matcha rolls

How to Make Matcha Roll Cake: A Simple Guide

Matcha roll cake, a delightful blend of earthy matcha and fluffy sponge, is a beloved treat. Here’s a concise guide to crafting this perfect dessert.

Ingredients: For the sponge, whisk 4 eggs and 60g sugar until thick and pale. Fold in 50g cake flour and 15g matcha powder gently. For the filling, beat 200ml heavy cream with 2 tbsp sugar until stiff peaks form.

Steps:

1. Bake the Sponge: Preheat oven to 180°C (350°F). Line a baking tray with parchment paper. Pour the batter evenly and bake for 12–15 minutes until set. Let it cool slightly.

2. Prepare the Filling: While the cake cools, whip the cream to soft peaks. Add sugar and continue beating until firm.

3. Assemble: Spread the cream evenly over the sponge. Carefully roll the cake from the short end, using the parchment paper to help. Chill for 1 hour to set.

Tips: For vibrant color, use high-quality ceremonial-grade matcha. Dust the roll with extra matcha before serving for a beautiful finish.

Enjoy this light, fragrant roll as a afternoon snack or dessert—simple yet elegant!