Name: Matcha Swiss Roll Cake with Fresh Strawberries and Cream Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 2 h 33 min
Cuisine: Japanese
Ingredients: 3 egg whites (room temperature); 1/4 tsp cream of tartar; 60 g granulated sugar (divided); 3 egg yolks; 10 g matcha powder (sifted); 30 ml whole milk; 30 ml vegetable oil; 1 tsp vanilla extract; 50 g cake flour (sifted); 125 ml heavy whipping cream (36% milkfat) (chilled); 2 tsp powdered sugar (or to your taste); 1 tsp vanilla extract; 8-10 fresh strawberries (cut in half depending on size)

Print Recipe· 4.4 from 7 reviews

If you’ve ever dreamed of combining the delicate, earthy flavor of matcha with the light, fluffy texture of a classic roll cake, then you are absolutely going to adore this Matcha Swiss Roll Cake with Fresh Strawberries and Cream Recipe. Imagine a soft, pillowy sponge cake infused with vibrant green matcha powder, rolled tightly with luscious whipped cream and juicy fresh strawberries tucked inside. This dessert feels like a warm hug with every bite, balancing sweet and slightly bitter notes in the most irresistible way. It’s perfect for impressing friends, sharing at special occasions, or simply treating yourself to something truly delightful.

Ingredients You’ll Need

The image shows a collection of ingredients arranged neatly on a white marbled surface. At the back, there are two clear glass bowls, one filled with a yellow liquid and the other with a white liquid. To the right, a white rectangular dish holds a group of fresh red strawberries with green tops. In front of these, there are five white bowls with gray outer sides, holding various ingredients: one has two yellow egg yolks, another has white sugar, another contains flour, and another has a white liquid. In front of these bowls, three small white bowls hold fine powders, including a bright green matcha powder in the middle bowl. On the far right, there is a small amber bottle with a black cap and a label showing vanilla extract. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the key to creating this delicious matcha roll cake. Each component plays a crucial role in achieving the perfect balance of flavor, texture, and that brilliant green color that makes matcha desserts so inviting.

3 egg whites (room temperature): These create the light, airy structure for the sponge cake when whipped into meringue.
1/4 tsp cream of tartar: Helps stabilize the egg whites so they whip up perfectly fluffy.
60 g granulated sugar (divided): Sweetens the cake and helps achieve the tender crumb texture.
3 egg yolks: Add richness and moisture to the batter.
10 g matcha powder (sifted): Provides that vibrant green color and signature earthy flavor.
30 ml whole milk: Keeps the cake moist and tender.
30 ml vegetable oil: Adds extra moisture and softness to the sponge.
1 tsp vanilla extract: Enhances the flavor complexity of the cake.
50 g cake flour (sifted): Gives the cake its delicate, light texture.
125 ml heavy whipping cream (chilled): Whipped into luscious cream for the filling.
2 tsp powdered sugar (or to your taste): Sweetens the whipped cream without weighing it down.
1 tsp vanilla extract: Subtle flavor addition to the whipped cream.
8-10 fresh strawberries (cut in half): Adds juicy freshness and a pop of color inside the roll.

How to Make Matcha Swiss Roll Cake with Fresh Strawberries and Cream Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 375°F (191°C) and lining a 9” by 13” baking sheet with parchment paper. This sets the stage for baking a perfectly smooth cake without sticking or tearing.

Step 2: Whip the Egg Whites

Using a stand mixer fitted with a whisk, beat your egg whites on medium-low speed until foamy. Then add cream of tartar and increase the speed, gradually adding 30g of sugar until soft peaks form. This meringue is the secret to the light, bouncy texture of your cake.

Step 3: Mix the Wet Ingredients and Matcha

In a separate large bowl, whisk together the egg yolks, remaining sugar, sifted matcha powder, milk, vegetable oil, and vanilla extract. This vibrant mixture is the flavor and color base for the batter.

Step 4: Combine Dry Ingredients

Sift in the cake flour to the yolk and matcha mixture, stirring just until incorporated. Avoid overmixing to keep the batter light.

