Matcha Swiss Roll Recipe

I’ve always loved the rich, earthy flavor of matcha, and this matcha swiss roll is a perfect way to enjoy it! With a soft, fluffy cake and smooth, decadent matcha ganache filling, this dessert is perfect for any occasion. It’s surprisingly easy to make and will definitely impress your family and friends!

Why Youll Love This Recipe

I love how this matcha swiss roll is not only visually striking with its vibrant green color but also deliciously light and creamy.

The layers of matcha cake and ganache come together to create a wonderful balance of flavors.matcha swiss roll 1

The cake itself is fluffy and soft, while the matcha ganache filling adds a rich, slightly bitter depth.

As you can see, I have to admit that the Matcha Swiss Roll might seem like it has a lot of steps, but in reality, it’s not difficult to make at all.

Once you get the hang of it, it’s actually quite a straightforward process.

The sponge cake part, for instance, follows a method that’s very similar to making a traditional sponge cake.

You’ll start with the basic steps of separating the eggs, making a smooth batter, and carefully folding in the whipped egg whites to create that light, airy texture.

Trust me, the effort is well worth it!

Of course, if you’re short on time or prefer simplicity, you can skip the filling part and make a plain Matcha Swiss Roll. It’s a quicker option, and the cake itself is flavorful enough to shine on its own without any extra decoration or filling.

When it’s time to roll the cake, I like to use a ruler to guide me for a tight and even roll, ensuring the Swiss roll holds its shape perfectly.

I prepare two groups of whipped cream: one is the original flavor, which adds a light and creamy texture, and the other is matcha-flavored, offering a subtle earthy aroma.matcha swiss roll 2matcha swiss roll 3

Ingredients:

Matcha Sponge Cake:

  • 5 eggs
  • 60g white sugar
  • 50g corn oil
  • 7g matcha powder
  • 60g cake flour
  • 70g milk (room temperature)

Matcha Ganache:

  • 6g matcha powder
  • 50g white chocolate
  • 50g light cream

Whipped Cream Filling:

  • All of the matcha ganache (prepared from the matcha ganache ingredients above)
  • Group A:
  • 120g light cream
  • 15g white sugar
  • Group B:
  • 180g light cream
  • 12g white sugar

Decorations (Optional):

  • Matcha powder, chocolate shavings, fruit, etc. (to your preference)

Instructions:

Matcha Sponge Cake Preparation:

  1. Preheat the oven to 150°C (300°F) with both top and bottom heat. Line a baking tray with parchment paper, ensuring it extends beyond the edges for easy handling.
  2. Separate the egg whites and yolks. Place the egg whites in a clean, grease-free bowl and refrigerate them.
  3. In a small saucepan, heat the 50g of corn oil over low heat to 70-80°C (160-175°F). Pour the heated oil into a clean bowl and stir in 7g of matcha powder with a whisk until the matcha dissolves completely, forming a smooth, fine matcha oil mixture.
  4. Sift 60g cake flour into the matcha oil mixture. Mix with a whisk until smooth, and no dry flour remains.
  5. Stir in 70g of room-temperature milk until the batter is smooth. Then, add the egg yolks and whisk until the mixture is smooth and silky.matcha sponge cake

Meringue Preparation:

  1. Remove the egg whites from the refrigerator, and add 15g of white sugar. Optionally, add a few drops of lemon juice or white vinegar to help stabilize the meringue.
  2. Use an electric mixer to beat the egg whites on low speed, then increase the speed until soft peaks form. Continue beating until you reach stiff peaks, and the meringue is shiny and stable.add 15g of white sugarcontinue beating until you reach stiff peaks

Combining Batter:

  1. Gently fold 1/3 of the meringue into the matcha egg yolk mixture using a spatula. Make sure to use quick, light motions to avoid deflating the batter.
  2. Pour the folded batter back into the remaining meringue. Using a spatula, gently fold the mixture from the bottom up until fully incorporated, ensuring the batter has a smooth and uniform texture throughout.
  3. Pour the batter into the prepared baking tray, spreading it evenly with a spatula. Gently tap the tray on the counter to release any air bubbles.
  4. Bake in the preheated oven for 27 minutes at 150°C (300°F). Keep an eye on the cake — when the surface turns golden brown and springs back when lightly pressed, it’s ready. If it’s too dark or cracks, reduce the temperature slightly or adjust the baking time.
  5. Once baked, remove the cake from the oven and let it cool slightly on a wire rack.combining batterpour the batter into the prepared baking tray

