Matcha Roll (Green Tea Swiss Roll)
May 02nd, 2012 43 Comments

Matcha Roll (Green Tea Swiss Roll)

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Matcha Roll Recipe

Serves: 4 | Prep Time: 35 minutes | Cook Time: 10 minutes


For Swiss Roll Cake:

3 egg yolks
3 egg whites
1/4 cup fine sugar
1/2 cup cake Flour plus 2tsp matcha powder
2 tablespoons melted butter

For Filling:

1/2 cups whipping cream
1 tablespoon sugar
Canned red bean filling (available in Japanese or Asian grocery stores)

To make the filling: 

Whip the cream with sugar until creamy and thick. Keep in the refrigerator to chill.

To Make the Cake:

Preheat oven to 230 Celsius or 440 Fahrenheit. Line and grease a 10″ x 12″ rectangle pan.

Beat the egg yolks and 1/2 the sugar until thick and pale.  In another bowl, beat the egg whites with the remaining sugar until stiff. Fold the egg yolk mixture into the egg white.

Fold in the flour mixture and melted butter. Pour the batter into the prepared pan and bake for 10 minutes.
Remove from the oven and let it cool for 10 minutes.

To Assemble the Cake:

Transfer the cake to a piece of parchment paper. Spread an even layer of cream onto the cake and topped with red beans. Roll the cake up from the long end. Once it is firmly rolled up, wrap it up with the parchment paper and refrigerate it for at least an hour before serving.

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43 comments... read them below or add one

  1. Katarina says:

    I like matcha and red beans and this swiss roll looks yummy :)

  2. Agatha says:

    There is no matcha powder in the ingredient…

  3. Michelle says:

    Is there no green tea flavour at all?

  4. Yen Yen says:

    This recipe had me at hello.

  5. swtd12eams says:

    Hi Siew Loon,

    Your recipe says to “Whip the cream with sugar until creamy and thick. Keep in the refrigerator to chill.” Did you use a mixer to whip the cream & sugar or a whisk? Also, is whipping cream the same as heavy whipping cream?

    Sorry, I’m a newbie to baking.


  6. David says:

    Oh my…this sure does take me back down memory lane when my parents used to buy me these treats from the local Asian market. I can’t wait to try this out!

  7. will try this one soon, thank you

  8. Et says:

    Could you pls be kind enough to give me in grams for 1/4cup sugar and 1/2 cup cake flour. Also where can I get matcha powder in Singapore. Thanks for your help

  9. This looks amazing! I’m kind of intimidated to try and do a swiss roll on my own, but perhaps one day…one day.

  10. Tiana says:

    Excellent recipe! I turned it into green tea tiramisu. We all love it so much! Your recipes are very reliable and the best thing is they come in small portions, perfect for small family. Thank you!

  11. Cp Choong Siew Loon’s baking recipes are always great. Try it soon. :)

  12. Meryem celik says:

    Where can I find matcha powder in Australia? Any ideas?

  13. SLau says:

    Could you please share with me in grams for ?

    1/4 cup fine sugar
    1/2 cup cake
    1/2 cups whipping cream

    Thank you.

  14. Lydia says:

    Hi Bee!

    Yummy. I can’t wait to try this recipe out. Anyway, I noticed under the ingredients for cake, it said 1/4 cup of sugars but on the instructions, it said add 1/2 of sugars. Do you mean 1/2 of 1/4 cup of sugars?


  15. amy says:

    I wanted to know if I have to put cornstarch to make it more soft, will it crack when I roll it because I tried another recipe, and it cracked.

  16. siewloon says:

    I did not put and it is perfectly fine.

  17. Karen says:

    I tried the recipe and its good! Just that mine crack badly when I rolled it. Any tips?

    • siewloon says:

      Try rolling the cake up when it is still hot. Leave it aside for 3 minutes. Open it up, put the filling and roll it again.

  18. amy says:

    I wanted to know after I mixed the melted butter into the flour mixture it turns lumpy like flour lumps, I fold this in the batter, and the batter has lumps of flour in it? How do I fix that?

  19. Afiqah says:

    Hi I’m just wondering if I can use the mexican canned red bean for the filling

  20. Tsu Lin says:

    Dear Siew Loon,

    I loved swiss rolls and chiffon cakes. Made many variations of chiffon cakes using your recipe earlier on with no problem (green tea, choc, orange, pandan, yuzu).

    HOWEVER, I have problem with this recipe because it is American (SIGH!). Would you know if “cake flour” = self raising or plain? And I only have British cups, so the measurements are all out of wank. So my swiss roll, turned out very far from what you have there in your photo. :P

    • Airiri says:

      You can make a cake flour substitute with plain flour- for every cup of cake flour substitute 2 tbsp starch for 2 tbsp of plain flour~~ I hope that helps!

  21. Michael says:

    For everyone who is doubting to make this because they don’t know how much an American measuring cup is… I looked up the answer.

    As a measure of volume for liquids, a cup = 8 fluid ounces = a half-pint = 237 mililitres.
    As a measure of weight for dry goods, a cup = 8 ounces = a half-pound = 225 grammes.

    I hope this helps. This recipe looks great btw. I’m going to try it soon! Thanks!

  22. Nicole says:

    May I know where can I get matcha powder? I can’t find it in my local asian market.

  23. Miz says:

    Does the cake have to be cooled before it can be assembled?

  24. Mandy says:

    Can I substitute with all purpose flour??i can’t find cake flour in my country???

  25. Ashley says:

    What kind of pan should i use and how do i prepeare it?

  26. Akane says:

    Can we substitute the matcha powder with coffee granules or something else? If so what could we substitute it with???

  27. Mae says:

    Thanks for this simple and tasty recipe.

    I was only near successful at 2nd attempt.
    Will be my go to recipe for matcha with red bean swiss roll.

  28. Pingback:Watermelon Mousse Cake | Bento Days

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