This light, airy strawberry matcha roll cake is an easy 30-minute spring dessert that looks and tastes like it came from a bakery. A delicate sponge is flavored with high-quality Japanese matcha powder, then filled with lightly sweetened whipped cream and fresh strawberries for a refreshing, elegant treat.
Stephanie said: “Just made it today! Great, clear easy to follow instructions. My cake turned out great.”
Matcha in baked goods gives a lovely grassy-earthy flavor and a cheerful green color that balances the cake’s sweetness. This version is inspired by Japanese roll cakes and is simple to make at home.
With just seven ingredients, this cake is quick to prepare and perfect for entertaining or an indulgent afternoon treat. Kids and guests will love its impressive appearance and gentle fruity flavor.
Reader Amber said: “Perfect recipe. It tasted like something from a Paris Patisserie.”
Table of Contents
- Why you’ll love this recipe
- Key Ingredient Notes
- What is matcha?
- How to make matcha roll cake
- Expert Tips
- Storage
- FAQs
- Strawberry Matcha Roll Cake Recipe
Why you’ll love this recipe
- Versatile fruit options. While strawberries are classic, you can swap in mango, pineapple, or mixed berries.
- Easy to make ahead. The cake can be prepared in advance and chilled, making it ideal for gatherings.
- Bakery-style presentation with minimal effort. Despite its impressive look, it requires only a few simple ingredients and straightforward techniques.
Key Ingredient Notes
- Matcha powder – Use a good-quality, bright green matcha for the best flavor and color. Avoid low-grade culinary matcha, which can be dull and bitter.
- Cake flour – Prefer cake flour over all-purpose for a lighter, more tender sponge.
- Eggs – Separating yolks and whites and whipping the whites to stiff peaks creates the cake’s airy texture.
- Granulated sugar – Fine granulated sugar dissolves quickly for a smooth batter and stable meringue.
- Heavy cream – Use well-chilled cream for a faster, fluffier whipped filling.
- Fresh strawberries – Choose ripe, sweet berries for the best flavor and texture in the filling.
What is matcha?
Matcha is finely ground green tea made from shade-grown tea leaves. It has an earthy, slightly sweet, grassy flavor and a vivid green color that enhances both taste and appearance in desserts.
Grades of Matcha
- Ceremonial grade: Highest quality with a smooth, delicate flavor, often used for traditional tea preparations.
- Culinary or everyday grade: More affordable and suitable for baking or drinks, though quality varies—choose a bright green, well-balanced powder when possible.
For this cake, pick a mid- to high-quality matcha to get the best color and flavor without bitterness.
How to make matcha roll cake
Preheat the oven to 375°F (190°C). Line a half-sheet pan (about 16.5 x 11.5 inches) with parchment paper.
1. Make the cake
- Separate the eggs carefully so no yolk contaminates the whites.
- Whisk the egg yolks with 1/4 cup sugar until pale and increased in volume.
- Mix the matcha with 1 tablespoon hot water to make a smooth paste, then blend into the yolk mixture.
- Beat the egg whites until frothy, adding the remaining sugar gradually, then whip to stiff peaks.
- Fold half the meringue into the yolk mixture, then gently fold in the rest.
- Sift in cake flour and salt, folding gently until just combined to keep the batter airy.
- Pour into the prepared pan, smooth the surface, and bake about 8–10 minutes until a toothpick comes out clean.
- Immediately invert the hot cake onto a powdered-sugar-dusted towel, peel off parchment, and roll the cake in the towel to cool — this prevents cracking when you fill it.
2. Make the whipped cream
- Whip chilled heavy cream until frothy, then add 2–3 tablespoons sugar and beat to stiff peaks. Chill until ready to use.
Assemble the matcha Swiss roll cake
- Unroll the cooled cake and trim a short end at an angle so the roll sits flat.
- Spread half the whipped cream evenly, then scatter the chopped strawberries.
- Top with the remaining whipped cream, roll the cake into a log, and dust with powdered sugar.
- Refrigerate if not serving immediately; chilling 2–3 hours makes slicing cleaner.
Expert Tips
- Choose a good matcha. A bright green, fresh-tasting powder gives the best color and flavor.
- Protect matcha from light and air. Use it within a few months of opening for peak flavor.
- Whip eggs properly. The sponge rises from incorporated air in the whipped yolks and whites—no chemical leaveners needed.
- Keep utensils oil-free. Any fat prevents egg whites from forming stiff peaks.
- Fold gently. Overmixing deflates the batter and makes the cake dense.
- Do not grease the pan. A non-greased surface helps the batter cling and rise evenly.
Storage
Store the cake in the refrigerator because of the whipped cream filling. Keep it in an airtight container or wrapped tightly in plastic wrap.
It keeps up to 4 days in the fridge but is best enjoyed within 2 days for optimal texture and freshness.
Make Ahead Tips
- Chill the assembled cake for 2–3 hours before slicing for neat, clean slices.
- Prepare whipped cream up to one day ahead and store chilled in a sealed container.
- Because refrigeration speeds drying, plan to enjoy the cake within 48 hours.
FAQs
A Japanese roll cake is a lightly sweetened sponge filled with whipped cream or custard and rolled into a spiral. It’s typically more delicate and less sweet than many Western Swiss rolls.
Matcha imparts an earthy, slightly sweet and mildly bitter flavor. This roll cake is lightly sweet, letting the matcha and fresh strawberries shine.
Yes. For 1 cup cake flour, remove 2 tablespoons from a cup of all-purpose flour and replace with 2 tablespoons cornstarch, then sift to combine.
Overmixing deflates the batter and causes a dense cake. Fold gently and stop as soon as the ingredients are combined to retain air.
Strawberry Matcha Roll Cake
Ingredients
For cake:
- 6 large eggs
- ½ cup (100 g) granulated sugar divided
- 1 tablespoon (5 g) matcha powder
- 1 cup (125 g) cake flour
- 1/8 teaspoon table salt
- 1/3 cup powdered sugar for dusting
For filling:
- ½ cup (120 ml) heavy whipping cream chilled
- 2-3 tablespoons (30-45 g) granulated sugar
- 7 oz (200 g) fresh strawberries hulled and chopped
Instructions
To make the sponge cake:
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Preheat oven to 375°F (190°C). Line a half-sheet pan with parchment paper.
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Stir matcha with 1 tablespoon hot water until smooth.
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Separate the eggs, ensuring no yolk contaminates the whites.
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Whisk yolks with 1/4 cup sugar until pale and increased in volume, about 2 minutes.
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Mix in the matcha paste.
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Beat egg whites until frothy, add remaining sugar gradually, then beat to stiff peaks.
To make whipped cream:
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Whip chilled cream until frothy, add sugar, and continue to whip to stiff peaks. Chill until ready to assemble.
To assemble the roll cake:
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Unroll the cooled cake, spread half the whipped cream, and sprinkle with chopped strawberries.
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Spread remaining cream over the fruit, roll the cake into a log, dust with powdered sugar, and serve.
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Tips & Notes
Note 2: To make cake flour substitute: measure 1 cup all-purpose flour, remove 2 tablespoons, replace with 2 tablespoons cornstarch, and sift.
Storing Tips:
– Refrigerate the finished roll cake in an airtight container or wrapped tightly.
– Keeps up to 4 days refrigerated, best within 2 days.
Nutrition
This recipe was originally published on May 13, 2015.