Matcha Roll Cake (Green Tea Chiffon Sponge with Cream)
Quick answer
A Japanese-style roll cake built on a matcha chiffon sponge and filled with softly whipped cream.
What makes this special
- Sifted matcha powder tints this soft Matcha Roll Cake sponge, filled with whipped cream.
- Sifted matcha folded into chiffon sheet for even green color
- Meringue added in three stages preserves airy texture
Key ingredients
Core cooking flow
- 1 Preheat the oven to 180°C and line the pan with parchment.
- 2 Whisk 4 egg yolks with 40 g sugar until lighter in color.
- 3 Add the sifted flour mixture to the yolk batter and fold with a spatula, scraping the bottom.
A Japanese-style roll cake built on a matcha chiffon sponge and filled with softly whipped cream. Sifting matcha powder into the egg yolk batter distributes the vivid green color evenly, while a stiff meringue folded in three additions preserves the air bubbles that give the sheet its light, springy structure. Baking at 180 degrees Celsius for 12 to 15 minutes, just until the surface springs back to the touch, keeps the sponge pliable enough to roll without cracking. After inverting and cooling, cream whipped to about 80 percent stiffness is spread across the sheet, thinner at the edges and thicker down the center so the finished cross-section shows a uniform spiral. Rolling tightly in plastic wrap and refrigerating for at least two hours sets the shape and allows the matcha flavor to meld with the cream. Slicing with a hot, damp knife produces clean edges. The matcha's gentle bitterness lingers after the cream's sweetness fades, leaving a layered aftertaste that distinguishes this roll from vanilla or chocolate versions.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Prep
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.
- 4Season
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.
- 5Heat
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.
- 6Season
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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