Matcha Ganache Preparation:

  1. Chop 50g of white chocolate and place it into a heatproof bowl along with the 6g of matcha powder.
  2. Pour 50g of light cream over the chocolate and matcha mixture. Stir until smooth and the chocolate is completely melted.
  3. Let the ganache cool in the fridge until slightly firm.matcha ganache preparation

Whipped Cream Preparation:

  1. In one bowl, whip 180g light cream with 12g white sugar until soft peaks form. Transfer the whipped cream into a piping bag for easy use.
  2. In another bowl, whip 120g light cream with 15g white sugar until soft peaks form.
  3. Gently mix the prepared matcha ganache into the whipped cream. Use an electric mixer to blend until well combined. Transfer the mixture into a piping bag for convenient application.whip 180g light cream with 12g white sugartransfer the whipped cream into a piping bag for easy usegently mix the prepared matcha ganache into the whipped creammix in the whipped cream until fully incorporatedtransfer the mixture into a piping bag for convenient application

Assembling the Swiss Roll:

  1. Once the cake is cool enough to handle, flip it over onto a clean sheet of parchment paper. Remove the bottom parchment paper.
  2. Trim the edges of the cake to make them neat.
  3. Spread a layer of plain whipped cream along one-third of the cake. Then, add a layer of matcha whipped cream on top, creating a two-tone filling.
  4. Carefully roll up the cake using the parchment paper to help you, starting from the edge with the cream. Roll the cake tightly to the end, then use a ruler to press and tighten the parchment paper, ensuring the Swiss roll holds its shape securely.
  5. After rolling, wrap the cake tightly in the parchment paper and refrigerate for 30 minutes to 1 hour to set the shape and let the cream firm up.assembling the swiss roll1assembling the swiss roll2

Optional Decoration:

  1. Once chilled, slice the cake into individual servings.
  2. For decoration, you can sift some matcha powder over the top, pipe extra whipped cream, or sprinkle with chocolate shavings or fruit of your choice.slice the cakepipe extra whipped creammatcha swiss roll 4

Notes:

  • When heating the corn oil and matcha powder, be sure not to overheat the oil, as it could cause the matcha to clump or become bitter. Stir quickly to evenly incorporate the matcha.
  • Be gentle when folding the meringue into the batter to avoid deflating it, as it’s crucial for a light and fluffy cake.
  • Adjust the oven temperature or baking time based on your own oven’s characteristics. Keep a close watch on the cake to avoid overbaking.

Frequently Asked Questions:

Can I use regular flour instead of cake flour?

Yes, but cake flour helps create a lighter, fluffier texture in sponge cakes. You can substitute with all-purpose flour, but the texture may be slightly different.

Can I make this ahead of time?

Yes! The matcha swiss roll can be made a day or two in advance. Just store it in an airtight container in the fridge.

What if I dont have white chocolate?

You can substitute the white chocolate with milk chocolate, but it will alter the flavor slightly. White chocolate works best for the creamy sweetness that complements the matcha.

Matcha Swiss Roll Recipe

I've always loved the rich, earthy flavor of matcha, and this matcha swiss roll is a perfect way to enjoy it! With a soft, fluffy cake and smooth, decadent matcha ganache filling, this dessert is perfect for any occasion. It's surprisingly easy to make and will definitely impress your family and friends!
Prep Time50 mins
Cook Time30 mins
Course: Dessert
Cuisine: Japanese
Servings: 5

Ingredients

Matcha Sponge Cake:

  • 5 eggs
  • 60 g white sugar
  • 50 g corn oil
  • 7 g matcha powder
  • 60 g cake flour
  • 70 g milk room temperature

Matcha Ganache:

