Matcha Roll Cake (Green Tea Chiffon Sponge with Cream)

Name: Matcha Roll Cake (Green Tea Chiffon Sponge with Cream)
Prep time: 25 min
Cook time: 15 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: cake flour 60 g; matcha powder 12 g; eggs 4 ea; sugar 80 g; vegetable oil 30 ml; milk 40 ml; heavy cream 250 ml; sugar (for cream) 25 g

Quick answer

Active time: 40 min
Waiting: See the steps
Level: Medium
Servings: 8 servings
Ingredients: 8

About this dish

The sheet is a chiffon batter with meringue folded in, light and springy, and the bitterness of matcha lingers after the sweetness of the cream has gone.

How green it turns out depends on how briefly you fold once the flour and matcha go in.

Ingredients

servings

IngredientAmount

eggs4 ea

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Preheat the oven to 180°C and line the pan with parchment.

Sift 60 g cake flour and 12 g matcha powder twice so the color spreads evenly and no bitter lumps remain.
2

Whisk 4 egg yolks with 40 g sugar until lighter in color.

Add 30 ml vegetable oil and 40 ml milk little by little, mixing until smooth so the batter does not split.
3

Add the sifted flour mixture to the yolk batter and fold with a spatula, scraping the bottom.

Stop as soon as no dry streaks remain, before overmixing dulls the matcha color.
4

Whip 4 egg whites, adding the remaining 40 g sugar in portions, until the meringue is firm and glossy.

The peak should hold but bend slightly at the tip, not look grainy.
5

Fold the meringue into the batter in three additions, then spread it evenly in the pan.

Bake at 180°C for 12-15 minutes, removing it when the surface springs back lightly to the touch.
6

Invert the sponge and let it cool, then whip 250 ml cream with 25 g sugar to about 80 percent stiffness.

Spread it thinner at the edges, roll tightly, chill for 2 hours, and slice with a hot damp knife.