Matcha Cake Roll

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    386

This ultra-light and fluffy matcha roll cake is an easy and elegant treat! Delicate sponge cake flavoured with Japanese green tea powder and filled with fluffy whipped cream and fresh raspberries. The matcha powder infuses the cake with its delicate yet earthy, sweet yet slightly bitter flavours. This matcha roll cake isn’t very sweet, which makes it a great dessert for those who appreciate fewer sweet treats.

recipe updated May 13, 2025

Ingredients

  • Egg yolk icon
    Egg yolk
    4
  • Caster sugar icon
    Caster sugar
    190 g
  • Salt icon
    Salt
    1 g
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Milk icon
    Milk
    60 ml
  • Vegetable oil icon
    Vegetable oil
    60 ml
  • Green food coloring icon
    Green food coloring
    as needed
  • All purpose flour icon
    All purpose flour
    60 g
  • Baking powder icon
    Baking powder
    2 g
  • Matcha powder icon
    Matcha powder
    2 teaspoons
  • Egg white icon
    Egg white
    4
  • Icing sugar icon
    Icing sugar
    1 tablespoon
  • Whipping cream icon
    Whipping cream
    300 ml
  • Raspberries icon
    Raspberries
    100 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Kenwood Chef
  • kCook icon Swiss roll pan - large
  • kCook icon Bowl - large
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Work surface
  • kCook icon Piping bag

Step preview

  1. Grease and line a clean swiss roll pan with parchment paper
  2. Add egg yolk, caster sugar, salt and vanilla extract to a clean bowl
  3. Whisk until pale and light
  4. Add milk, vegetable oil and green food coloring to the bowl
  5. Whisk until combined
  6. Add all purpose flour, baking powder and matcha powder to the bowl
  7. Whisk until combined then set aside
  8. Attach Whisk
  9. Add egg white to the Kenwood Bowl
  10. Whisk with splashguard fitted until foamy - 1 min 30 sec, Speed Max
  11. Add caster sugar to the Kenwood Bowl gradually while machine is running
  12. Mix with splashguard fitted until stiff peaks form - 5 min, Speed Max
  13. Transfer meringue to batter
  14. Fold until combined
  15. Pour batter into swiss roll pan
  16. Spread evenly
  17. Bake - 15 min, 180°C
  18. Line a clean work surface with parchment paper
  19. Dust with icing sugar
  20. Remove the cake from the oven
  21. Place cake on parchment paper
  22. Roll into a log
  23. Let cool completely
  24. Clean Kenwood Bowl
  25. Attach Whisk
  26. Add whipping cream and caster sugar to the Kenwood Bowl
  27. Mix with splashguard fitted until thickened - 2 min, Speed Max
  28. Transfer some of the cream to piping bag then set aside
  29. Carefully unroll the cooled sponge
  30. Spread the rest of the filling evenly onto the sponge
  31. Roll into a log
  32. Chill in fridge - 15 min
  33. Retrieve the chilled sponge from the fridge
  34. Trim the edges
  35. Pipe cream onto sponge
  36. Top with raspberries
  37. Serve
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