Matcha Roll Cake with Soft Green Tea Sponge and Whipped Cream

What Is Matcha Roll Cake?

Matcha roll cake is a soft, airy matcha cake sheet rolled around a light matcha whipped cream filling. The cake uses a chiffon style sponge, so it bakes up tender and flexible. The filling adds another layer of green tea flavor while keeping the dessert delicate rather than too sweet.

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This is often called a Swiss roll, and it works beautifully for birthdays, work bake sales, or a relaxed weekend baking project. Because the sponge does not contain butter, it stays soft even straight from the fridge. The center still looks clean when you slice it, and the texture does not turn dense or dry after chilling.

The key to the pretty swirl is handling the cake while it is warm. After a quick cool, the cake gets rolled with parchment paper and left in that shape until it cools completely.

That simple step trains the sponge, so it does not crack or rip when you fill it with matcha whipped cream. The result is a double matcha dessert with a vibrant green color and a light, creamy bite.

Notes from the baker

I have tested this matcha roll cake multiple times for birthdays and work bake sales, and it has never let me down. It may look like a bakery project, but once you separate the eggs and beat a good meringue, the rest falls into place.

I keep a clear Teak & Thyme matcha roll cake recipe saved for reference because it walks through each step without making the process feel fussy.

Roll cakes have a reputation for cracking, but this method avoids that by using a tender chiffon base and shaping the warm cake before adding the filling.

The last time I made it, I chilled the filled roll overnight, then sliced it for a family dinner. The clean green swirl at the center won everyone over before they even took a bite.

If you enjoy this version, the same method works for other roll cakes like ube roll cake, strawberry Swiss roll, honeydew roll cake, orange Swiss roll, and white peach Swiss roll. Once you master the roll, you can swap in different flavors whenever you like.

Why you’ll love this recipe

• Soft and fluffy cake. This matcha Swiss roll is made with a super soft chiffon cake that stays tender from the fridge because it has no butter.
• Light and airy filling. Cold whipping cream beats into a delicate matcha whipped cream that feels rich without being heavy.
• Double matcha flavor. The sponge and the filling both include sifted matcha powder, so the green tea taste comes through in every bite.
• Reliable roll. Pre rolling the warm cake with parchment paper helps prevent cracks and rips, making the finished roll smooth and clean.
• Not too sweet. The cake is lightly sweet rather than sugary, so it works well after dinner or beside a cup of tea.
• Make ahead friendly. The roll needs at least 3 hours in the fridge, which makes it easier to plan for a party or gathering.

Whipping cream gives a lighter filling, while heavy cream makes it a little richer. Either option works with the same method.

Tools

• 12 by 17 inch baking tray. A jelly roll pan or similar tray with walls at least 1 inch tall works well. The important part is that the batter has enough room to spread into an even sheet.
• Parchment paper. Use it to line the pan and to help roll the warm cake without sticking.
• Electric hand mixer. This is essential for beating the egg white meringue to stiff peaks.
• Fine mesh sieve. Sift the flour mixture and matcha powder to avoid clumps in the sponge.
• Offset spatula. It makes spreading the batter and whipped cream much easier.
• Wire rack and serrated knife. The rack releases the cake, and the knife gives clean slices through the swirl.
• Optional piping bag and tip. Use it if you want to pipe leftover whipped cream on top of the roll.

Ingredient notes

This recipe makes 8 servings. Prep time is 1 hour 15 minutes, cook time is 15 minutes, and the filling needs at least 3 hours to chill. Total time is about 4 hours 30 minutes.

Matcha Cake Sheet

• 110 g cake flour
• 2 tablespoons matcha powder, sifted
• 1/2 teaspoon baking powder
• 6 large eggs, room temperature
• 1/2 teaspoon cream of tartar
• 150 g granulated sugar, divided into 100 g and 50 g
• 50 g milk, dairy or non dairy
• 50 g oil, such as canola or avocado oil
• 1 teaspoon vanilla extract

Matcha Whipped Cream Filling

• 1 teaspoon matcha powder, sifted
• 400 g whipping cream or heavy cream, cold
• 40 g powdered sugar
• 1 teaspoon vanilla extract

Cake flour. Cake flour contains less gluten than all purpose flour, so it keeps the sponge lighter and softer. Matcha powder. Ceremonial grade matcha gives the best flavor and a vibrant green color.

