Matcha Roll Cake

There's something elegant about a roll cake. The way it spirals, the way the cream peeks through the layers, the way it looks both simple and sophisticated at the same time. When you add matcha to the mix, you get something that's not just beautiful but also deeply flavorful.

Matcha has that earthy, slightly bitter quality that cuts through sweetness perfectly. In a roll cake, it creates a delicate balance—the light, airy sponge with its subtle green tea flavor, wrapped around fresh, sweet cream. It's a dessert that feels both indulgent and refined.

Ingredients

For the sponge:

• 4 large eggs, separated
• 1/2 cup sugar, divided
• 1/3 cup cake flour
• 2 tablespoons matcha powder
• 2 tablespoons milk
• 2 tablespoons butter, melted

For the cream:

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.

Start with the egg whites. Beat them until foamy, then gradually add half the sugar and continue beating until you have stiff peaks. In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick.

Sift the cake flour and matcha powder together. Gently fold the egg whites into the yolks, then fold in the flour mixture. Finally, fold in the milk and melted butter, being careful not to deflate the batter.

Spread the batter evenly in the prepared pan and bake for about 12 minutes, or until the cake springs back when touched. While it's baking, prepare a clean kitchen towel dusted with powdered sugar.

As soon as the cake comes out of the oven, invert it onto the towel and carefully peel off the parchment paper. Roll it up with the towel inside and let it cool completely.

For the cream, whip the heavy cream with the powdered sugar and vanilla until it holds stiff peaks. Unroll the cooled cake, spread the cream evenly over it, then roll it back up (without the towel this time).

Chill the roll cake for at least an hour before serving. The result is a dessert that's light and airy, with the distinctive flavor of matcha balanced by the sweetness of the cream. It's perfect for afternoon tea or as a light ending to a meal.

The key to a good roll cake is not overbaking the sponge—it needs to be flexible enough to roll without cracking. And the matcha adds not just flavor but also that beautiful green color that makes this dessert as visually appealing as it is delicious.