Ingredients
For the Matcha Sponge Cake:
Cake flour – 1/2 cup
Matcha powder (ceremonial grade) – 1 tbsp
Granulated sugar – 1/3 cup (for yolks) + 2 tbsp (for whites)
Eggs – 4 large, separated
Cream of tartar – 1/4 tsp
Vegetable oil – 2 tbsp
Milk – 2 tbsp (or oat milk/almond milk)
Vanilla extract – 1/2 tsp
For the Filling:
Heavy whipping cream (36%) – 1 cup
Powdered sugar – 2 tbsp
Vanilla extract – 1 tsp
Fresh strawberries – 1/2 cup, sliced (optional)
Matcha powder – 1/2 tsp (optional, for double matcha cream)
Instructions
1. Separate 4 eggs. Whip the whites with cream of tartar until frothy, gradually adding 2 tbsp sugar until stiff peaks form.
2. In another bowl, whisk yolks with 1/3 cup sugar, oil, milk, vanilla, and sifted matcha powder.
3. Fold in sifted cake flour until smooth.
4. Fold in 1/3 of meringue to lighten the batter, then fold in the rest gently with a spatula.
5. Pour into a lined 9×13-inch tray, tap out air bubbles. Bake at 350°F (175°C) for 12–15 min until springy.
6. Remove and flip onto parchment, peel off paper, and re-roll gently while warm. Cool completely.
7. Whip cream, powdered sugar, vanilla (and matcha if using) until stiff.
8. Unroll cooled cake, spread cream, add strawberries, roll back up. Chill 2 hours before slicing.
9. Dust with matcha + powdered sugar before serving for an elegant finish.
Notes
Use ceremonial grade matcha for vibrant color and smooth flavor.
Roll the sponge while warm to prevent cracking.
Chill before slicing for perfect spirals and set cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 9g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.4g
- Protein: 4g
- Cholesterol: 75mg