Matcha Roll Cake (Green Tea Swiss Roll)

Method23 steps · about 2 hr

1. 1

   Step 1: Separate all 3 eggs while cold, putting the whites in a clean, dry mixing bowl and the yolks in a separate bowl. Cover both and let them come to room temperature, about 20 minutes. Use this time to prepare the strawberries and measure the other ingredients; keep the cream refrigerated.

   Let the separated eggs reach room temperature · 20 minUses 3 eggs, separated while cold

   
2. 2

   Step 2: Wash and dry all 12 strawberries and remove their leafy tops. Finely dice 6 for the filling and reserve the other 6 for decorating. Refrigerate both portions until needed. Measure the other ingredients, keeping the 60 g sponge sugar separate from the 15 g cream sugar.

   Uses 12 strawberries, half for filling and half for decoration · Clean water, enough to wash the strawberries

   
3. 3

   Step 3: Once the separated eggs have reached room temperature, preheat a fan oven to 160 C / 320 F. Line a 25 x 25-cm roll-cake pan with baking parchment, leaving enough paper above the edges to lift the sponge out. The author also uses a 22 x 26-cm pan; this measured batch is not for a larger 10 x 15-inch jelly-roll pan.

   
4. 4

   Step 4: Add all 30 ml whole milk, 20 ml neutral cooking oil and 7 g honey to a microwave-safe mixing bowl. Microwave for 20 seconds at 600 W, then whisk thoroughly; the mixture should be gently warmed rather than hot before adding the yolks.

   Uses 30 ml whole milk · 20 ml neutral cooking oil, such as canola · 7 g honey

   
5. 5

   Step 5: Whisk all the separated yolks from the 3 eggs into the prepared milk, oil and honey mixture until well combined. Keep the whites in their clean bowl for the meringue.

   Uses Warmed milk, oil and honey · All yolks from the 3 separated eggs; whites reserved separately

   
6. 6

   Step 6: Sift all 20 g cake flour, 25 g bread flour and 5 g matcha into a separate bowl. Mix evenly so the matcha is distributed throughout both flours.

   Uses 20 g unbleached cake flour · 25 g bread flour · 5 g culinary matcha powder

   
7. 7

   Step 7: Sift all the prepared flour-and-matcha mixture once more, directly into the prepared yolk mixture. Whisk until smooth, then set the matcha batter aside.

   Uses Sifted cake flour, bread flour and matcha · Yolk, milk, oil and honey mixture

   
8. 8

   Step 8: Whip all the reserved egg whites with an electric whisk on medium speed. When white and foamy, add the separate 60 g sponge sugar in three additions, incorporating each addition before the next. Keep the 15 g cream sugar for later.

   Uses All whites from the 3 separated eggs; yolks already used in the batter · 60 g white caster sugar for the meringue

   
9. 9

   Step 9: Continue whipping the prepared whites and sponge sugar until the meringue forms stiff peaks that stand upright without folding over.

   Uses Whipped egg whites with sponge sugar

   
10. 10

    Step 10: Whisk about one third of the prepared meringue into all the matcha batter to loosen it.

    Uses Smooth matcha yolk batter · About one third of the prepared meringue

    
11. 11

    Step 11: If the loosened batter is still too thick to fall in ribbons, whisk in a little more of the reserved meringue. Add only what is needed, leaving at least half of the original meringue for gentle folding.

    Uses Loosened matcha batter · Only the additional meringue needed, while leaving at least half of the original batch

    
12. 12

    Step 12: Gently fold all the remaining reserved meringue into the loosened matcha batter with a spatula, turning the bowl between folds. Stop when no white streaks remain; avoid vigorous mixing that would deflate it.

    Uses Ribbon-consistency matcha batter · All meringue remaining after the earlier loosening additions

    
13. 13

    Step 13: Pour all the finished batter into the lined roll-cake pan. Smooth the surface and spread the batter into the corners with an offset spatula or knife.

    Uses Finished airy matcha sponge batter

    
14. 14

    Step 14: Drop the filled pan gently onto the counter twice to release large bubbles. Bake on the middle shelf at 160 C / 320 F fan, using 15-20 minutes as a guide but checking from 12 minutes. Remove it as soon as the surface is springy and just starting to brown; do not wait for the guide time if it is already done. While it bakes, place an empty glass mixing bowl in the freezer to chill for the cream.

    First check the thin matcha sponge · 12 minUses Filled roll-cake pan

    
15. 15

    Step 15: Immediately lift the baked sponge from the hot pan using the parchment edges and slide it onto a wire rack. Peel the paper away from the edges and cover the top with food-safe plastic wrap or baking parchment to retain moisture. Cool for about 10-15 minutes, checking from 10 minutes: it may be slightly warm, but must be cool enough not to melt the cream. Keep it out of the refrigerator before rolling.

    Check the flexible cooled sponge · 10 minUses Baked matcha sponge

    
16. 16

    Step 16: Take the chilled mixing bowl from the freezer. Add all the cold 150 ml heavy cream, the separate 15 g cream sugar and the 1/2 tsp vanilla essence.

    Uses 150 ml heavy cream, at least 36% fat, kept cold · 15 g white caster sugar for the cream · 1/2 tsp vanilla essence

    
17. 17

    Step 17: Whip the prepared cream mixture until firm and stable enough to spread. Reserve a few tablespoons of plain whipped cream in a piping bag for decorating and refrigerate it. Fold all 6 diced strawberries into the remaining whipped cream, keeping the 6 decorating strawberries separate.

    Uses Cold cream, cream sugar and vanilla · All 6 prepared diced filling strawberries, excluding the other 6 and washing water

    
18. 18

    Step 18: When the sponge is cool enough for the cream yet still flexible, flip it over and peel off the original baking parchment. Replace that paper with a fresh, larger sheet to help with rolling.

    Uses Flexible cooled matcha sponge

    
19. 19

    Step 19: Flip the sponge back over and remove its top covering. A thin surface layer may peel off; this side will be inside the roll. Trim two parallel edges at a slant, then spread all the strawberry whipped-cream filling across this side, thicker in the middle and thinner at the edges.

    Uses Prepared matcha sponge sheet · All strawberry cream filling, excluding the separately reserved plain decorating cream

    
20. 20

    Step 20: Use the fresh baking parchment to help roll the filled sponge firmly into a cylinder. Scrape off any cream that escapes from the seams. Wrap the paper snugly around the roll and fold in its ends.

    Uses Filled sponge after the slanted edge trimmings were removed

    
21. 21

    Step 21: Wrap the paper-covered cake with plastic wrap and refrigerate for at least 1 hour to stabilize the cream.

    Stabilize the cream roll · 60 minUses Assembled roll, excluding excess cream scraped from the seams

    
22. 22

    Step 22: After at least 1 hour of chilling, unwrap the cake and trim off both ends with a warm, sharp knife. Decorate with the reserved plain whipped cream and the 6 reserved strawberries, cutting the berries as desired. Dust with a little powdered sugar if you like.

    Uses Chilled stabilized matcha roll · The few tablespoons of plain whipped cream reserved before adding the diced strawberries · The other 6 washed and dried strawberries reserved for decoration · Powdered sugar, as desired for dusting

    
23. 23

    Step 23: Cut the decorated roll into thick slices with a warm knife and serve; the author gives eight portions. Keep the fresh-cream cake refrigerated in an airtight container and eat within 2-3 days. The author does not recommend freezing this strawberry-filled cake.

    Uses Decorated roll after both end trimmings were removed