This matcha roll cake recipe is made with a very fluffy matcha chiffon cake and stuffed with ethereal matcha whipped cream for double the matcha inexperienced tea model. This elegant Japanese bakery-style matcha cake roll will seemingly be a direct crowd-pleasing dessert that will impress your family members and friends.
What’s a Matcha Roll Cake?
A matcha roll cake, or matcha Swiss roll, is a well-liked Japanese dessert made with a light-weight and delicate chiffon cake baked in an rectangular pan or sheet pan. After the cake is cooled, a skinny layer of matcha whipped cream is unfold onto the cake then rolled and chilled prior to slicing and serving.
Matcha is a finely floor inexperienced tea powder made in Japan and is a well-liked ingredient utilized in fairly just a few Japanese desserts. The matcha cake roll is understood for its refined earthy model that’s balanced by the sunshine sweetness of the cake and whipped cream.
Substances
It’s possible you’ll uncover all of the substances for this matcha roll cake recipe at your native grocery market. Make sure you utilize high-quality matcha powder for the simplest outcomes!
Matcha Roll Cake
- Eggs: the egg yolks and egg whites are separated to create two totally completely completely different mixtures. Make sure that to make the most of room-temperature eggs for a great rise.
- Granulated Sugar: prompts the egg whites to create the meringue and in addition to gently sweetens the cake.
- Salt: each good dessert has a pinch of salt to stability out the sweetness and make it not too candy.
- Vanilla Extract: Add a heat vanilla essence to the cake.
- Vegetable Oil: provides moisture and creates a youthful crumb to the matcha chiffon cake.
- Full Milk: provides moisture and depth to the cake which prevents it from cracking.
- Matcha Powder: for many attention-grabbing outcomes use ceremonial matcha powder. Ceremonial matcha has principally basically probably the most beautiful inexperienced hue and richest matcha model.
- Cake Flour: yields the softest crumb texture than all-purpose flour.
- Baking Powder: acts as a chemical leavening agent that aids all through the rise of the cake
- Cream of Tartar: stabilizes the egg whites that help in creating an correct meringue
Whipped Cream
- Heavy Whipping Cream: Make sure that the heavy whipping cream is chilly. It will enable your cream to whip up rapidly.
- Matcha Powder: use ceremonial matcha for many attention-grabbing outcomes.
- Granulated Sugar: provides sweetness and stabilizes the whipped cream
- Vanilla Extract: provides a heat essence.
Substitutions and Additions
Substitutions
- Lemon juice: as a substitute of cream of tartar, it’s best to profit from lemon juice to stabilize the whipped cream.
- Dairy-free milk: alternatively it’s best to profit from almond, soy, or oat milk as a substitute of regular milk.
- Culinary Matcha: as a substitute of ceremonial matcha, culinary matcha is generally a substitute. Nonetheless ponder the colour and elegance is not going to be as wealthy.
Additions
- Fully completely different filling: as a substitute of a whipped cream filling it’s best to profit from a sweetened mascarpone cheese or cream cheese filling.
- Fruit: you presumably can add fruit objects to the filling like strawberries or mangos.
Directions
Listed under are all of the steps that will present you study the best way to make this matcha roll cake recipe. Make sure you be taught all of the expert ideas for a foolproof bake.
Matcha Cake
- Put collectively the oven and pan. Put collectively a 9×13 baking tray with parchment paper. Preheat the oven to 350°F or 176°C.
- Combine the egg yolk combination. In an infinite mixing bowl, add the egg yolks, 1/4 cup of sugar, salt, vanilla, oil and milk. Combine with a whisk till frothy and the sugar is dissolved.
- Sift all through the dry substances. In a separate mixing bowl, sift the matcha powder, cake flour, and baking powder into the egg yolk combination. Whisk to mix.
- Mix. Sift the dry substances to the moist substances and whisk to mix. Put aside.
- Make the egg white meringue. In an infinite mixing bowl, rapidly wipe the bowl with a paper towel and a few lemon juice or vinegar. Add the egg whites and beat with {{an electrical}} mixer on excessive till bubbly and frothy, then add the cream of tartar and beat till the whites are opaque and the bubbles have tightened up. Subsequent, slowly pour the 1/3 cup of sugar in three increments whereas the mixer is working. Proceed beating the egg whites till stiff peaks type.
