Matcha roll cake is a great desert especially for adults! It is slightly bitter and delicately sweet. The roll is a combination of soft and fluffy Matcha sponge cake with Matcha whipped cream in the middle. This Matcha roll recipe includes some great tips that I learned the hard way when first discovering this recipe.
Matcha has always been well known as a beverage but recently Matcha flavored desserts have been exploding in popularity. Today I will introduce one of the most popular Matcha desserts, Matcha roll cake! The other day I made basic swiss rolls in this Basic Roll Cake Recipe. However, just adding Matcha to a regular swiss roll cake isn’t what makes the best Matcha roll cake. There are some key differences, so please refer to this recipe when you make the Matcha roll cake.
I recommend Matcha roll cake especially for adults! Matcha is slightly bitter, and so it makes this cake perfect to have with coffee or tea.
Three main reasons why Matcha Roll cake breaks
Roll cakes have become extremely popular, but there are many people that have trouble when they first try to make it and never try again. I tried years ago and I experienced total failure. My cake broke when I tried to roll it and it wasn’t tasty at all so afterwards I didn’t want to try even though I like roll cakes.
But one day, I wanted to try again and I failed 5 times until I figured out and made the perfect roll cake without any faults. So If your cake breaks, check these 5 points and see if they help.
5 reasons for the failure
- Adding too much cake flour
- Mixing too much
- The cake is too thick
- Baking for too long
- Not covering the cake when it is cooling down
More details about 5 reasons are in the basic roll cake recipe. Please take a look!
Two tips so you can make Matcha roll cake successfully!
Specifically for the Matcha roll cake, I want to share 2 tips so you can make it perfectly first try.
- Do not add too much Matcha powder ⇒ Adding more than I suggest in this recipe might cause the cake to break. So be sure to measure carefully!
- Mix the Matcha powder well when you add ⇒ Matcha powder is surprisingly difficult to mix into the rest of your batter. Make sure it is properly mixed before .
Ok let’s cook!
Matcha Roll Cake
- 40 g sugar for egg whites
- 30 g sugar for egg yolks
- 40 g cake flour
- 1 1/2 Tablespoon Matcha powder I use this Matcha
- 3 eggs
- 1/2 teaspoon baking powder
- 2 Tablespoon whole milk
- 1 cup heavy (whipping) cream
- 2 Tablespoon sugar
- 1 Tablespoon Matcha powder
- Gather all the ingredients.
- Separate the egg yolks and whites into two bowls. Keep the egg yolks at room temperature and the egg whites in the refrigerator.
- In a medium bowl, add cake flour, Matcha powder, and baking powder. Use a fine mesh sieve and sift 3 times.
- Microwave the 2Tbsp of milk for 1.5 - 2 minutes depending on your microwave then leave the milk to cool slightly. It should be warmer than room temperature but not hot when you add it to your egg yolks. If the milk is too hot it will cook the eggs.
- Preheat the oven to 375ºF (190ºC).
- Mix egg yolks with a whisk and add sugar (30g) in two parts and beat until the egg mixture doubles in volume.
- Add cake flour, Matcha powder, and warm milk into the egg yolk bowl. Mix them until the mixture is smooth and not powdery. Don't mix too well.
- Mix the egg whites at a very high speed (I recommend using an electric hand mixer). When the whites are forming stiff peaks, add the sugar a bit at a time and whisk well (I added the sugar in three parts and you can whisk slower than you did at the beginning). When the whites are glossy and solid enough that they don't change shape when dropped from the whisk then they are ready.
- Add the whites into the egg yolk bowl in three separate parts and mix them in by gently folding.
- Prepare your parchment paper on your cake pan. Add your batter and spread out using a pastry scraper or spatula. Tap the pan 5 to 8 times on your working surface in order to remove any air bubbles.
- After spreading evenly, put the pan on the top rack in your oven. Bake for 11 minutes. Check if the cake is baked well using a toothpick. When it's baked, the toothpick comes out clean.
- Take the pan out of the oven. Place a cutting board with parchment paper on top of the cake and flip over to remove the cake from the pan with the cutting board on the bottom. Please use oven mitts.
- Remove the pan and gently remove the parchment paper from the cake.
- After removing the parchment paper from the cake, put another sheet of parchment paper ontop of the cake and cover with a kitchen towel. Let the cake cool and rest at room temperature for at least 30 minutes.
Making whipped cream
- After 30 minutes has passed, let's make the whipped cream for inside of the cake! Use a large bowl and add heavy whipping cream, Matcha powder, and sugar.
- Whisk until you get the form.
After the cake cools down
- Remove the towel and parchment paper (this side might be brown from baking) and diagonally slice off ¼ inch (1 cm) on one side of the cake.
- Add the whipped cream and spread using a spatula. You want to put more whipped cream on the side you didn't cut and less whipped cream as you spread to the other side you just cut.
- After you spread the whipped cream, make three cuts 1 inch apart on the side you didn't cut earlier. This makes it easier to roll up later.
- Start rolling! Start rolling on the side you just made the three cuts.
- Then you want to pull the parchment paper gently. This will cause the cake to naturally start rolling. Please make sure you don't push so hard because that can cause the cake to break and crack.
- When you finish rolling to the other side, wrap the cake tightly in the parchment paper and twist both ends to secure it. You can also use tape or rubber bands to keep the parchment paper secure. Keep it in the refrigerator for at least 2 hours.
- After 2 hours, remove the parchment paper. Slice 1/2 inch off of the ends of the cake.
- Slice and serve!