Japanese Matcha Roll Cake (Green Tea Sponge Roll)

Name: Japanese Matcha Roll Cake (Green Tea Sponge Roll)
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 4 large eggs; 80 g granulated sugar; 70 g all-purpose flour; 10 g matcha powder; 40 ml milk; 30 ml vegetable oil; 300 ml cold heavy cream (min. 30% fat); 30 g powdered sugar; 5 ml vanilla extract

Difficulty

medium

Time

1h 15m

Price Category

average

Calories

Medium

Indulge in this light and delicious Japanese Matcha Roll Cake, perfect for an afternoon tea or as a delightful dessert. The soft, green tea-infused sponge combined with a silky whipped cream filling creates a harmonious flavor profile. This roll cake not only looks beautiful with its vibrant green color but is also surprisingly simple to make. Prepare this authentic Japanese sweet at home and impress your family or guests!

ingredients

8 Servings

4 large eggs80 g granulated sugar70 g all-purpose flour10 g matcha powder40 ml milk30 ml vegetable oil300 ml cold heavy cream (min. 30% fat)30 g powdered sugar5 ml vanilla extract

Steps

Prepare the Sponge

Preheat your oven to 180°C (160°C for convection oven). Line a baking tray (approx. 30x40 cm) with parchment paper. In a bowl, sift together the flour and matcha powder, then set aside.

Make the Egg Base

Separate the eggs. In a bowl, whisk the egg yolks with half of the granulated sugar until light and creamy. Add the milk and vegetable oil, and mix thoroughly. Fold in the sifted flour and matcha mixture until you have a smooth batter.

Whip Egg Whites

In a separate clean bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg white meringue into the matcha batter in several additions, being careful not to deflate the foam.

Bake and Cool

Pour the batter into the prepared baking tray and spread it evenly. Bake for 10-12 minutes in the preheated oven until the sponge is springy to the touch. Remove from the oven, place a clean, slightly damp kitchen towel over it, then carefully invert the sponge and peel off the parchment paper. Roll up the sponge with the kitchen towel and let it cool completely on a wire rack.

Prepare the Cream

While the sponge is cooling, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Assemble the Roll

Carefully unroll the cooled sponge cake. Spread the whipped cream evenly over the sponge, leaving a small border empty around the edges. Roll up the sponge tightly again. Wrap it in plastic film and refrigerate for at least 1 hour to set and allow the flavors to meld. Slice before serving, and dust with a little matcha powder if desired.

Extra Tips

► Use a damp kitchen towel to roll the sponge cake to prevent cracking.

► The quality of matcha powder greatly affects the taste and color, choose a good quality, culinary-grade matcha.

► Dust with a little extra matcha powder or powdered sugar before serving for an even more beautiful presentation.

Nutrition

	Per 100g	Per Serving 80g
Calories	280 kcal	224 kcal
Protein	6g	4.8g
Fat	18g	14.4g
Carbohydrate	25g	20g
Fiber	1g	0.8g
Sugar	16g	12.8g