This matcha roll cake combines a fluffy Japanese-style sponge with a generous layer of lightly sweetened cream. The gentle bitterness of green tea balances the creamy filling, while the striking green-and-white swirl makes every slice look especially impressive.

Although rolling a sponge may seem challenging, the key is keeping the cake moist and handling it gently. Once chilled, the roll becomes easier to slice and develops an even softer texture.

<h3>Ingredients You Will Need</h3>

<b>For the sponge:</b>

<b>For the meringue:</b>

<b>For the filling:</b>

A good-quality matcha powder gives the sponge a brighter green color and a cleaner tea flavor. A neutral oil is also important, as strongly flavored varieties can overpower the delicate matcha.

<h3>Prepare The Sponge Batter</h3>

Line a 28 cm square baking tray with baking paper, covering both the base and sides.

Combine the flour, cornstarch, and matcha powder in a bowl. Mix gently, as matcha is extremely fine and can scatter easily.

In another bowl, beat the egg yolks with 35 g sugar until pale, thick, and creamy. Gradually add the oil, mixing well after each addition. Pour in the milk little by little and continue mixing until smooth.

Sift the dry ingredients into the yolk mixture. Fold them in gently with a whisk until no visible lumps remain.

Preheat the oven to 170°C fan.

<h3>Make The Meringue</h3>

Place the egg whites in a clean bowl and begin whisking until they become foamy.

Add the remaining sugar gradually in three additions, beating briefly after each one. Continue whisking until medium peaks form. The meringue should hold its shape while the tip bends slightly when the whisk is lifted.

Fold approximately one-third of the meringue into the matcha mixture to loosen it. Transfer this mixture back into the remaining meringue and fold carefully until evenly combined.

Avoid excessive mixing, as preserving the air bubbles is essential for a light sponge.

<h3>Bake And Cool Carefully</h3>

Spread the batter evenly across the prepared tray, making sure it reaches every corner.

Bake for about 16 minutes. The sponge should be cooked through but still soft and moist rather than dry.

Transfer the cake, still attached to its baking paper, onto a cooling rack. Cover the surface promptly with cling film to prevent moisture from escaping.

Allow it to cool completely to room temperature. Leaving the sponge uncovered for too long can dry it out and increase the risk of cracking during rolling.

<h3>Prepare The Cream Filling</h3>

Combine the heavy cream and caster sugar in a bowl. Whip until the cream is slightly firmer than standard whipped cream used for decorating cakes.

A firmer consistency helps the filling remain inside the roll instead of squeezing out as the sponge is shaped.

Once the cake has cooled, carefully remove the original baking paper and place the sponge on a fresh sheet.

Spread the whipped cream evenly across the entire surface, leaving the far edge with slightly less filling.

<h3>Roll And Chill The Cake</h3>

Starting from the edge closest to you, gently begin forming the center of the roll. Use the baking paper to guide the sponge forward rather than pressing it tightly with your hands.

Continue rolling slowly until the seam rests underneath.

Wrap the cake securely in the baking paper and refrigerate for at least 3 hours. Chilling helps the cream firm up, allows moisture to distribute through the sponge, and makes the finished roll much easier to cut.

<h3>Slice And Serve</h3>

Once chilled, unwrap the cake and trim the uneven ends if a neat presentation is desired.

Cut the roll into slices, wiping the blade clean between cuts. This keeps the cream swirl crisp and prevents crumbs from marking the surface.

The finished cake is light, gently sweet, and pleasantly earthy from the matcha. Served chilled, it makes an elegant dessert that feels refined without being overly rich.