Step 5: Fold in the Meringue

To lighten the batter, first fold in about one-third of the whipped egg whites gently using a spatula. Then carefully fold in the rest in two more additions, preserving as much air as possible for a fluffy sponge.

Step 6: Bake the Cake

Pour the batter into the prepared pan, tap the tray to release air bubbles, and smooth the top. Bake for 13-15 minutes until the top springs back and feels dry. Once done, bang the tray on your counter to prevent shrinking and cool it slightly before peeling off the parchment paper.

Step 7: Make the Whipped Cream

Whip the chilled heavy cream together with powdered sugar and vanilla extract until stiff peaks form. This creamy filling complements the subtle bitterness of the matcha wonderfully.

Step 8: Assemble the Roll

Transfer the cake onto a clean parchment paper with the skin side (brown side) facing up to maintain that brilliant green exterior. Spread a layer of whipped cream and arrange a row of halved fresh strawberries at one edge. Using the parchment, gently roll the cake into a tight spiral, finishing seam side down.

Step 9: Chill and Slice

Wrap the rolled cake and refrigerate until firm. When ready to serve, slice with a sharp serrated knife to reveal the beautiful green roll dotted with bright red strawberries and fluffy cream.

How to Serve Matcha Swiss Roll Cake with Fresh Strawberries and Cream Recipe

A rectangular green sponge cake layer lies flat on a white marbled surface, spread evenly with a smooth, thick layer of white cream. On the left half of the cream, bright red pieces of strawberries are scattered, some triangular and others in small chunks. A woman's hand is seen placing a piece of strawberry on the cream, while another woman's hand holds a white square bowl filled with more strawberry pieces above the cake. The green sponge cake has a soft and spongy texture with slightly uneven edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add an extra touch of beauty by dusting additional sifted matcha powder or powdered sugar on the cake surface. Fresh mint leaves or edible flowers can also make for an elegant presentation.

Side Dishes

This roll cake pairs beautifully with a simple cup of green tea or a light fruit salad that echoes the fresh strawberry notes inside. For a fancy brunch, serve alongside delicate finger sandwiches or a chilled glass of sparkling sake.

Creative Ways to Present

Try slicing the roll into individual rounds and stacking them for a playful tower dessert. Or pipe extra whipped cream on top and add a few whole strawberries for an inviting centerpiece at your next gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftover matcha roll cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and moist for 2-3 days, allowing the flavors to meld beautifully.

Freezing

You can freeze the assembled, uncut roll cake by wrapping it well in plastic wrap and foil. Thaw in the refrigerator overnight before slicing. Freezing may slightly soften the sponge texture but the flavor will remain delightful.

Reheating

This cake is best enjoyed cold or at room temperature, so reheating is not recommended. If you prefer, let refrigerated slices sit at room temperature for 15-20 minutes to soften the cream slightly before serving.

FAQs

Can I use a different fruit instead of strawberries?

Absolutely! Raspberries, blueberries, or thinly sliced kiwi work wonderfully to add fresh bursts of flavor and complement the matcha beautifully.

Do I have to use cake flour? Can I substitute all-purpose flour?

Cake flour is preferred because it produces a lighter, softer sponge. If you must use all-purpose flour, consider sifting it multiple times and using slightly less to keep the cake tender.

What if I don’t have cream of tartar?

You can skip it, but cream of tartar helps stabilize the egg whites for fluffier meringue. Alternatively, a few drops of lemon juice or white vinegar can be used.

Is matcha powder interchangeable with green tea powder?

Matcha powder is a finely ground green tea powder specifically meant for culinary use, so stick with culinary-grade matcha for the best flavor and color results.

Can I make this recipe dairy-free?

Yes! Substitute the whole milk with almond or oat milk and use coconut cream whipped with powdered sugar for the filling to keep it dairy-free and delicious.

Final Thoughts

This Matcha Swiss Roll Cake with Fresh Strawberries and Cream Recipe is truly a showstopper that’s surprisingly approachable to make at home. The combination of fluffy matcha sponge with fresh berries and smooth cream is a real crowd-pleaser that will quickly become a favorite in your dessert repertoire. I can’t wait for you to try it and share this refreshing, beautiful cake with your loved ones!