- Mix the egg mixtures. Utilizing a rubber spatula, add about 1/3 of the egg white meringue into the egg yolk combination and really gently fold till principally combined. Then add the next 1/3 of the combination gently fold and repeat with the remaining third.
- Bake. Pour the batter into the parchment-lined 9×13 inch pan and even out the batter with a spatula. Give the tray numerous faucets in your work floor to launch any enormous air bubbles. Bake at 350°F or 176°C for 12-13 minutes or till a toothpick inserted all through the coronary coronary heart comes out clear.
Meeting
- Take away and roll. As rapidly as you take the cake out of the oven flip the cake onto a sheet of parchment paper. Peel off the parchment paper and flip the cake over onto a simple kitchen towel in your work floor. Start to roll the cake tightly with the kitchen towel beginning with the quick aspect of the cake.
- Make the whipped cream. In a mixing bowl, sift the matcha add 2 tablespoons of heavy cream, and whisk till blended. Then add the remaining heavy cream, sugar, and vanilla extract. Whisk the combination with {{an electrical}} mixer till medium to stiff peaks type.
- Assemble. When the cake has cooled fully, gently unroll the cake and trim the perimeters. Unfold the whipped cream evenly on extreme utilizing a rubber spatula leaving about 1 inch on the tip of the cake unfrosted. Gently roll the cake. Wrap the matcha roll cake with plastic wrap and chill the cake all through the fridge for at the least 2 hours prior to slicing and serving.
Knowledgeable Choices for Matcha Chiffon Cake
- Sift the dry substances and matcha. Sift the dry substances and the matcha powder to take away any clumps.
- Add the sugar in batches for the meringue. The egg whites have to acquire a simple peak prior to along with any sugar. Along with the sugar unexpectedly will deflate the egg whites and stop them from forming a meringue.
- Gently fold the batter when combining egg yolk and meringue mixtures. Folding is just not stirring. It is important gently take the spatula all through the edges of the bowl to the underside of the combination and scoop upward.
Knowledgeable Choices for Rolling the Cake
- Flip the cake prior to rolling. The aspect that you just simply peel the parchment paper off may very well be the aspect that’s on extreme due to it’s basically probably the most inexperienced. Gently flip the cake after peeling off the parchment paper prior to rolling when heat.
- Roll the cake in a kitchen towel when it’s nonetheless heat. The cake is at its peak flexibility in the mean time and it’s the most attention-grabbing time to variety the cake. Plus, you’ll have to make use of a kitchen towel as a substitute of parchment paper due to towels are fairly a bit softer and won’t set off wrinkles to type on the bottom of your cake.
- Go away a 1/2-inch border spherical your cake when along with the cream. While you roll the cake, the cream will naturally unfold. It’s best to utilize a thick layer all through the coronary coronary heart of the cake and go away some area alongside the perimeters for the cream to unfold.
- Wrap the cake roll in plastic wrap and chill. Upon getting crammed and rolled the cake, tightly wrap it in plastic wrap and chill it all through the fridge for at the least 2 hours. It will assist set the kind of the cake and stop the cream from falling out
Storage Directions
You possibly can retailer this matcha Swiss roll in an hermetic container all through the fridge for as quite a bit as 3 days.
Freeze: alternatively, you presumably can wrap the roll cake with plastic wrap and retailer it in an hermetic container all through the freezer for as quite a bit as 3 months. Thaw it all through the fridge in a single day prior to slicing and serving.
FAQ
Why did my cake crack?
Your roll cake might have cracked due to every:
- You over-baked your cake inflicting the cake to dry out and be easier to crack once you roll.
- It’s possible you’ll presumably have cracked the cake by working the cake too roughly once you rolled the cake.
To forestall the hazard of cracks, roll the cake when it’s nonetheless heat and at its most versatile state.
What’s the distinction between a Japanese roll cake and a main Swiss roll?
