leaving a 2 cm border at the far end.

Whipped cream · step 27

⏱ 40s

ResultCream-spread sponge

30 of 35

Roll the sponge up firmly from the near end and turn it seam side down.

⏱ 30s

ResultMatcha cream roll

31 of 35

Put the tray in the fridge.

⏱ 10s

ResultMatcha cream roll

32 of 35

Chill for 30 minutes so the cream sets.

⏱ 30 min

ResultChilled matcha cream roll

33 of 35

Take the tray out of the fridge.

⏱ 10s

ResultChilled matcha cream roll

34 of 35

Lift the roll onto the chopping board.

⏱ 15s

ResultChilled matcha cream roll

35 of 35

Trim the ends and cut the roll into 4 thick slices with the bread knife.

⏱ 40s

ResultSliced matcha roll

Total Time2 hr 1 min

#	Product	Tool	Action
1	—	180°C	Turn the oven to 180 °C and let it heat fully.⏱ 10 min
2	—		Line a 33 × 23 cm Swiss roll tin with baking paper.⏱ 40s
3	3 piece		Crack the eggs into the medium mixing bowl, discarding the shells.⏱ 20sResultEgg
4	Eggstep 3		Lift each yolk out with clean fingers, letting the white slip back, and drop the yolks into the large mixing bowl.⏱ 45sResultEgg yolksused in step 14
5	50 g		Add 50 g of the caster sugar to the yolks.⏱ 5sResultYolks and sugar
6	—		Whisk until pale and thick.⏱ 2 minResultPale yolk mixture
7	20 g		Put the butter in the small saucepan.⏱ 5sResultUnsalted butter
8	30 ml		Add the milk.⏱ 5sResultUnsalted butter and whole milk
9	—		Warm over a low heat until the butter has melted.⏱ 1 min 30sResultWarm butter and milk
10	Warm butter and milkstep 9		Pour the warm butter and milk into the yolks, whisking.⏱ 15sResultEnriched yolk mixture
11	60 g		Sift the flour into the bowl.⏱ 20sResultYolk mixture and flour
12	10 g		Sift in the matcha.⏱ 15sResultYolk mixture, flour and matcha
13	—		Fold until smooth and evenly green.⏱ 40sResultMatcha yolk batter
14	Egg whitesstep 4		Whisk the whites with the hand mixer until they hold soft peaks.⏱ 1 min 30sResultFoamy egg whites
15	30 g		Add the remaining 30 g of sugar a spoonful at a time with the mixer running.⏱ 30sResultWhites and sugar
16	—		Keep the mixer going until the meringue is stiff and glossy.⏱ 1 min 30sResultStiff meringue
17	Stiff meringuestep 16		Fold the meringue into the matcha batter in three goes, gently, so it keeps its air.⏱ 1 min 30sResultMatcha sponge batter
18	Matcha sponge batterstep 17		Pour the batter into the tin and spread it level into the corners with the palette knife.⏱ 30sResultBatter to bake
19	—		Using oven gloves, put the tin in the oven.⏱ 10sResultBatter to bake
20	—	180°C	Bake for about 12 minutes, until it springs back when pressed lightly.⏱ 12 minResultBaked matcha sponge
21	—		Using oven gloves, take the tin out of the oven.⏱ 10sResultBaked matcha sponge
22	Baked matcha spongestep 21		Lay the clean tea towel over the baking tray, turn the sponge out onto it and peel off the paper.⏱ 30sResultTurned-out matcha sponge
23	—		While it is warm, roll the sponge up from a short end with the towel inside it.⏱ 30sResultWarm rolled sponge
24	—		Leave it to cool completely in its roll, about an hour.⏱ 1 hrResultCooled rolled sponge
25	200 ml		Pour the cream into the large bowl.⏱ 5sResultDouble cream
26	20 g		Add the icing sugar.⏱ 5sResultCream and icing sugar
27	—		Whisk until the cream holds soft peaks.⏱ 2 minResultWhipped creamused in step 29
28	—		Unroll the sponge gently and lift away the towel.⏱ 20sResultUnrolled sponge
29	Whipped creamstep 27		Spread the cream evenly over the sponge, leaving a 2 cm border at the far end.⏱ 40sResultCream-spread sponge
30	—		Roll the sponge up firmly from the near end and turn it seam side down.⏱ 30sResultMatcha cream roll
31	—		Put the tray in the fridge.⏱ 10sResultMatcha cream roll
32	—		Chill for 30 minutes so the cream sets.⏱ 30 minResultChilled matcha cream roll
33	—		Take the tray out of the fridge.⏱ 10sResultChilled matcha cream roll
34	—		Lift the roll onto the chopping board.⏱ 15sResultChilled matcha cream roll
35	—		Trim the ends and cut the roll into 4 thick slices with the bread knife.⏱ 40sResultSliced matcha roll
Total Time			2 hr 1 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Lay the slices on the serving plate to show the spiral.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	482kcal
	8g
	26g
	14g
	40g
	27g
	0.9g
	70mg

Ingredients0/8

Tools0/20

Recipe

Matcha Roll Cake

Light matcha sponge cake rolled with whipped cream, featuring the subtle bitterness and vibrant green of ceremonial matcha powder throughout.

