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Rate

5 from 4 votes

Matcha Swiss Roll (a.k.a. Japanese Green Tea Swiss Roll) is a popular rolled cake, making your own swiss roll at home is quite easy. The Matcha Swiss Roll made with this recipe is soft and moist, the cake is spongy and easy to roll up.

CHINESE VERSION: 抹茶瑞士卷蛋糕

Matcha Swiss Roll Cake (Japanese Green Tea Swiss Roll)

Check out other popular Swiss Roll cake recipes from us.

 

Matcha Swiss Roll (Japanese Green Tea Swiss Roll) | MyKitchen101en

Ingredients for meringue:

  • 3 egg whites (grade A/size L, room temp.)
  • ¼ tsp cream of tartar
  • 60 g (about 5 tbsps) fine sugar

Ingredients for batter:

  • 3 egg yolks (grade A/size L, room temp.)
  • 20 g (about 1 ½ tbsps) fine sugar
  • ⅛ tsp fine salt
  • 45 g (about 3 tbsps + 1 tsp) corn oil
  • 1 tbsp hot water
  • 1 tbsp matcha powder
  • 5 tsps. plain water
  • 60 g (about ½ cup) cake flour (low protein flour)
  • ½ tbsp milk powder

Other ingredient:

  • 80 g (about ⅓ cup) non-dairy topping cream (sweetened)

How to Make Matcha Swiss Roll:

1 Add about 2 cups of water in a tray in the oven (to yield a moister cake), preheat oven to 200°C/395°F.

Matcha (Japanese Green Tea) Swiss Roll Cake
 

2 In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak. At stiff peak, the peaks will point straight up and hold.

(Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)

Matcha (Japanese Green Tea) Swiss Roll Cake

3 Combine egg yolks, sugar and salt, whisk until pale, add in corn oil, whisk until combined.

Matcha (Japanese Green Tea) Swiss Roll Cake
 

4 Mix hot water with matcha powder, then add in plain water, mix well. Add matcha mixture to egg yolk mixture, mix well.

Matcha (Japanese Green Tea) Swiss Roll Cake

5 Sieve together cake flour and milk powder, sieve again into the wet ingredients, mix until just combined.

Matcha (Japanese Green Tea) Swiss Roll Cake

6 Add meringue into batter in 3 batches, mix gently using balloon whisk.

Matcha (Japanese Green Tea) Swiss Roll Cake

7 Fold gently with spatula until well mixed, tap mixing bowl on countertop for a few times to burst large bubbles.

Matcha (Japanese Green Tea) Swiss Roll Cake

8 Pour batter into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with parchment paper. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times (to burst large bubbles).

Matcha (Japanese Green Tea) Swiss Roll Cake

9 Bake at 190°C/375°F for 18-20 minutes, until the top is golden brown. (Reminder: The cake must be baked until the top is golden brown so that the surface won’t be sticky when cooled. The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)

Matcha (Japanese Green Tea) Swiss Roll Cake

10 Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage). Unmould the cake, invert onto a piece of parchment paper, remove the paper at the bottom, invert again onto another piece of parchment paper, set aside to cool completely on wire rack.

Matcha (Japanese Green Tea) Swiss Roll Cake

11 Whip non-dairy topping cream until stiff, keep refrigerated for later use. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)

Matcha (Japanese Green Tea) Swiss Roll Cake

12 Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).

Matcha (Japanese Green Tea) Swiss Roll Cake

13 Spread whipped non-dairy topping cream onto the cake.

Matcha (Japanese Green Tea) Swiss Roll Cake

14 Roll the cake up gently.

Matcha (Japanese Green Tea) Swiss Roll Cake

15 Wrap the rolled cake with cling wrap, keep refrigerated for 1-2 hour before slicing.

Matcha (Japanese Green Tea) Swiss Roll Cake

16 Cut Matcha/Japanese Green Tea Swiss Roll with serrated knife.

Matcha Swiss Roll Cake (Japanese Green Tea Swiss Roll)

Matcha Swiss Roll Cake (Japanese Green Tea Swiss Roll)

Matcha Swiss Roll (a.k.a. Japanese Green Tea Swiss Roll)

Matcha Swiss Roll (a.k.a. Japanese Green Tea Swiss Roll) is a popular rolled cake, making your own swiss roll at home is quite easy. Swiss Roll made with this recipe is soft and moist, the cake is spongy and easy to roll up.

Rate

5 from 4 votes
Prep Time 40 minutes
Cook Time 20 minutes
Cooling & Chilling time 2 hours
Total Time 3 hours
Course Cake
Cuisine Baking
Servings 12 pieces
Calories 123 kcal

Equipment

  • 1 10″ x 14″ (25 cm x 36 cm) rectangle baking pan

Ingredients
  

Ingredients for meringue:

  • 3 egg whites grade A/size L, room temp.
  • ¼ tsp cream of tartar
  • 60 g about 5 tbsps fine sugar

Ingredients for batter:

  • 3 egg yolks grade A/size L, room temp.
  • 20 g about 1 ½ tbsps fine sugar
  • tsp fine salt
  • 45 g about 3 tbsps + 1 tsp corn oil
  • 1 tbsp hot water
  • 1 tbsp matcha powder
  • 5 tsps. plain water
  • 60 g about ½ cup cake flour (low protein flour)
  • ½ tbsp milk powder

Other ingredient:

  • 80 g about ⅓ cup non-dairy topping cream (sweetened)

Instructions
 

  • Add about 2 cups of water in a tray in the oven (to yield a moister cake), preheat oven to 200°C/395°F.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak. At stiff peak, the peaks will point straight up and hold.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Combine egg yolks, sugar and salt, whisk until pale, add in corn oil, whisk until combined.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Mix hot water with matcha powder, then add in plain water, mix well. Add matcha mixture to egg yolk mixture, mix well.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Sieve together cake flour and milk powder, sieve again into the wet ingredients, mix until just combined.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Add meringue into batter in 3 batches, mix gently using balloon whisk. Fold gently with spatula until well mixed, tap mixing bowl on countertop for a few times to burst large bubbles.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Pour batter into 10″ x 14″ (25 cm x 36 cm) rectangle baking pan lined with parchment paper. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times (to burst large bubbles).
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Bake at 190°C/375°F for 18-20 minutes, until the top is golden brown. (Reminder: The cake must be baked until the top is golden brown so that the surface won’t be sticky when cooled. The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Drop the baking pan from 1 foot high onto countertop after removing from oven (to minimize shrinkage). Unmould the cake, invert onto a piece of parchment paper, remove the paper at the bottom, invert again onto another piece of parchment paper, set aside to cool completely on wire rack.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Whip non-dairy topping cream until stiff, keep refrigerated for later use. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Make 2 shallow cuts on the end where rolling starts (about 1 inch apart, do not cut through).
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Spread whipped non-dairy topping cream onto the cake. Roll the cake up gently.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Wrap the rolled cake with cling wrap, keep refrigerated for 1-2 hour before slicing.
    Matcha (Japanese Green Tea) Swiss Roll Cake
  • Cut Matcha/Japanese Green Tea Swiss Roll with serrated knife.
    Matcha Swiss Roll Cake (Japanese Green Tea Swiss Roll)

Video

Notes

Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.

Nutrition (per serving)

Calories: 123kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 56mgSodium: 42mgPotassium: 43mgFiber: 0.1gSugar: 7gVitamin A: 228IUVitamin C: 0.1mgCalcium: 15mgIron: 0.4mg
Keyword Japanese green tea swiss roll, Matcha swiss roll
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