Matcha Cake Roll Recipe (Light, Fluffy, and So Green)

This matcha cake roll looks incredibly impressive, but is very doable at home. The vibrant green sponge, creamy filling, and delicate matcha flavour make it an absolute showstopper for any occasion or just a Tuesday afternoon treat.

Ingredients:

• 3 large eggs
• 60g sugar
• 40g cake flour
• 2 tsp matcha powder
• 1 tsp baking powder
• 150ml heavy cream (for filling)
• 1 tbsp powdered sugar

How to Make It?

1. Preheat oven to 180 °C. Line a Swiss roll tin with parchment paper.
2. Sift together cake flour, matcha powder, and baking powder. Set aside.
3. Whisk eggs and sugar until pale and thick, about 5 minutes.
4. Gently fold flour mixture into egg mixture until just combined.
5. Pour into prepared tin and bake 10 to 12 minutes until springy to the touch.
6. Turn out onto a clean towel dusted with powdered sugar. Roll up and let cool completely.
7. Whip cream with powdered sugar until stiff. Unroll the cake, spread cream, and roll back up tightly.
8. Chill for 30 minutes before slicing.

What You’ll Need:

Jade Leaf Matcha Culinary Grade 100g

Tips:

• Roll the sponge while still warm to prevent cracking
• Add a few drops of green food colouring for extra vibrancy
• Dust with extra matcha powder before serving for a stunning finish

Frequently Asked Questions:

Why does my matcha cake roll crack?

Cracking happens when the sponge cools completely before rolling. Always roll it while still warm and flexible.

Can I make this ahead?

Yes. The finished roll keeps in the refrigerator for up to 2 days wrapped in cling film.