Every time I whip up a Matcha Swiss Roll, I’m transported into a world of soft, fluffy decadence. The vivid green swirls of matcha against the cloud-like cake make it not just a treat for the taste buds but a feast for the eyes too. It’s amazing how this elegant dessert can be a delightful centerpiece for special occasions or a comforting indulgence on a quiet evening.
I discovered this delightful recipe when I was in search of something to elevate my usual baking repertoire, and boy, did it exceed my expectations! The gentle earthiness of matcha pairs beautifully with the sweetness of whipped cream, making each slice a harmonious blend of flavors. And surprisingly, it’s incredibly simple to prepare—you don’t need to be a culinary expert to create this masterpiece.
So, whether you’re hosting a gathering or just looking for a sweet escape from the mundane, this Matcha Swiss Roll promises to dazzle and satisfy, while putting that fast food monotony on the back burner. Let’s dive into the bliss of homemade goodness!
Why is Matcha Swiss Roll a Must-Try?
Irresistible flavor combination: The earthy matcha coupled with sweet whipped cream creates a flavor harmony that you’ll crave.
Effortlessly elegant: Its gorgeous green swirls make it a stunning centerpiece for any occasion.
Quick baking: Ready in less than two hours, making it a perfect weekend treat.
Crowd-pleaser: Friends and family will rave about your baking skills when you present this delightful dessert.
Healthy indulgence: Packed with antioxidants from matcha, this dessert feels a little less guilty.
Elevate your baking game with this deliciously unique recipe, and don’t forget to check out my tips on whipping cream success for that perfect filling!
Matcha Swiss Roll Ingredients
• Get ready to delight your senses with this vibrant dessert!
For the Cake
- 4 large eggs – Ensure they are at room temperature for better volume.
- ¾ cup cake flour – Sifting helps create a light and airy texture.
- ½ tsp baking powder – Adds lift to your cake during baking.
- 2 Tbsp matcha – The star ingredient that gives this Swiss roll its signature flavor and color.
- ½ cup sugar (divided) – Sweetens the cake while balancing the earthiness of matcha.
- 3 Tbsp whole milk – Warm it slightly for easy incorporation into the batter.
For the Filling
- ¾ cup heavy (whipping) cream – Chilling is key for achieving fluffy peaks in your filling.
- 1½ Tbsp sugar – Sweetens the cream without overwhelming the matcha flavor.
- 2 tsp matcha – Adds a lovely depth and consistency to the filling, enhancing the overall experience.
How to Make Matcha Swiss Roll
-
Preheat the oven to 375ºF (190ºC) and line a 15- x 10-inch (38- x 25-cm) jelly roll pan with parchment paper for easy release later.
-
Separate the 4 large eggs into yolks in one bowl and whites in another. Keep the egg whites in the fridge and let the yolks come to room temperature.
-
Sift ¾ cup cake flour, ½ tsp baking powder, and 2 Tbsp matcha onto parchment paper three times. This helps aerate the mixture for a fluffy cake.
-
Whisk the egg yolks with half of the ½ cup sugar in a large bowl until the mixture doubles in volume and becomes pale and creamy.
-
Beat the cold egg whites in a separate bowl until foamy. Gradually add the remaining sugar, a third at a time, beating until stiff peaks form.
-
Fold one-third of the egg whites into the egg yolk mixture. This lightens the yolks, making it easier to combine the two mixtures smoothly.
-
Add the remaining egg whites to the egg yolk mixture and gently fold until just combined, maintaining as much air as possible.
-
Incorporate the sifted dry ingredients into the egg mixture until just blended. Be careful not to over-mix; a light touch is key!
-
Mix in 3 Tbsp of warm whole milk and fold until incorporated, adding moisture to the batter that will enhance its softness.
-
Pour the batter into the prepared pan, spreading it evenly, and tap the pan on the counter to release any trapped air pockets.
-
Bake for 10–12 minutes or until a toothpick inserted comes out clean. The cake should be springy to the touch and lightly golden.
-
Cool by placing a sheet of parchment over the hot cake, then flipping with another baking sheet to remove it from the pan carefully.
-
Peel off the parchment paper attached to the cake gently. Then flip the cake again onto a new piece of parchment, smooth side up.
-
Trim about ½ inch (1.3 cm) from one of the short ends to stabilize the roll when you begin rolling it up.
-
Roll the cake tightly still wrapped in parchment, starting from the untouched short end, creating a spiral as you go.
-
Transfer the rolled cake to a wire rack seam side down and cover with a kitchen towel to cool completely. This keeps it moist.
