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Matcha Roll Cake Recipe
A delicate matcha sponge rolled with sweet red bean paste and fresh whipped cream - a perfect harmony of Japanese and Korean flavors.
Ingredients
For the Matcha Sponge:
- 4 large eggs
- 80g granulated sugar
- 60g cake flour
- 15g matcha powder
- 30ml milk
- 20ml vegetable oil
- 1/4 tsp salt
For the Filling:
- 200ml heavy whipping cream
- 30g powdered sugar
- 150g sweet red bean paste
- 1 tsp vanilla extract
For Decoration:
- Extra matcha powder for dusting
- Red bean paste for garnish
- Fresh mint leaves
Instructions
Make the Matcha Sponge:
- Preheat oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment.
- Sift together cake flour, matcha powder, and salt.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Gently fold in flour mixture in two additions.
- Mix milk and oil, fold into batter until just combined.
- Spread evenly in prepared pan and bake for 10-12 minutes.
- Immediately turn onto clean kitchen towel dusted with powdered sugar.
- Roll up with towel and cool completely.
Prepare Filling and Assemble:
- Whip cream with powdered sugar and vanilla to soft peaks.
- Gently fold in red bean paste until marbled.
- Carefully unroll cake and spread filling evenly.
- Re-roll tightly without towel and wrap in plastic.
- Refrigerate for 2 hours before slicing.
- Dust with matcha powder before serving.
Roll Cake Mastery
Rolling Technique
Roll the cake while warm to prevent cracking. The towel helps maintain the shape as it cools.
Matcha Quality
Use high-quality matcha powder for the best color and flavor. Sift well to prevent lumps.
Filling Balance
Don't overfill - too much filling will squeeze out when rolling. Aim for an even, thin layer.