Matcha Roll Cake

A light and airy matcha sponge cake rolled with a creamy filling. Perfect for a delightful dessert.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1947 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.61/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4Eggs(Large, separated)

£1.20

80gGranulated sugar(Divided (50g for yolks, 30g for whites))

£0.15

70gCake flour(Sifted)

£0.18

2tspMatcha powder(Good quality culinary grade)

£0.60

30mlMilk

£0.03

20gUnsalted butter(Melted)

£0.20

200mlHeavy cream(Cold)

£1.10

20gPowdered sugar(For the filling, adjust to taste)

£0.08

0.5tspOptional: Vanilla extract(Add to the cream filling)

£0.15

Total Cost

£3.69

£0.61 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper, leaving some overhang.
2.
In a large bowl, whisk egg yolks with 50g of granulated sugar until pale and thick.
3.
In a separate bowl, sift together cake flour and matcha powder.
4.
Gently fold the flour mixture into the egg yolk mixture until just combined. Do not overmix.
5.
In a small saucepan, heat the milk and butter until the butter is melted. Let it cool slightly, then gradually add it to the batter, mixing gently until combined.
6.
In a clean, dry bowl, beat egg whites with an electric mixer until foamy. Gradually add the remaining 30g of granulated sugar and beat until stiff peaks form.
7.
Gently fold 1/3 of the meringue into the batter to lighten it, then fold in the remaining meringue until just combined. Be careful not to deflate the meringue.
8.
Pour the batter onto the prepared baking sheet and spread evenly. Tap the baking sheet gently to release any air bubbles.
9.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden.
10.
Remove from oven and let cool in the pan for a few minutes. Then, invert the cake onto a wire rack, peel off the parchment paper, and let cool completely.
11.
While the cake is cooling, prepare the filling. In a large bowl, beat the heavy cream with powdered sugar (and vanilla extract, if using) until stiff peaks form.
12.
Once the cake is completely cool, spread the whipped cream evenly over the surface of the cake.
13.
Starting from one short end, gently roll the cake up tightly. Wrap the roll cake in parchment paper and refrigerate for at least 30 minutes to set.
14.
Before serving, trim the ends of the roll cake for a neat appearance. Slice into desired portions and serve chilled.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (98g)

1947 kcal / 8146 kJ

Carbs

152.4g

59% of RDA

Fat

137.2g

196% of RDA

Protein

36.8g

74% of RDA

Detailed Breakdown

Fibre

3.6 g

12% of RDA

Sugar

112.8 g

125% of RDA

Sodium

216 mg

9% of RDA

Saturated Fat

84.5 g

422% of RDA

Chef's Tips

Sifting the flour and matcha ensures a smooth batter.

Be careful not to overbake the cake, or it will become dry and crack when rolled.

Cool the cake completely before adding the filling to prevent the whipped cream from melting.

If the cake cracks while rolling, don't worry! The filling will help to hold it together.

For a more intense matcha flavor, increase the amount of matcha powder slightly.

Cooking Equipment

Oven

Mixing bowls

Baking sheet

Parchment paper

Electric mixer

Rolling pin or clean kitchen towel

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...