-
Prepare the filling by combining ¾ cup heavy cream, 1½ Tbsp sugar, and 2 tsp matcha in a bowl, then beat until it reaches firm peaks.
-
Unroll the cooled cake and evenly spread the matcha cream filling, leaving a ½-inch (1.3 cm) border for a clean roll.
-
Reroll the cake tightly with the filling inside, seam side down, and wrap it in parchment paper. Refrigerate for at least 2 hours to set.
-
Slice off about ½ inch (1.3 cm) from both ends before transferring to a serving dish. Now, it’s ready to slice and serve!
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Matcha Swiss Roll
Room Temperature: The Matcha Swiss Roll can be kept at room temperature for up to 1 day, wrapped in parchment paper to keep it from drying out.
Fridge: Store the Swiss roll in an airtight container in the fridge for up to 3 days. This keeps the cream filling fresh and ensures its lovely texture.
Freezer: To freeze, wrap the Matcha Swiss Roll tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: To enjoy a slice that feels freshly made, place the roll in a warm (not hot) oven for just a few minutes to slightly soften the cream filling.
Expert Tips for Matcha Swiss Roll
- Room Temperature Eggs: Ensure egg yolks are at room temperature to achieve a better volume in your batter for that light, fluffy texture.
- Sifting Matters: Sift the cake flour, baking powder, and matcha multiple times; this helps aerate the mix, creating an airy Matcha Swiss Roll.
- Gentle Folding: Be careful when folding egg whites into the yolks; overmixing can deflate the batter and result in a dense cake.
- Chill the Cream: Whipping your heavy cream from the fridge leads to better stability—perfect for a luscious filling that holds its shape.
- Cool Completely: Allow the rolled cake to cool fully before adding the filling; this prevents the matcha cream from melting and ensures a neat slice.
- Trim for Stability: Cutting off the ends ensures a stable roll and presents a cleaner, more appealing look when serving your dessert.
What to Serve with Matcha Swiss Roll?
Indulge in a delightful culinary experience by pairing the Matcha Swiss Roll with these perfect accompaniments that elevate both flavor and aesthetics.
-
Fresh Berries: The tartness of strawberries, raspberries, or blueberries contrasts beautifully with the sweetness of the roll, adding vibrant color and freshness.
-
Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a luscious contrast to the light texture of the Swiss roll, creating a satisfying balance in each bite.
-
Green Tea: The herbal notes of a warm cup of green tea enhance the earthy flavors of matcha, offering a soothing accompaniment to the sweet dessert.
-
Coconut Whipped Cream: Dairy-free and light, coconut whipped cream adds a tropical twist that complements the roll’s flavors while keeping it light and airy.
-
Chocolate Drizzle: A simple drizzle of rich chocolate sauce over the top adds a decadence that perfectly balances the subtle matcha, making each slice even more inviting.
-
Almonds or Pistachios: Chopped nuts not only add a delightful crunch but also bring a nutty flavor that pairs exquisitely with the soft, delicate texture of the Swiss roll.
-
Lemon Sorbet: A refreshing lemon sorbet cleanses the palate and adds a citrus punch that brightens up the overall dessert experience, making it feel even more indulgent.
-
Mint Tea: An uplifting mint tea creates a refreshing finish to your meal, making it the perfect drink pairing to cleanse the palate while complementing the matcha’s essence.
Explore these flavors to create an enchanting dessert presentation that both looks and tastes amazing!
Make Ahead Options
These Matcha Swiss Rolls are perfect for meal prep, allowing you to savor their rich flavors with ease! You can prepare the cake up to 24 hours in advance; simply follow the first 16 steps, roll it up, and store it wrapped in plastic wrap or parchment paper in the refrigerator to maintain moisture and prevent drying out. The filling can also be whipped and stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply unwrap the cake, spread the filling, reroll, and let it chill for at least 2 hours before slicing. This makes it incredibly convenient for busy weeknights or special occasions, ensuring your dessert is just as delicious as when freshly made!
Matcha Swiss Roll Variations
Embrace your culinary creativity and make this delightful recipe your own!
-
Dairy-Free: Substitute whole milk and heavy cream with almond or coconut milk alternatives for a delightful twist.
-
Vegan: Replace eggs with a flaxseed or chia seed mixture (1 Tbsp seeds + 2.5 Tbsp water per egg) and use coconut cream for the filling. It’s a delightful rendition for plant-based friends.
-
Flavor Infusion: Add a few drops of vanilla or almond extract to the batter for a warm undertone that complements the matcha beautifully. This small alteration can elevate your roll to an extraordinary experience.
