Matcha Roll Recipe

Eggs: These provide structure and help the cake rise, making it light and fluffy.

Sugar: Adds sweetness to both the cake and the cream filling.

Flour: The base of the cake that holds everything together.

Matcha powder: A green tea powder that gives the cake its bright color and unique flavor.

Milk: Adds moisture and helps create a smooth batter.

Vanilla extract: Enhances the flavor with a sweet, warm aroma.

Heavy cream: Whipped to make the creamy filling light and fluffy.

One of the trickiest parts of this Matcha Roll Recipe is rolling the cake while it’s still warm. This step helps the cake keep its shape and makes it easier to roll later with the cream inside. Here’s how you can do it without cracking or breaking the cake:

1. Right after you take the cake out of the oven, let it cool for just a few minutes until it’s warm but not hot.
2. While it’s still warm, gently lift the edges of the cake using the parchment paper.
3. Carefully roll the cake up with the parchment paper inside, like a little scroll.
4. Let the rolled cake cool completely in this shape before unrolling it to add the whipped cream.

Doing this helps the cake “remember” the rolled shape, so when you spread the cream and roll it again, it won’t crack or break. If you skip this step and try to roll the cake when it’s cold, it might snap because it’s less flexible.

I remember the first time I made a roll cake, I waited too long and tried rolling it cold. The cake cracked all over, and I had to patch it up with extra cream! After that, I always roll it warm, and it makes everything smoother and prettier. Plus, using the parchment paper to roll it keeps the cake from sticking and makes it easier to handle.

This little trick makes the whole baking process feel less scary and helps you get that perfect, soft, and smooth roll every time. Give it a try, and you’ll see how much easier it is to work with the cake!

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This works as a binder and adds a nutty flavor.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a different sweetness profile.

• flour - Substitute with almond flour: Use the same amount of almond flour. It adds a nutty flavor and is gluten-free.

• matcha powder - Substitute with green tea powder: Use the same amount. Green tea powder provides a similar flavor and color.

• milk - Substitute with almond milk: Use the same amount. Almond milk is a dairy-free alternative that adds a slight nutty flavor.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract. It provides a different but complementary flavor.

• heavy cream - Substitute with coconut cream: Use the same amount. Coconut cream is a dairy-free alternative that adds a rich texture and slight coconut flavor.

• sugar - Substitute with maple syrup: Use ¾ cup of maple syrup for every cup of sugar. Maple syrup adds a unique sweetness and moisture.

• To keep your matcha roll fresh, wrap it tightly in plastic wrap, ensuring no air can get in. This will help maintain its moisture and prevent it from drying out.

• Place the wrapped dessert in an airtight container. This extra layer of protection will keep it from absorbing any unwanted odors from the fridge.

• Store the matcha roll in the refrigerator for up to 3 days. The cool temperature will help preserve the whipped cream filling and keep the cake soft.

• If you plan to enjoy the matcha roll later, consider freezing it. First, wrap the roll tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label the wrapped dessert with the date to keep track of its freshness. Frozen matcha roll can be stored for up to 1 month.

• When you're ready to serve the frozen matcha roll, transfer it to the refrigerator and let it thaw overnight. This gradual thawing process will help maintain its texture and flavor.

• For a quicker thaw, you can leave the dessert at room temperature for about 1-2 hours. However, be mindful not to leave it out too long to avoid the whipped cream filling from becoming too soft.

• Once thawed, slice the matcha roll with a sharp knife, wiping the blade clean between cuts for neat, even slices. Enjoy your dessert as if it were freshly made!

• Preheat your oven to 150°C (300°F). Place the matcha roll on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.

• Use a microwave-safe plate and cover the matcha roll with a damp paper towel. Microwave on medium power for 20-30 seconds. Check the temperature and repeat in 10-second intervals if needed.

• For a quick stovetop method, wrap the matcha roll in aluminum foil and place it in a skillet over low heat. Cover the skillet with a lid and heat for about 5-7 minutes, flipping halfway through.

• If you have a steamer, place the matcha roll on a heatproof plate and steam for about 5 minutes. This method helps retain moisture and keeps the roll soft.

• For an air fryer, preheat to 150°C (300°F). Place the matcha roll in the basket and heat for 5-7 minutes. Check frequently to avoid overcooking.

• Oven: Used to bake the matcha roll at the specified temperature of 180°C (350°F).

• Baking tray: Holds the batter while it bakes in the oven.

• Parchment paper: Lines the baking tray to prevent the cake from sticking.

• Mixing bowl: Used to combine and mix the ingredients.

• Electric mixer: Beats the eggs and sugar until light and fluffy.

• Sifter: Sifts the flour and matcha powder together to remove lumps and ensure even distribution.

• Spatula: Folds the dry ingredients into the egg mixture and spreads the batter evenly in the baking tray.

• Measuring cups: Measures the milk and other liquid ingredients accurately.

• Measuring spoons: Measures the vanilla extract and other small quantity ingredients.

• Toothpick: Checks if the cake is baked through by inserting it into the cake.

• Whisk: Whips the heavy cream and sugar together until stiff peaks form.

• Cooling rack: Allows the cake to cool slightly before rolling it up.

• Plastic wrap: Helps to roll the cake with the parchment paper and keep it in shape while cooling.

• Refrigerator: Chills the rolled cake for at least an hour before serving.

Pre-measure ingredients: Measure out all ingredients like flour, matcha powder, and sugar before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly beat the eggs and sugar until light and fluffy, saving you time and effort.

Prepare the tray: Line your baking tray with parchment paper in advance to avoid delays.

Cool the cake quickly: Place the cake in the fridge for a few minutes to speed up the cooling process before rolling.

Chill the cream bowl: Chill the bowl and beaters before whipping the heavy cream to achieve stiff peaks faster.