Japanese roll cake differentiates from a main Swiss roll when it comes to sugar diploma and cake crumb. Elementary Swiss rolls are sweeter and use additional sugar than Japanese roll desserts. Furthermore, Japanese roll desserts are made with a lighter and softer chiffon cake as in contrast with a Swiss roll cake that’s made with a sponge cake that’s thinner and barely drier.
Can I make a matcha roll cake upfront?
Sure! you presumably can freeze your roll cake by storing it in an hermetic container all through the freezer for as quite a bit as 3 months. While you’re able to serve it, thaw it all through the fridge in a single day prior to slicing and serving.
Extra Matcha Recipes to Try
For those who love matcha, take a look at my completely completely different matcha recipes!
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Matcha Cake Roll Recipe
Matcha Roll Cake
Clear and fluffy matcha roll cake stuffed with evenly sweetened matcha whipped cream is full of double the matcha for a scrumptious bakery kind dessert you may additionally make at house!
Servings: 8 servings
Substances
Matcha Cake
Put collectively the oven and pan. Put collectively a 9×13 baking tray with parchment paper. Preheat the oven to 350°F or 176°C.
Combine the egg yolk combination. In an infinite mixing bowl, add the egg yolks, 1/4 cup of sugar, salt, vanilla, oil and milk. Combine with a whisk till frothy and the sugar is dissolved.
Sift all through the dry substances. In a separate mixing bowl, sift the matcha powder, cake flour and baking powder into the egg yolk combination. Whisk to mix.
Mix. Sift the dry substances to the moist substances and whisk to mix. Put aside.
Make the egg white meringue. In an infinite mixing bowl, rapidly wipe the bowl with a paper towel and a few lemon juice or vinegar. Add the egg whites and beat with {{an electrical}} mixer on excessive till bubbly and frothy, then add the cream of tartar and beat till the whites are opaque and the bubbles have tightened up. Subsequent, slowly pour the 1/3 cup of sugar in three increments whereas the mixer is working. Proceed beating the egg whites till stiff peaks type or when the egg whites are white, shiny and the egg whites hold its pointed tip once you carry the mixer from the bowl.
Mix the egg mixtures. Utilizing a rubber spatula, add about 1/3 of the egg white meringue into the egg yolk combination and really gently fold till principally combined. Then add the next 1/3 of the combination, and gently fold and repeat with the remaining third. Watch out to not deflate the air all through the combination by over-folding.
Bake. Pour the batter into the parchment lined 9×13 inch pan and even out the batter with a spatula. Give the tray numerous faucets in your work floor to launch any enormous air bubbles. Bake at 350°F or 176°C for 10-12 minutes or till a toothpick inserted all through the coronary coronary heart comes out clear.
Assemble
Take away and roll. As rapidly as you take the cake out of the oven flip the cake onto a sheet of parchment paper. Peel off the parchment paper and flip the cake over onto a simple kitchen towel in your work floor. Start to roll the cake tightly with the kitchen towel beginning with the quick aspect of the cake. Do this very slowly and really gently. Assure to not squeeze the cake too tightly due to this may create cracks. Enable the cake to take a seat again fully rolled up all through the towel.
Make the whipped cream. In a mixing bowl, sift the matcha and add 2 tablespoons of heavy cream and whisk till blended. Then add the remaining heavy cream, sugar and vanilla extract. Whisk the combination with {{an electrical}} mixer till medium to stiff peaks type.
Assemble. When the cake has cooled fully, gently unroll the cake and trim the perimeters. Unfold the whipped cream evenly on extreme utilizing a rubber spatula leaving about 1 inch on the tip of the cake unfrosted. Gently roll the cake. Wrap the cake with plastic wrap and chill the cake all through the fridge for at the least 2 hour. Then slice and serve!
See the expert ideas half above for a foolproof bake.
Vitality: 342kcal | Carbohydrates: 30g | Protein: 9g | Fats: 21g | Saturated Fats: 9g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 5g | Trans Fats: 0.1g | Ldl ldl ldl cholesterol: 118mg | Sodium: 168mg | Potassium: 120mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 795IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1mg
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