-
Chocolate Twist: Mix in 2 Tbsp of cocoa powder in place of 2 Tbsp of cake flour for a heavenly chocolate-matcha fusion. The contrast in colors will make your dessert even more enticing.
-
Fruit Filling: Fold in some finely chopped strawberries or raspberries into the cream filling; their tartness balances out the sweetness, offering a fresh burst of flavor with every bite.
-
Nutty Crunch: Add crushed nuts, such as almonds or pistachios, to the cream filling for an exciting texture that contrasts with the soft cake.
-
Spicy Kick: Stir in a pinch of cayenne pepper or chili powder to the cake batter for an unexpected heat that plays well with the earthiness of matcha. Just a hint can turn up the flavor profile!
-
Matcha Layer Cake: For a fun twist, layer the Matcha Swiss Roll slices with additional matcha cream filling or ganache to create a stunning dessert tower. This variation is sure to impress at any gathering!
Matcha Swiss Roll Recipe FAQs
What type of matcha should I use for the Matcha Swiss Roll?
I recommend using culinary-grade matcha for baking since it has a strong flavor and vibrant color that will enhance your Swiss roll beautifully. Look for brands that offer bright green powder, as that indicates freshness and high quality!
How can I tell if my eggs are fresh for the Matcha Swiss Roll?
To check the freshness of your eggs, perform the float test: place the egg in a bowl of water. If it sinks and lies flat on its side, it’s fresh! If it stands upright or floats, it’s best to discard it.
How should I store the Matcha Swiss Roll after baking?
To store your Matcha Swiss Roll, place it in an airtight container and keep it in the refrigerator for up to 3 days. The cool temperature helps maintain the integrity of the cream filling while preventing the cake from drying out.
Can I freeze leftovers of the Matcha Swiss Roll?
Absolutely! To freeze your Matcha Swiss Roll, tightly wrap it in plastic wrap, followed by aluminum foil to prevent freezer burn. It can last in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator for the best texture.
What if my cake cracks while rolling?
If you encounter cracks while rolling your cake, don’t worry! If the cracks are minor, simply re-roll it tightly and hide the imperfections with a generous dusting of powdered sugar or extra matcha. Just be sure to roll it while it’s still warm; it’s more pliable at that stage!
Is this Matcha Swiss Roll safe for people with egg allergies?
Unfortunately, this recipe contains eggs, which are a key ingredient for the fluffy structure of the cake. If you need alternatives, consider using aquafaba (the liquid from canned chickpeas) as a substitute. For every egg, use about 3 tablespoons of aquafaba, whipped to stiff peaks! Just note that this may slightly alter the flavor and texture.
Irresistible Matcha Swiss Roll for Your Sweet Tooth Cravings
Ingredients
Equipment
Method
- Preheat the oven to 375ºF (190ºC) and line a 15- x 10-inch (38- x 25-cm) jelly roll pan with parchment paper for easy release later.
- Separate the 4 large eggs into yolks in one bowl and whites in another. Keep the egg whites in the fridge and let the yolks come to room temperature.
- Sift ¾ cup cake flour, ½ tsp baking powder, and 2 Tbsp matcha onto parchment paper three times.
- Whisk the egg yolks with half of the ½ cup sugar in a large bowl until the mixture doubles in volume and becomes pale and creamy.
- Beat the cold egg whites in a separate bowl until foamy. Gradually add the remaining sugar, a third at a time, beating until stiff peaks form.
- Fold one-third of the egg whites into the egg yolk mixture.
- Add the remaining egg whites to the egg yolk mixture and gently fold until just combined.
- Incorporate the sifted dry ingredients into the egg mixture until just blended.
- Mix in 3 Tbsp of warm whole milk and fold until incorporated.
- Pour the batter into the prepared pan, spreading it evenly, and tap the pan on the counter.
- Bake for 10–12 minutes or until a toothpick inserted comes out clean.
- Cool by placing a sheet of parchment over the hot cake, then flipping with another baking sheet.
- Peel off the parchment paper attached to the cake gently.
- Trim about ½ inch (1.3 cm) from one of the short ends to stabilize the roll.
- Roll the cake tightly still wrapped in parchment, starting from the untouched short end.
- Transfer the rolled cake to a wire rack seam side down and cover with a kitchen towel to cool completely.
- Prepare the filling by combining ¾ cup heavy cream, 1½ Tbsp sugar, and 2 tsp matcha in a bowl, then beat until it reaches firm peaks.
- Unroll the cooled cake and evenly spread the matcha cream filling.
- Reroll the cake tightly with the filling inside, seam side down, and wrap it in parchment paper.
- Slice off about ½ inch (1.3 cm) from both ends before transferring to a serving dish.