Matcha Green Tea Swiss Roll
featured in 11 Matcha Recipes
A light and airy sponge cake flavored with matcha powder, filled with whipped cream and rolled into a spiral shape.
May 14, 2023
84% would make again
Under 30 minutes
Under 30 minutes
for 10 servings
- 1 ¼ cups milk (300 mL)
- ¼ cup cornstarch (30 g)
- ⅓ cup white sugar (70 g)
- 1 teaspoon honey
- ½ cup heavy cream (120 mL)
- 1 teaspoon vanilla extract
- ⅓ cup white sugar (60 g)
- 3 eggs
- 1 tablespoon matcha green tea powder
- 2 teaspoons honey
- ¼ cup cake flour (25 g)
- Calories 152
- Fat 7g
- Carbs 19g
- Fiber 0g
- Sugar 13g
- Protein 3g
Estimated values based on one serving size.
- Start with the filling. Pour the milk into a small saucepan, and sprinkle over the cornstarch, whisk until combined.
- Next, add the honey and sugar stirring continuously over a low heat. When the milk mixture almost starts to boil it will thicken and get a bit lumpy, don't panic! Just keep stirring until it smooths out. Continue to stir the now thick milk mixture over the heat for an additional 1-2 minutes, to cook out the cornstarch flavor.
- Take off the heat and pour into a bowl or shallow dish. Cover the mixture with cling wrap, pushing it all the way to the top of the custard to prevent a film from forming and chill this in the refrigerator until cold.
- Next, make the cake by combining the sugar, honey, matcha powder, and eggs in a large bowl. Mix until it almost triples in size, is lighter in color, and becomes thick and fluffy. This will take about 7-10 minutes. If you dribble some of the batter on itself it should hold a "ribbon" shape for 4-5 seconds.
- Once the batter has reached the correct consistency sift over the cake flour, and gently fold the flour in until all combined.
- Heat your oven to 350˚F (175˚C) and butter your baking sheet. Place a piece of parchment paper (a few inches larger than your baking sheet) onto your baking sheet. Using a rubber scraper (or your hand) push out any bubbles.
- Pour the batter into the prepared baking sheet and bake for 8-10 minutes.
- NOTE: You'll know it's done when the cake is slightly risen, turning just a bit golden, and you can smell it. Also, if you gently press your fingertips on the surface of the cake, and no indentations are left, it's done.
- In a clean bowl, whip the heavy cream with electric beaters until it is thick and pretty stiff, little peaks should form when you lift the beaters.
- Grab your chilled custard from the fridge. Add one tsp of vanilla extract. Take the same beaters and whisk your custard, it will look funny at first, but after a few moments it will become nice and smooth.
- Fold the whipped cream into the custard until they are combined.
- Cool your cake for 2-3 minutes on the baking sheet. Lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar.
- Lift the cake with the sides of the parchment onto your table. Flip the cake onto the sugared parchment paper.
- Remove parchment paper from the flipped cake.
- Slather the filling onto your cake.
- Roll it up, using the parchment to help.
- Wrap the whole thing in cling wrap and chill for two hours before slicing.
- Slice into pieces of your desired thickness and serve.
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