Matcha Roll Cake With Strawberry

40 min

An earthy Japanese style Matcha roll cake with an ultra-light whipped cream filling then top with fresh and juicy strawberries. This delicate sponge cake is easy to make, perfect to enjoy anytime of the year!


Ever since I started to bake my own bakery this year during Covid lock down, I have never purchase any store-bought cakes and desserts anymore. I started experimenting and incorporating different flavours in my baked goods. Matcha flavour dessert is my favourite out of all. By far, it has never let me down.

This matcha roll cake recipe is using the finest ceremonial grade matcha powder that has been stone ground. I have been using this matcha powder in many of my recipes such as MATCHA MELON PAN, SOURDOUGH MATCHA SWIRL BREAD, MATCHA CHOCOLATE TARTS and MATCHA RASPBERRY POPSICLES etc.

This beautiful green dessert with an earthy and mild bittersweet flavour is paired perfectly well with sweet and juicy strawberries. Not only that, the light and fluffy whipped cream filling complete the taste and look of this beautiful cake.

This recipe is incredibly easy to make. It has a delightful, light and refreshing texture with an elegant and eye-catching appearance. To sum up, this is the type of dessert that you want to put on your dining table and present it to your guests without much effort.

Check out others swiss roll recipe if you like matcha roll cake with strawberry.




Matcha Roll Cake With Strawberry
Recipe details
  • Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min
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Cake batter
  • 3 large eggs white, chilled
  • 2 tbsp sugar
  • 3 large eggs yolk
  • 1/4 cup sugar
  • 1 tbsp oil
  • pinch of salt
  • 2/3 cup sifted cake flour
  • 2 tbsp matcha powder
  • 1/4 cup milk
Matcha Whipped Cream Filling
  • 500ml heavy whipping cream
  • 3 tbsp sugar
  • 1 tbsp matcha powder
  • 6 fresh strawberries

Preheat oven to 170°C, line baking sheet on the baking pan. If you have a roll pan you can always use it. Otherwise, just fold the 4 edges of the sheet for about an inch to hold the batter. 25cm*17cm in size.
To make meringue: Beat eggs white in a cake mixer on high speed and slowly add in 2 tbsp of sugar. Beat until eggs white reach stiff peak about 4-5 minutes. Transfer meringue to a bowl and set aside.
In a separate bowl, add egg yolks and slowly add in 1/4 cup sugar, on high speed beat until mixture is lighten in colour about 2-3 minutes. Mix in veg oil and salt, beat until mixture well incorporated and creamy in texture.
Whisk cake flour and matcha powder in a bowl. Sift the flour mixture with a strainer. Add sifted cake flour and matcha powder in the mixture, use a spatula to stir to combine. Pour in milk and mix, stir the batter until smooth with no lump.
Fold 1/3 of the egg whites into the batter, use a whisk to gently incorporate to lighten the batter. Add the remaining egg whites and gently whisk until it well combined. Do not over beat.
Transfer and pour the cake batter into the cake pan line with baking paper. Spread out the batter evenly using a spatula. Tap the pan a few time to let the air bubble out before bake.
Bake at the preheated oven at 170°C for 12-15 minutes or until toothpick inserted and comes out clean.
Meanwhile, sprinkle some icing sugar on top of a clean towel. Then place the warm cake on top of a clean baking sheet with clean face down and slowly peel of the baking sheet. Flip the cake over and place it on the towel.
Carefully roll up cake in the towel or cling wrap and let it chill in the fridge until completely cool around an hour.
To make the whipped cream, prepare the cake filling by whipping the heavy cream, sugar and matcha powder on high speed in the mixer until stiff peak, around 5 minutes.
When ready to assemble, carefully unroll the cake from the towel. Lay the cake on top of a plastic wrap. Spread the cream mixture evenly over the sponge. Reserve some cream for the topping if using.
Gently roll up the cake. Transfer the remaining cream into a piping bag and pipe according to the design that you like. Topped with fresh strawberries and chilled for 2 hours before serve.
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