A good culinary grade matcha can work, but the color may be duller, so use one you already love. Two tablespoons may sound like a lot, but in this cake it creates a clear green tea flavor. The filling uses just one teaspoon.

Eggs. Room temperature eggs whip into a better meringue. Cream of tartar. This stabilizes the meringue. You may omit it or swap in 1 teaspoon vinegar or lemon juice.

Milk and oil. Any dairy or non dairy milk works, and a light tasting oil keeps the cake soft. Whipping cream. Cold cream whips faster. Whipping cream gives a lighter filling, while heavy cream tastes richer.

Measuring in grams gives consistent results for cakes, especially for flour and sugar. For small amounts under about 10 g, teaspoon and tablespoon measures are more reliable than a kitchen scale.

Make the matcha cake sheet

1. Prep: Preheat the oven to 350°F. Line a 12 by 17 inch baking tray with parchment paper cut to size.
2. Flour mixture: In a small bowl, stir together cake flour, sifted matcha powder, and baking powder. Set aside.
3. Separate eggs: Separate 6 room temperature eggs into two large mixing bowls. Keep yolks out of the whites.
4. Egg white meringue: Add cream of tartar to the egg whites. Beat on low to medium speed until frothy. Add 100 g sugar one spoonful at a time, mixing between additions. Beat on medium to high speed until the meringue reaches stiff peaks. Set aside.
5. Egg yolk mixture: Add the remaining 50 g sugar to the egg yolks and mix. Add milk, oil, and vanilla extract. Sift the flour mixture into the bowl and mix on low speed until just combined.
6. Combine: Fold about one third of the meringue into the yolk mixture with a spatula, scraping the bottom. Add the rest and fold until no streaks remain. Do not overmix.
7. Fill pan: Pour the batter into the lined tray. Use an offset spatula to spread it into the corners and smooth the top.
8. Bake: Bake for 12 to 15 minutes until the edges are lightly browned and the top is puffed up.
9. Release: Cool on a wire rack for about 5 minutes. Run an offset spatula around the edges. Flip the cake onto the rack, peel off the parchment, then place a fresh sheet on top and flip the cake onto it.
10. Pre roll: Trim the browned edges from the two short ends. While the cake is still warm, roll it up with the parchment paper from a short end. Let it cool completely in that rolled log shape.

Make the matcha whipped cream

1. Mix matcha: In a large mixing bowl, sift in 1 teaspoon matcha powder and add a small amount of cold cream. Use a spatula to smear the matcha against the bottom and sides of the bowl until smooth.
2. Whip cream: Add the rest of the cold whipping cream, powdered sugar, and vanilla extract. Beat with an electric hand mixer until stiff peaks form.
3. Spread: Unroll the cooled cake sheet. Add dollops of whipped cream and spread it into a thick, even layer. Leave the last 2 inches empty.
4. Roll and chill: Roll the cake up the same way as before. Place plastic wrap next to the finished roll and roll the cake onto it. Remove any excess cream from the seam and push any cream back into the ends. Wrap tightly and chill in the fridge for at least 3 hours or overnight.
5. Slice: Before serving, use a serrated knife to trim about 1/2 inch off both ends to reveal the swirl. Cut into 1 to 1 1/2 inch slices. Pipe any remaining whipped cream on top if you like.

Nutrition note per serving: 434 calories, 36 g carbohydrates, 10 g protein, 28 g fat, 13 g saturated fat, 0.3 g fiber, 26 g sugar, 90 mg sodium, and 180 mg cholesterol.

Storage

Keep the finished matcha roll cake wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days. The cake stays soft, and the chilled cream makes the swirl look clean when you slice it.

For longer storage, wrap leftovers well in plastic wrap and/or aluminum foil and freeze for up to 1 month. To serve, thaw in the fridge overnight or at room temperature for a few hours. Wrapping well also helps keep the cake from picking up any freezer odors.

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Matcha Roll Cake (Swiss Roll)

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What Is Matcha Roll Cake? Matcha roll cake is a soft, airy matcha cake sheet rolled around a light matcha whipped cream filling.