  • 6 g matcha powder
  • 50 g white chocolate
  • 50 g light cream

Whipped Cream Filling:

  • All of the matcha ganache prepared from the matcha ganache ingredients above
  • Group A:
  • 120 g light cream
  • 15 g white sugar
  • Group B:
  • 180 g light cream
  • 12 g white sugar

Decorations (Optional):

  • Matcha powder chocolate shavings, fruit, etc. (to your preference)

Instructions

Matcha Sponge Cake Preparation:

  • Preheat the oven to 150°C (300°F) with both top and bottom heat. Line a baking tray with parchment paper, ensuring it extends beyond the edges for easy handling.
  • Separate the egg whites and yolks. Place the egg whites in a clean, grease-free bowl and refrigerate them.
  • In a small saucepan, heat the 50g of corn oil over low heat to 70-80°C (160-175°F). Pour the heated oil into a clean bowl and stir in 7g of matcha powder with a whisk until the matcha dissolves completely, forming a smooth, fine matcha oil mixture.
  • Sift 60g cake flour into the matcha oil mixture. Mix with a whisk until smooth, and no dry flour remains.
  • Stir in 70g of room-temperature milk until the batter is smooth. Then, add the egg yolks and whisk until the mixture is smooth and silky.

Meringue Preparation:

  • Remove the egg whites from the refrigerator, and add 15g of white sugar. Optionally, add a few drops of lemon juice or white vinegar to help stabilize the meringue.
  • Use an electric mixer to beat the egg whites on low speed, then increase the speed until soft peaks form. Continue beating until you reach stiff peaks, and the meringue is shiny and stable.

Combining Batter:

  • Gently fold 1/3 of the meringue into the matcha egg yolk mixture using a spatula. Make sure to use quick, light motions to avoid deflating the batter.
  • Pour the folded batter back into the remaining meringue. Using a spatula, gently fold the mixture from the bottom up until fully incorporated, ensuring the batter has a smooth and uniform texture throughout.
  • Pour the batter into the prepared baking tray, spreading it evenly with a spatula. Gently tap the tray on the counter to release any air bubbles.
  • Bake in the preheated oven for 27 minutes at 150°C (300°F). Keep an eye on the cake — when the surface turns golden brown and springs back when lightly pressed, it's ready. If it's too dark or cracks, reduce the temperature slightly or adjust the baking time.
  • Once baked, remove the cake from the oven and let it cool slightly on a wire rack.

Matcha Ganache Preparation:

  • Chop 50g of white chocolate and place it into a heatproof bowl along with the 6g of matcha powder.
  • Pour 50g of light cream over the chocolate and matcha mixture. Stir until smooth and the chocolate is completely melted.
  • Let the ganache cool in the fridge until slightly firm.

Whipped Cream Preparation:

  • In one bowl, whip 180g light cream with 12g white sugar until soft peaks form. Transfer the whipped cream into a piping bag for easy use.
  • In another bowl, whip 120g light cream with 15g white sugar until soft peaks form.
  • Gently mix the prepared matcha ganache into the whipped cream. Use an electric mixer to blend until well combined. Transfer the mixture into a piping bag for convenient application.

Assembling the Swiss Roll:

  • Once the cake is cool enough to handle, flip it over onto a clean sheet of parchment paper. Remove the bottom parchment paper.
  • Trim the edges of the cake to make them neat.
  • Spread a layer of plain whipped cream along one-third of the cake. Then, add a layer of matcha whipped cream on top, creating a two-tone filling.
  • Carefully roll up the cake using the parchment paper to help you, starting from the edge with the cream. Roll the cake tightly to the end, then use a ruler to press and tighten the parchment paper, ensuring the Swiss roll holds its shape securely.
  • After rolling, wrap the cake tightly in the parchment paper and refrigerate for 30 minutes to 1 hour to set the shape and let the cream firm up.

Optional Decoration:

  • Once chilled, slice the cake into individual servings.
  • For decoration, you can sift some matcha powder over the top, pipe extra whipped cream, or sprinkle with chocolate shavings or fruit of your choice.

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