Soft matcha chiffon cake filled with matcha whipped cream, this Matcha Roll Cake is every bit delicious. Light and creamy, this is a special treat for matcha lovers!
I love a good matcha latte on weekend mornings when we are more relaxed and task-free. Weekends allow me and my husband to savor a hot drink on a much slower pace.
Weekdays are a different story. With a school-age little girl and a really strong-willed toddler, no two mornings are the same around here.
So my matcha latte rarely happens, except during those few days when everything is smooth and my girls are more cooperative. Which is really not very often.
So I thought why not make a matcha cake for a once-in-a-while weekday matcha treat? Matcha Roll Cake, a delicious union of matcha-flavored chiffon and matcha whipped cream filling, hello matcha latte lovers!
Matcha Roll Cake
The Matcha Chiffon Cake
Chiffon cakes get their airy, soft texture from the beaten egg whites. This is called the meringue, where the egg whites are beaten until they form stiff peaks.
This meringue gets folded into a yolk batter that is made of :
- egg yolks
- sugar
- oil
- milk
- matcha mixture (matcha powder dissolved in hot water)
- cake flour
- baking powder
The two mixtures (egg whites and yolk batter) are incorporated by folding with a rubber spatula.
The batter is poured and scraped into a 10×15 inch baking pan. Preparing your baking pan is crucial so that you get that nice outer skin on your cake roll.
- Grease your baking pan with cooking spray.
- Line it with parchment paper that is tucked in the corners and extends a little bit up to the sides.
- Spray the parchment paper with the cooking spray well.
Do this preparation before you start making the cake so that your workflow is smooth. Remember, if you are after that nice, unpeeled exterior for your cake roll, prepare your baking pan as directed.
Bake the cake at 350 F for 10-12 minutes, or until the cake springs back to the touch. A toothpick inserted at the middle of the cake should come out clean.
Let the cake cool on a wire rack with the parchment still attached. As the cake cools, make the matcha whipped cream and chill it in the fridge while the cake is cooling down.
How to Roll the Cake?
To roll the cake, we first need to remove the parchment paper backing that the cake baked on.
To do this, sprinkle a generous amount of powdered sugar over the cake.
Top the cake with parchment paper. Then put a baking pan of the same size on top.
Invert everything over. Remove the baking pan on top and carefully peel off the parchment paper.
Reposition the parchment paper over the cake, and top it with the baking pan again. Invert everything over so that the cake is right side up, and resting on an inverted baking pan.
Spread the matcha whipped cream over the cake.
With the short edge close to you, lift the parchment paper and start to roll the cake forward. Continue to roll, moving the parchment paper forward as you do, until you reach the other end.
Close the seams of the cake and press it along its body to reinforce the shape of the roll. Transfer the cake to a serving plate and gently unwrap it.
Trim the edges of both ends of the roll, if desired to make the ends straight. Serve the cake in slices, chilled.
I am loving this method of rolling cake rolls. It may seem tedious to follow the steps of inverting the pan and all but really, all it is is to remove the parchment paper backing and having the cake eventually be on its right side up again.
I just detailed the method for guidance. So I hope you don’t walk away thinking it is complicated and letting go of your beautiful cake roll success.
I live for that delicious slice. It is like having my matcha tea even though it not a weekend, but only better because it is cake! I think I am winning.
Pointers and Tips:
- Folding (as in to fold the egg whites to the yolk batter), is to move the rubber spatula in a horizontal manner, cutting through the batters and scooping down and under, then bringing it back up again to the surface. Repeat this motion until the cake batters are combined and the color is uniform.
- The powdered sugar is sprinkled on the cake to avoid it from sticking to the parchment paper as you invert the pans.
- For guidance, it is best to refer to the photos above to ensure success in rolling the cake. It is a guided instruction on how to remove the parchment paper backing of the cake without unwanted peeling and cracking of its skin.
Matcha Roll Cake
Ingredients
- 4 egg yolks from large eggs
- 1/4 cup sugar
- 2 tbsp canola oil
- 1/4 cup milk
- 1 tbsp matcha powder dissolved in 1 tbsp hot water, let cool.
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 4 egg whites from large eggs
- 1/4 cup sugar
For the Matcha Cream Filling
- 1 cup whipping cream
- 8 tbsp sugar
- 2 tbsp matcha powder dissolved in 2 tsp hot water, let cool.
Instructions
- Preheat oven to 350 F. Grease a 10x15 inch baking pan with cooking spray. Line it with parchment paper that extends a little bit up the sides of the pan. Spray the parchment paper with cooking spray.
- Whisk together egg yolks and sugar until the mixture is lighter in color and a little frothy. Add the yolks, oil, milk and the matcha mixture. Stir well. Sift together cake flour and baking powder over the mixture. Stir well until smooth.
- In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form. Fold the meringue ( egg whites)* into the yolk batter using a rubber spatula in three additions. Incorporate well until the batter is uniform in color, Pour batter into the prepared pan and bake at 350 F for 10-12 minutes, or until the cake springs back to the touch. Slide the cake with the parchment paper onto a wire rack. Let it cool completely.
- As the cake starts to cool, make the matcha whipped cream. Beat together whipping cream and powdered sugar until soft peaks form. Add the cooled matcha mixture and continue to beat until it is thick and fluffy.
Roll the Cake
- Once the cake is cool, we need to remove the parchment paper backing. To do this, sprinkle a generous amount of powdered sugar* all over the cake. Cover the cake with a piece of parchment paper and top the parchment with a baking pan of the same size. Invert everything over.
- Remove the pan on top and gently peel off the parchment paper. Reposition the parchment paper over the cake and top it with the baking pan again. Invert everything over once more so that the cake is facing side up again and is resting on an inverted baking pan. Remove the pan and the parchment paper on top.*
- Spread the matcha whipped cream over the cake. With the short edge close to you, lift the parchment paper and start to roll the cake forward. Continue to roll, moving the parchment paper forward as you do, until you reach the other end.
- Close the seams of the cake and press it along its body to reinforce the shape of the roll. Transfer the cake to a serving plate and gently unwrap it. Trim the edges of both ends of the roll, if desired to make the ends straight. Serve the cake in slices, chilled.
Notes
- Folding (as in to fold the egg whites to the yolk batter), is to move the rubber spatula in a horizontal manner, cutting through the batters and scooping down and under, then bringing it back up again to the surface. Repeat this motion until the cake batters are combined and the color is uniform.
- The powdered sugar is sprinkled on the cake to avoid it from sticking to the parchment paper as you invert the pans.
- For guidance, it is best to refer to the photos above to ensure success in rolling the cake. It is a guided instruction on how to remove the parchment paper backing of the cake without unwanted peeling and cracking of its skin.
Nutrition
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