Matcha Roll (Green Tea Swiss Roll)
Published May 02, 2012
Updated Sep 13, 2024
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Easy Japanese Green Tea Swiss Roll recipe. Perfect for tea time afternoon break, so delicious you would want to make it everyday!
After a long hiatus, my baking contributor Siew Loon is finally back in action.
She baked us a nice Match Roll, or Green Tea Swiss Roll.
Green Tea is widely used in Japanese cuisine, especially in desserts and baking.
Get a cup of tea or coffee, sit back, and enjoy!
Contributor: Ho Siew Loon
I am finally back after a very long break.
Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking.
I love Japanese pastries and cakes and it is simply irresistible.
It is just so perfect and delicate.
One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan.
After some trial and error, I finally get the Matcha Roll recipe that I love.
And I wanted to share it with the readers on Rasa Malaysia.
Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans).
It is so soft and moist that the cake is gone the very moment you slice it for serving.
Frequently Asked Questions
This recipe is only 324 calories per serving.
What To Serve With Matcha Roll
For a delightful matcha themed afternoon tea, I recommend the following recipes:
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Matcha Roll (Green Tea Swiss Roll)
Ingredients
For Swiss Roll Cake:
- 3 egg yolks
- 3 egg whites
- 1/4 cup fine sugar
- 1/2 cup cake flour
- 2 tsp matcha powder
- 2 tablespoons butter, melted
For Filling:
- 1/2 cups whipping cream
- 1 tablespoon sugar
- canned red bean filling, available in Japanese or Asian grocery stores
Instructions
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°C (440°F). Line and grease a 10" x 12" (25cm x 30cm) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe! Unfortunately, I doubled it without considering that it would be too thick to roll, so it’s a layer cake now. It tastes absolutely amazing though!
Thanks.
Delicious! And you’re right…the cut slices of the roll were gone in a flash …literally! Thanks for sharing the recipe, it’s really good and simple. To earlier comments on measurement and cup sizes, it doesn’t matter much the difference between American and UK. Doesn’t affect the recipe. I am making this again tomorrow !
Thanks for trying the Matcha Roll.
440 Fahrenheit was too high for me for 10 mins. It came out a little over cook and rolling didn’t work. It cracked! 10 mins to cool off was too long too so I’ll have to just let it cool off 3 mins while still warm and change the temp to 350 F… I used ripe mango and it was delicious.
Thanks for your feedback.
When you say “fine sugar” do you mean icing sugar or granulated sugar?
Granulated sugar.
Im so sad, my cake fell flat. wasn’t even spongy or soft. Wasted ingredients…
Hi Lisa, it was your meringue, you probably didn’t beat it enough.