Description
This Matcha Swiss Roll Cake is a delicate, light, and fluffy rolled sponge cake infused with vibrant green matcha powder, filled with rich, whipped cream, and accented with fresh strawberries. Perfect for a refined dessert, it combines the earthiness of matcha with the sweetness of cream and fruit in a visually stunning presentation.
Ingredients
Cake
- 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)
Whipped Cream Filling
- 125 ml heavy whipping cream (36% milkfat) (chilled)
- 2 tsp powdered sugar (or to your taste)
- 1 tsp vanilla extract
Optional Garnish
- 8-10 fresh strawberries (cut in half depending on size)
Instructions
- Make the cake batter: Preheat your oven to 375°F (191°C). Line a 9″ by 13″ baking sheet pan with parchment paper and set it aside. In a stand mixer fitted with a whisk attachment, start whisking the egg whites at medium-low speed until foamy, then add cream of tartar and increase speed. Gradually add 30g of granulated sugar and whip until soft peaks form. In a separate large bowl, whisk together egg yolks, the remaining 30g sugar, sifted matcha powder, milk, vegetable oil, and vanilla extract until combined. Sift in cake flour and gently mix just until incorporated.
- Combine meringue and batter: Fold about one-third of the whipped egg whites into the matcha egg yolk mixture carefully to lighten it, then continue folding in the remaining egg whites in two additions until fully combined, preserving the airiness.
- Bake the cake: Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles and smooth the surface with an offset spatula. Bake for 13 to 15 minutes until the cake springs back and the surface is dry to touch. Remove the pan and bang it on the counter to prevent shrinkage. Transfer the cake to a wire rack to cool slightly and peel off the parchment paper.
- Make whipped cream filling: In a chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip with a whisk or electric mixer until stiff peaks form.
- Assemble the roll: Carefully transfer the cake to a clean piece of parchment paper with the browned side facing up to preserve the vibrant green appearance on the outside once rolled. Spread an even layer of whipped cream over the surface. Arrange a row of halved strawberries along one edge. Using the parchment paper, gently roll the cake, starting from the edge with strawberries and cream, finishing with the seam side down to secure the roll.
- Chill and serve: Wrap the rolled cake tightly in parchment paper and refrigerate to chill and firm up for at least 1 hour. Slice with a sharp serrated knife and serve chilled for best texture and flavor.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Use sifted matcha powder to avoid clumps in the batter.
- Be gentle when folding the meringue into the batter to keep the sponge light and airy.
- If fresh strawberries are unavailable, other berries or fruit slices can be used as a filling alternative.
- For a more pronounced matcha flavor, consider adding a little extra matcha powder, but be cautious as too much can make the cake dense.
- Chilling the rolled cake helps it maintain shape and enhances sliceability.
- Use a serrated knife to cut clean slices without compressing the cake.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
