Matcha Swiss Roll Cake – Light, Fluffy, and Beautiful Green Tea Dessert by Chef James

Hello my sweet friends, Chef James here from Tiramisucake.com! 👋
Today, I’m bringing a slice of Japan’s serenity right into your kitchen with my Matcha Swiss Roll Cake — a light, airy, and beautifully green dessert that blends the smoothness of sponge cake with the earthy aroma of ceremonial matcha tea.

I still remember my first encounter with matcha in a quiet teahouse in Kyoto. The monk serving it told me, “Matcha isn’t just a drink, it’s a pause in time.” Since that day, I’ve been obsessed with transforming that peaceful ritual into something you can eat — and this Japanese Matcha Cake Roll is exactly that moment of calm, in dessert form. 🍵

This cake has become a favorite across America — not just for its stunning green hue, but because it’s soft, low in sugar, and naturally gluten-friendly. Whether you’re preparing it for a spring brunch or a Sunday tea party, this recipe will impress every guest at your table.

💚 If you love rolled desserts, check out my other creations on Cake Roll Recipes — from the indulgent Chocolate Cake Roll to the fruity Strawberry Shortcake Roll and elegant Tiramisu Cake Roll.

💚 Why You’ll Love This Recipe

✨ Here’s why this Matcha Roll Cake will win your heart (and your Instagram feed):

• 🌿 Light & airy texture – thanks to the whipped eggs, it’s softer than a cloud.
• 💚 Natural color – that signature green comes purely from ceremonial grade matcha powder.
• 🍓 Creamy whipped filling – a perfect balance between earthy matcha and sweet cream.
• ⏱ Quick & Easy – made in under 1 hour with simple ingredients.
• 🧁 Flexible – fill it with strawberries, red bean, or even a dairy-free coconut cream.
• 🌸 Perfect for spring & summer desserts – refreshing, light, and naturally beautiful.

👉 Have you ever baked with matcha before? I’d love to know what kind you use — ceremonial or culinary grade?

🥣 Ingredients Needed

Let’s take a quick tour of the ingredients that make this Easy Matcha Cake Roll Recipe so special.

🧁 For the Matcha Sponge Cake

• Cake flour – low-protein flour keeps the soft and fluffy matcha sponge cake light. (Try the Trader Joe’s brand or use AP flour + cornstarch if needed.)
• Matcha powder – use a high-quality ceremonial grade for that deep color and balanced flavor. Brands I love: Ippodo, Encha, or Paragon Tea Room.
• Eggs + cream of tartar – give volume and stability to the meringue.
• Granulated sugar – sweetens while maintaining a fine crumb.
• Vegetable oil + milk – keep the cake moist and flexible (you can use oat milk or almond milk for a lighter version).
• Vanilla extract – adds a smooth undertone.

🍶 For the Filling

• Heavy whipping cream (36 %) – cold, straight from the fridge, for best whipping volume.
• Powdered sugar – balances the bitterness of matcha.
• Vanilla extract – rounds out the flavor.
• Fresh strawberries – optional, but add a burst of color and freshness.
• (Optional) Add a ½ tsp of matcha to the cream for a double-matcha twist!

Chef James’s Tip: Don’t skip sifting the matcha — it eliminates clumps and gives your cake a uniform green tone.

👉 For more sponge ideas and fillings, explore the full collection of Cake Roll Recipes.

👨‍🍳 How to Cook (Step-by-Step Instructions)

1️⃣ Prepare the Meringue

Separate 4 eggs. In a clean bowl, whip the whites with cream of tartar until frothy, then gradually add sugar until glossy stiff peaks form.

2️⃣ Make the Matcha Base

In another bowl, whisk egg yolks with sugar, milk, vegetable oil, vanilla, and sifted matcha. Fold in the cake flour gently until smooth.

3️⃣ Combine & Fold

Take one-third of the meringue and fold into the matcha batter to lighten it. Then fold in the rest using a spatula, rotating the bowl — gentle movements are key to keeping your batter airy.

4️⃣ Bake

Pour into a lined 9×13-inch pan, tap to remove bubbles, and bake 12–15 minutes at 350 °F (175 °C) until springy to the touch.

5️⃣ Pre-Roll While Warm

Remove from the oven, peel the parchment, then re-roll gently with a new sheet of paper. Let it cool completely — that’s how to master how to roll a Swiss Roll without cracking.

6️⃣ Fill & Roll

Unroll the cooled sponge, spread the matcha whipped cream filling, add sliced strawberries if you like, and roll back up. Chill 2 hours before serving for neat swirls.

💡 Chef James’s Extra Tip: Always pre-roll your sponge while warm — that’s the secret to the perfect swirl every time.

🔗 If you love rolling techniques, take a peek at the Tiramisu Cake Roll for a mascarpone version with the same no-crack texture.

