Description
This Matcha Swiss Roll Cake is a delicate and fluffy sponge cake infused with vibrant matcha powder, rolled with a luscious whipped cream filling. Perfect as a light and elegant dessert, it offers a subtle earthy flavor balanced by the sweet cream. Ideal for afternoon tea or special occasions, this recipe combines the traditional Japanese green tea taste with a classic Swiss roll technique.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 60 milliliters (1/4 cup) vegetable oil
- 60 milliliters (1/4 cup) milk
- 100 grams (3/4 cup) all-purpose flour
- 2 tablespoons matcha powder
- 1 teaspoon baking powder
- A pinch of salt
For the Whipped Cream Filling
- 200 milliliters (3/4 cup) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Powdered sugar (for dusting)
- Fresh mint leaves
Instructions
- Prepare Ingredients. Gather all ingredients and ensure eggs, milk, and oil are at room temperature for optimal mixing and texture.
- Whisk Eggs and Sugar. In a large bowl, whisk the eggs and granulated sugar together vigorously until the mixture becomes pale, thick, and fluffy, incorporating air for a light sponge.
- Add Oil and Milk. Gradually add the vegetable oil and milk to the egg mixture, mixing gently until fully combined but without deflating the batter.
- Sift Dry Ingredients. In a separate bowl, sift together the all-purpose flour, matcha powder, baking powder, and a pinch of salt to ensure even distribution and remove lumps.
- Fold Dry Ingredients. Gently fold the sifted dry ingredients into the wet egg mixture using a spatula, taking care to maintain the airiness of the batter and achieving a smooth, homogenous mixture.
- Prepare Cake Pan. Pour the batter into a prepared jelly roll pan lined with parchment paper or lightly greased, then spread the batter evenly for consistent baking.
- Bake the Sponge Cake. Bake the batter in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the cake springs back when lightly pressed and a toothpick inserted comes out clean.
- Whip Cream Filling. While the cake bakes, whip heavy cream, powdered sugar, and vanilla extract together with a mixer until stiff peaks form, indicating the cream is stable and fluffy enough to hold structure.
- Cool the Cake. Remove the cake from the oven and allow it to cool in the pan for 5 minutes to slightly set, then invert the cake onto a kitchen towel generously dusted with powdered sugar to prevent sticking.
- Roll the Cake. Using the towel, carefully roll the cake from one short end to the other while still warm, rolling it tightly but gently to shape without cracking, then let it cool completely rolled for about 30 minutes to set the shape.
- Unroll and Fill. Once cooled, gently unroll the cake, spread the whipped cream filling evenly over the surface, then carefully roll the cake back up without the towel, encasing the cream filling inside.
- Chill the Roll. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set and the flavors to meld.
- Final Touches. Before serving, trim the ends of the roll to create clean edges, dust the surface with powdered sugar, and garnish with fresh mint leaves for a visually appealing and refreshing finish.
Notes
- Ensure eggs and liquids are at room temperature to help achieve a light and airy sponge.
- Be gentle when folding the dry ingredients to preserve the air in the batter for a fluffy texture.
- Rolling the cake while it is still warm prevents cracking during shaping.
- Use a powdered sugar-dusted kitchen towel to avoid sticking when rolling the cake initially.
- Refrigerate the cake before serving to firm up the filling for cleaner slices.
- Matcha powder quality impacts flavor; use high-quality culinary grade for best taste and color.
