A feather-light Japanese Swiss roll infused with ceremonial matcha, filled with billowing whipped cream — visually striking and elegantly flavoured.
The Japanese roll cake has evolved into a sophisticated confection that bears little resemblance to the dense, jam-filled Swiss rolls of Western tradition. The sponge is extraordinarily light — almost soufflé-like — achieved through a separated egg technique and the incorporation of a small amount of oil to keep the crumb tender. Matcha gives the sponge a deep jade colour and a complex, slightly bitter flavour that pairs perfectly with the cloud-like, barely sweetened whipped cream filling. The roll is refrigerated before slicing to reveal an elegant spiral of green and white.
Serves 8
Preheat the oven to 180°C (160°C fan). Line a 30 x 40 cm Swiss roll tin with parchment. Whisk egg yolks with 40 g of the caster sugar until pale and thick. Stir in the milk and oil. Sift in the flour and matcha and fold gently until smooth.
In a clean bowl, whisk the egg whites to soft peaks. Add the remaining 40 g of sugar gradually and continue whisking to firm, glossy peaks.
Fold one-third of the egg whites into the yolk mixture to loosen it. Carefully fold in the remaining whites in two additions, working gently to preserve the volume. Spread evenly in the prepared tin. Bake for 12–14 minutes until the sponge springs back when lightly pressed.
Immediately turn the hot sponge onto a clean sheet of parchment dusted with icing sugar. Peel off the lining paper. Roll the sponge up tightly from the short end, using the parchment to help. Leave to cool completely in the rolled shape — this trains the sponge to roll without cracking.
Rolling while hot is the key to a crack-free roll cake. Do not let the sponge cool flat.
Whip the cream with the icing sugar to firm peaks. Unroll the cooled sponge carefully. Spread the whipped cream evenly, leaving a 2 cm border at the far edge. Re-roll the sponge tightly using the parchment to guide it.
Wrap the roll in parchment and refrigerate for at least 1 hour to set. Trim the ends cleanly, dust with a little extra matcha powder and slice into portions.
Use ceremonial-grade matcha for the most vibrant colour and complex flavour.
Rolling the sponge hot is non-negotiable — a cooled sponge will crack when rolled.
The roll keeps refrigerated for up to 2 days; dust with matcha only just before serving.
For a Japanese flavour twist, add a thin layer of red bean paste beneath the cream.
Hojicha roll cake: substitute hojicha (roasted green tea) powder for the matcha for a toasty, less bitter flavour.
Strawberry cream roll: omit the matcha and fill with strawberry jam and whipped cream for a classic version.
Double matcha: add 1 teaspoon of matcha to the whipped cream filling as well as the sponge.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Wrap the roll tightly in parchment and refrigerate for up to 2 days. Dust with matcha just before serving as the powder absorbs moisture and dulls in colour.
The Swiss roll arrived in Japan in the Meiji era (1868–1912) through European influence. Japanese bakers refined it into a distinct style — much lighter and with a soft, almost cloud-like texture — that became widely popular in Japanese pâtisseries by the late twentieth century.
The sponge was not rolled while hot enough. Always roll immediately from the oven, while still pliable. Once trained in the rolled shape and cooled, it unrolls and re-rolls without cracking.
Culinary-grade matcha works but produces a duller green colour and more bitter flavour. Ceremonial grade gives the most vibrant jade colour and balanced flavour.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 8 servings total
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