Epic Matcha Cake Roll

Matcha Cake Roll

Matcha Cake Roll
During our time in Japan, my husband and I sampled tons of matcha treats. From dinners to desserts, every combination we sampled was absolutely delicious. However, there was one recipe that stole my heart: the matcha cake roll.

This delicious matcha cake recipe takes everything you know and love about cake rolls and makes it unique with matcha green tea. The sweet and vegetal taste of matcha makes any dessert taste refreshing, but it shines through especially in this beautiful recipe. Though you don’t have to decorate your matcha cake roll, it’s one more step on an already easy recipe.

All you have to do is create a design with a piping bag and icing, and the effect it will leave on this matcha cake roll is absolutely beautiful. You don’t have to be an artist to come up with something great. Even simple patterns will leave a lovely look to this matcha green tea cake roll.

Epic Matcha Cake Roll Recipe

For the decorative icing:


  • 1 large egg white
  • 3 tablespoons granulated sugar
  • ⅕ cup of all-purpose flour
  • ⅛ cup of unsalted butter, room temperature

  1. Transfer the decorative icing into a prepared piping bag with a #3 round tip.
  2. Line a half-sheet pan with a silicone mat.
  3. Begin creating your design. You can find some pretty cool templates online if you’re looking to get creative.
  4. Place in the freezer to firm up the design.
  5. Set the oven rack in the middle of the oven.
  6. Preheat the oven to 350 degrees.

For matcha green tea sponge cake:


  • 7 large eggs (separated)
  • ⅓ cup of whipping cream
  • 1 teaspoon of cream of tartar
  • 1 cup of cake flour
  • 2 tablespoons of Epic Matcha powder
  • 3 tablespoons of unsalted butter
  • 1 cup granulated sugar, divided into two portions

  1. In a bowl, combine the cake flour and matcha powder. Don’t skip this process. If they aren’t evenly combined, then your cake may get a weird texture.
  2. Using a whisk or a fork, mix the sifted matcha and cake flour until homogeneous. Set aside.
  3. In an ungreased stand mixer fitted with a whisk attachment, mix together the 7 egg whites and cream of tartar to make a stiff meringue.
  4. Whip until foamy and fluffy.
  5. Slowly add the first half of the granulated sugar.
  6. Whip until stiff texture appears.

    Remember to scrape the bowl frequently so you don’t miss anything. While the meringue is setting up, move on to the next step.

  7. In a bowl, combine the egg yolks and the second half of the granulated white sugar.
  8. Beat with a hand mixer. If you don’t have a mixer, you can whisk the combination. However, your arm is going to get very tired.
  9. Beat until the colour is pale/light yellow.
  10. Stop when the mixture is pale yellow in colour. The mixture will be light and fluffy.
  11. Back to the meringue:
    a. Check the consistency. It is perfect when it can hold a stiff peak.
    b. Stop beating the meringue when you’ve reached a stiff state in the texture.
    c. Over-beating will break the meringue and ruin your cake.

    d. *Remember, it’s hard to save a meringue once it’s been beaten too much.

    e. In the bowl of your egg yolk mixture, sift in the matcha-cake flour.
    f. Gently incorporate the flour with the egg.
    g. Gently fold in one-third of the meringue. Try to not deflate the batter.
    h. 7.Fold in the next third of the meringue.
    i. Stop when you only see light white streaks of meringue.

To prepare the matcha cake roll:

Matcha Cake Roll


  1. Scoop 1 cup of the cake batter into a sandwich bag.
  2. Get out the prepared baking pan from the freezer.
  3. Use a pair of scissors to snip off a tiny corner of the sandwich bag.
  4. Slowly pipe the cake batter over your design. Cover every nook and cranny of your design. If you fail to do so, your design won’t end up as poignant.
  5. Pour the rest of the cake batter into the pan.
  6. Level the batter with a spatula or flat spoon.
  7. Bake for 7–12 minutes.
  8. Rotate the pan at the midway point to make sure it cooks evenly.
  9. Bake until a clean toothpick inserted through the center of the cake comes out clean. Do not over-bake!
  10. Let the cake cool in its pan for 10 minutes on a cooling rack. As it cools, the matcha cake pulls away from the edges of the pan.
  11. Using a small knife, cut along the edge of the pan to loosen the cake.
  12. Place a sheet of parchment paper on top of the cake and carefully flip the matcha cake roll.
  13. Remove the pan.
  14. Peel off the silicone mat.
  15. Let cool completely.
  16. As the cake cools, proceed to making the filling.

For the filling:


  • 1 cup of whipping/heavy cream
  • 4 tablespoons confectioner’s/powdered sugar
  • ½ teaspoon pure vanilla extract

  1. Place all the ingredients in bowl and beat until stiff.

Now all you have to do is put the whipped filling on one side of the matcha cake. Once you’ve spread the mixture evenly, begin to roll the cake carefully. Don’t rush this! It’s easy to mess it up by moving too fast and breaking the matcha cake. Curve your hands with the cake and roll it slowly, taking careful note to observe the bend of the cake.

Yield 1 Matcha Cake Roll

Even though this recipe takes a lot of love and care, the beauty of this matcha cake is well worth the labor. Not only will your guest love the taste, they’ll be fascinated by the ornate beauty of the cake. For a full experience, serve this cake roll with a hot matcha green tea latte. The two pair perfectly.

How did your cake roll turn out? Share your cake with us in the comments. When you’re ready for a new matcha dessert recipe, visit our blog.

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