What you’ll doYou will whisk egg yolks with sugar until pale and thick, fold in matcha flour and a butter-milk mixture, then fold in whipped egg whites to make a batter. Bake it in a tin, turn it out onto paper while warm, roll it tightly with a tea towel inside to set the shape, then cool it completely. Whip cream with icing sugar, unroll the sponge, spread the cream, roll it again firmly, chill it, and slice it to reveal the spiral.

Serves4

Total2 hr 1 min

LevelMedium

Ingredients

Egg3 piece
Caster sugar80 g
Unsalted butter20 g
Whole milk30 ml
Plain flour60 g
Matcha powder10 g
Double cream200 ml
Icing sugar20 g

Tools

SieveServing plateRolling pinLarge mixing bowlBread knifeOvenMedium mixing bowlTea towelPalette knifeSmall saucepanLarge bowlSpatulaWhiskBaking trayHand mixerRefrigeratorBaking paperSwiss roll tinOven gloveChopping boardSpoonWooden spoon

Method

Turn the oven to 180 °C and let it heat fully.

180°C10 minOven

Line a 33 × 23 cm Swiss roll tin with baking paper.

40sSwiss roll tin, Baking paper

Crack the eggs into the medium mixing bowl, discarding the shells.

20sMedium mixing bowlEgg · 3 piece

Lift each yolk out with clean fingers, letting the white slip back, and drop the yolks into the large mixing bowl.

Result · Egg yolks · used in step 14

45sLarge mixing bowl, SpoonEgg · step 3

Add 50 g of the caster sugar to the yolks.

5sLarge mixing bowlCaster sugar · 50 g

Whisk until pale and thick.

2 minLarge mixing bowl, Whisk

Put the butter in the small saucepan.

5sSmall saucepanUnsalted butter · 20 g

Add the milk.

5sSmall saucepanWhole milk · 30 ml

Warm over a low heat until the butter has melted.

1 min 30sSmall saucepan

Pour the warm butter and milk into the yolks, whisking.

15sLarge mixing bowl, WhiskWarm butter and milk · step 9

Sift the flour into the bowl.

20sLarge mixing bowl, SievePlain flour · 60 g

Sift in the matcha.

15sLarge mixing bowl, SieveMatcha powder · 10 g

Fold until smooth and evenly green.

40sLarge mixing bowl, Spatula

Whisk the whites with the hand mixer until they hold soft peaks.

1 min 30sMedium mixing bowl, Hand mixerEgg whites · step 4

Add the remaining 30 g of sugar a spoonful at a time with the mixer running.

30sMedium mixing bowl, Hand mixerCaster sugar · 30 g

Keep the mixer going until the meringue is stiff and glossy.

1 min 30sMedium mixing bowl, Hand mixer

Fold the meringue into the matcha batter in three goes, gently, so it keeps its air.

1 min 30sLarge mixing bowl, Wooden spoonStiff meringue · step 16

Pour the batter into the tin and spread it level into the corners with the palette knife.

30sSwiss roll tin, Palette knifeMatcha sponge batter · step 17

Using oven gloves, put the tin in the oven.

10sSwiss roll tin, Oven, Oven glove

Bake for about 12 minutes, until it springs back when pressed lightly.

180°C12 minSwiss roll tin

Using oven gloves, take the tin out of the oven.

10sSwiss roll tin, Oven, Oven glove

Lay the clean tea towel over the baking tray, turn the sponge out onto it and peel off the paper.

30sBaking tray, Tea towel, Oven gloveBaked matcha sponge · step 21

While it is warm, roll the sponge up from a short end with the towel inside it.

30sBaking tray, Tea towel

Leave it to cool completely in its roll, about an hour.

1 hrBaking tray

Pour the cream into the large bowl.

5sLarge bowlDouble cream · 200 ml

Add the icing sugar.

5sLarge bowlIcing sugar · 20 g

Whisk until the cream holds soft peaks.

Result · Whipped cream · used in step 29

2 minLarge bowl, Whisk

Unroll the sponge gently and lift away the towel.

20sBaking tray, Tea towel

Spread the cream evenly over the sponge, leaving a 2 cm border at the far end.

40sBaking tray, Palette knifeWhipped cream · step 27

Roll the sponge up firmly from the near end and turn it seam side down.

30sBaking tray, Tea towel

Put the tray in the fridge.

10sBaking tray, Refrigerator

Chill for 30 minutes so the cream sets.

30 minBaking tray

Take the tray out of the fridge.

10sBaking tray, Refrigerator

Lift the roll onto the chopping board.

15sChopping board, Palette knife

Trim the ends and cut the roll into 4 thick slices with the bread knife.

40sChopping board, Bread knife

Lay the slices on the serving plate to show the spiral.

Result · Matcha Roll Cake

20sServing plate, Palette knifeSliced matcha roll · step 35

Printed 7 October 2026