🍓 Recipe Tips & Variations

✨ Chef James’s Pro Tips

• Weigh your matcha and flour. Precision = fluffiness.
• Don’t over-whip the meringue or you’ll lose that cloud-like texture.
• Use a silicone spatula to fold — metal tools deflate the batter.
• Roll while warm to prevent cracks, always.

Delicious Variations

• 🍓 Matcha Strawberry Swiss Roll – add a row of fresh berries for contrast.
• 🍵 Matcha Red Bean Roll – spread sweet anko paste for a traditional Japanese touch.
• 🥥 Vegan Matcha Roll – use coconut cream and almond milk.
• 🥑 Keto Matcha Roll – almond flour + erythritol for low-carb fans.

👨‍🍳 Chef James’s Suggestion

“For an elegant finish, dust the top with matcha powder and a touch of powdered sugar — it looks like spring snow over a green hill.”

🔗 You can explore a colorful alternative in the Ube Cake Roll — another soft, Asian-inspired beauty.

How to Store & Make Ahead

Once you’ve rolled your beautiful Matcha Swiss Roll Cake, storing it properly is the secret to keeping it soft and picture-perfect.

🧁 Fridge

Wrap the cake tightly in parchment paper or plastic wrap and store it in an airtight container. It will stay moist for up to 3 days in the refrigerator.

❄️ Freezer

Want to make it ahead? Slice the roll, wrap each piece individually, and freeze for up to 1 month.
Before serving, thaw gently in the fridge overnight — never at room temperature, to avoid condensation on the cream.

🌿 Make Ahead Tips

• You can bake the sponge a day ahead and refrigerate it rolled up (without filling).
• Prepare the whipped cream just before assembly for maximum freshness.
• Always serve chilled — matcha’s delicate flavor shines best cold.

👉 For more desserts that freeze beautifully, explore Frozen Desserts and No-Bake Desserts on the blog.

🍵 Expert Baking Tips & Troubleshooting

Baking a Swiss roll cake may seem intimidating, but Chef James has your back!
Here are the most common issues — and how to fix them like a pro 👇

⚡️ Cracked Cake?

✅ Solution: Roll the cake while still warm. Warm sponge = flexible sponge.
Avoid overbaking — a dry cake will always crack.

💨 Flat or Dense Sponge?

✅ Solution: Don’t overmix when folding in the meringue. You want to keep the air inside for that soufflé texture.

🎨 Dull Matcha Color?

✅ Solution: Use ceremonial grade matcha and avoid baking too long; heat dulls the pigment.

🍰 Cream Leaking Out?

✅ Solution: Spread less cream at the end of the cake and chill it for 2 hours before slicing.

💡 Pro tip: Use a serrated knife dipped in hot water for clean, bakery-style slices.

🔗 You can apply the same tricks in my Red Velvet Cake Roll and Pumpkin Spice Roll tutorials.

🍽️ Serving Ideas & Pairings

This Green Tea Swiss Roll Cake is more than a dessert — it’s an experience.

🌸 Serve It With:

• A warm Matcha Latte or Earl Grey tea ☕
• Strawberry Compote or Yuzu syrup drizzle for freshness
• Fresh whipped cream and edible flowers for an elegant afternoon tea table

🍓 Occasions:

• Spring brunch or Easter dessert
• Light summer afternoon treat
• Minimalist Japanese-style birthday cake

For a seasonal twist, see how I pair flavors in Lemon Cream Roll or the Coconut Snow Roll for tropical lovers.

✨ Chef’s note: “In Japan, we serve matcha cake rolls during Hinamatsuri (Girls’ Day) — a symbol of beauty and grace. Try it, and you’ll understand why.”

FAQ: Your Matcha Swiss Roll Cake Questions Answered

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🎯 Conclusion

And there you have it — the ultimate Matcha Swiss Roll Cake, straight from my kitchen to yours 🍵💚

Soft, vibrant, creamy, and impossibly elegant — this is a dessert that celebrates both flavor and mindfulness. Whether you’re a longtime matcha lover or discovering its charm, this cake will make you fall in love with green tea all over again.

Before you serve, always make sure your dairy, cream, and eggs are handled safely according to the official USDA food safety guidelines. Food safety is just as important as flavor in my kitchen.

For more inspiration and professional rolling techniques, I recommend checking out Food Network’s cake baking guide — it’s one of my go-to references when testing new recipes for Tiramisucake.com.

If you enjoyed this recipe, don’t miss:
👉 Tiramisu Cake Roll – creamy Italian twist
👉 Chocolate Cake Roll – indulgent and rich
👉 Ube Cake Roll – colorful and tropical

💬 Try it and comment below! Tell me how your matcha roll turned out — I love reading your stories and seeing your photos.

— Chef James, Tiramisucake.com