This matcha Swiss roll is a fan favorite popular matcha cake if you want a light and creamy treat. We recommend using our Oishi Matcha, as it is best for baking and will give you cake the most delicious matcha flavor!
What you’ll need:
For the cake
- 2 tablespoon Oishi Matcha powder
- 4 eggs
- 2 teaspoons honey
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 cup white sugar
- 2 tablespoon whole milk - warmed
- Optional: 1/3 tablespoon of our chai spice for a little extra flavor.
For the filling
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 chilled cup heavy whipping cream
How to make:
- Gather all of your ingredients and preheat the oven to 375 degrees F and line a sheet pan or jelly roll pan with parchment paper.
- For the cream filling blend together your sugar, chilled heavy whipping cream, and vanilla extract until fully whipped. Transfer into a bowl and cover the cling wrap put into the refrigerator.
- Separate the egg white and yolks and let the egg yolks sit at room temp and the eggs whites in the refrigerator.
- Using a fine mesh sifter or sieve, sift your matcha powder, cake flour and matcha powder on a sheet of parchment paper. Dup the dry mixture into a bowl and repeat this step 2 more times.
- In a large bowl mix together your egg yolks and 1/4 cup sugar. Fully mix with a whisk until the mixture falls in ribbons when you lift the whisk.
- In a separate large bowl beat the egg white with a hand mixer until foamy.
- Gradually beat the remainder of the sugar into the egg white mixture until fully mixed into the batter. The batter should glossy, stiff and white.
- Gradually add 1/3 dollops of the egg white mixture to the yolk mixture while mixing in between until both are fully mixed together.
- Then add the above egg mixture with the rest of the egg white and gently fold the egg mixture together with a spatula
- Add dry ingredients and fold in. Do not over mix. Then add in warm milk.
- Pour the batter in the prepared pan and spread evenly.
- Next tap the pan a few times on your baking surface or counter, and then bake for 13 minutes until cake is fluffy. Do not over bake to prevaent cracking of the cake.
- Remove from the oven. While the cake is still hot, place a sheet of parchment paper over it and the bottom side of a baking sheet pan.
- While wearing oven mittens, flip the pans and then gently remove jelly roll with the parchment paper still attached out of the pan.
- Very gently remove the parchment paper from the matcha Swiss roll.
- Place a new protective sheet of parchment paper on top then bottom pan back on top of the cake.
- Hold everything together and flip one more time so that the darker brown side of the cake is facing up. Remove the baking sheets and top piece of parchment paper. Then place the cake and bottom parchment paper on a work surface.
- Diagonally slice 1 cm off of one end of the cake. This will help the roll stand better when rolled.
- While the cake is still warm roll it slowly and carefully in the parchment paper. Roll and cover it with a kitchen bowl until it is completely cool.
- When cake is fully cool, unroll it carefully and spread on your cream filling. Leave a little more thin layer of cream within the side of the cake, as the cream will gravitate towards the sides when rolled.
- Roll the cake back up without the parchment paper. Rewrap parchment paper around it to help hold its shape, twisting any excess on the sides to close it up. Refrigerate for 2 hours.
- Sprinkle with powdered sugar, slice your desired pieces, and Enjoy! :)