• Total Time: 270 min
• Yield: 8 servings 1x

Ingredients

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Matcha Cake Sheet
110 g cake flour
2 tablespoons matcha powder, sifted
0.5 teaspoon baking powder
6 large eggs, room temperature
0.5 teaspoon cream of tartar
150 g granulated sugar, divided into 100g and 50g
50 g milk, dairy or non-dairy
50 g oil, light-tasting (e.g. canola, avocado)
1 teaspoon vanilla extract

Matcha Whipped Cream Filling
1 teaspoon matcha powder, sifted
400 g whipping cream or heavy cream, cold
40 g powdered sugar
1 teaspoon vanilla extract

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Instructions

Matcha Cake Sheet
1-Preheat oven to 350°F: Preheat oven to 350°F. Line a 12×17″ baking tray with parchment paper cut to size and set aside.
2-In a small bowl, stir together flour,: In a small bowl, stir together flour, matcha powder (sift it in if clumpy), and baking powder. Set aside.
3-Separate the egg whites and egg yolks: Separate the egg whites and egg yolks into two large mixing bowls, being careful not to get any yolk in the egg whites. Set the bowl of egg yolks aside.
4-To the egg whites, add cream of: To the egg whites, add cream of tartar. Use an electric hand mixer to beat the egg whites on low-medium speed until they become frothy like cappuccino foam. Add 100g of sugar, one spoonful at a time, mixing in between each addition. After all the sugar has been added, continue beating on medium-high speed until the meringue becomes stiff peaks. Set aside.
5-To the egg yolks, add the remaining: To the egg yolks, add the remaining 50g of sugar. Use the same hand mixer to mix until combined. Add the milk, oil, and vanilla extract and mix until combined. Use a fine mesh sieve to sift the flour mixture into the egg yolk mixture. Mix on low speed until the flour has just combined.
6-Add about ⅓ of the egg white: Add about ⅓ of the egg white meringue into the egg yolk mixture and fold together with a spatula, making sure to scrape the bottom of the bowl. Add the rest of the meringue and fold together until no streaks remain. Again, make sure to scrape the bottom and sides of the bowl where thicker batter can stick. Don’t overmix.
7-Pour the batter into your lined baking: Pour the batter into your lined baking tray. Use an offset spatula to spread the batter into the corners and edges of the pan and smooth the batter into an even layer.
8-Bake for 12-15 minutes or until the: Bake for 12-15 minutes or until the edges are lightly browned and the top of the cake sheet is puffed up.
9-Let the cake cool on a wire: Let the cake cool on a wire rack for only about 5 minutes before running an offset spatula around the edges of the pan to release the cake. Place a wire rack on top of the pan, grip both sides of the pan and rack (with oven mitts), and flip the cake onto the rack. Peel the parchment paper off the cake. Place a fresh sheet of parchment paper on top and flip the cake onto the parchment paper.
10-Cut the browned edges off the two: Cut the browned edges off the two short ends of the cake sheet. While the cake is still warm, roll the cake up with the parchment paper starting from a short end. Let the cake cool completely in this rolled-up log shape.

Matcha Whipped Cream Filling
11-In a large mixing bowl, sift in: In a large mixing bowl, sift in the matcha powder and add a small amount of whipping cream. Use a spatula to mix them together, smearing the matcha powder against the bottom and sides of the bowl to get rid of the clumps.
12-Add the rest of the whipping cream,: Add the rest of the whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer to beat until it becomes stiff peaks.
13-Unroll your cooled cake sheet: Unroll your cooled cake sheet. Add dollops of whipped cream on top of cake. Use an offset spatula to spread the cream into a thick, even layer. Leave the last 2″ at the end of the cake sheet empty. Save any remaining whipped cream for decoration later.
14-Roll the cake up in the same: Roll the cake up in the same way as before. When you get to the end of the roll, place a sheet of plastic wrap next to the cake so that you can roll the cake right onto the plastic wrap. Use an offset spatula to remove any excess cream that squishes out of the seam and push any cream that comes out from the two ends of the roll. Wrap the cake roll in plastic wrap and chill in the fridge for at least 3 hours or overnight to allow the cream to set.
15-Before serving, use a serrated knife to: Before serving, use a serrated knife to cut off about ½” off both ends of the roll to reveal the swirl. Cut the cake into 1-1.5″ slices and pipe any remaining whipped cream on top (optional).

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• Prep Time: 75 min
• Cook Time: 15 min
• Method: baking

Nutrition

• Calories: 434kcal
• Sugar: 26g
• Sodium: 90mg
• Fat: 28g
• Saturated Fat: 13g
• Carbohydrates: 36g
• Fiber: 0.3g
• Protein: 10g
• Cholesterol: 180mg