Description
This delicate and visually stunning Matcha Roll Cake features a light, airy sponge infused with vibrant matcha powder. Filled with a creamy blend of cream cheese and powdered sugar, and layered with raspberry jam and optional coconut shreds, this cake is rolled into a beautiful spiral that’s perfect for special occasions or elegant tea time.
Ingredients
Dry Ingredients
- ¾ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon matcha powder (plus more for extra color)
Wet Ingredients and Mix-ins
- 4 large egg yolks, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- ¾ cup granulated sugar, divided
- ¼ cup sour cream, at room temperature
- 4 tablespoons butter, melted
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
Filling and Topping
- 1 8 oz block cream cheese, softened
- ¾ cup powdered sugar
- 3 tablespoons raspberry jam
- ¼ cup unsweetened coconut shreds (optional)
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Lightly grease a half-sheet or jelly roll pan measuring approximately 15″ x 10″ x 1″ with non-stick spray, then line it with parchment paper to prevent sticking.
- Sift Dry Ingredients: Using a fine mesh sieve, sift together the cake flour, baking powder, salt, and matcha powder into a small bowl. Set aside to ensure even mixing and a smooth batter.
- Mix Wet Ingredients: In a medium bowl, whisk together melted butter, egg yolks, ½ cup of granulated sugar, sour cream, and vanilla extract until mixture is thoroughly combined and slightly thickened or doubled in size.
- Clean Mixing Bowl: Thoroughly wipe the clean bowl of a stand mixer with white vinegar or lemon to remove any oily residue, then dry with paper towels. Ensure no water remains as it can affect the meringue.
- Make the Meringue: Place the egg whites into the clean mixer bowl. Using the whisk attachment, beat on high speed for approximately 2 minutes until foamy. Add cream of tartar, then gradually add the remaining granulated sugar a tablespoon at a time while continuing to beat for 3-4 minutes more, until medium peaks form—meringue should be white, fluffy, shiny, and hold soft waves when the whisk is lifted.
- Combine Flour Mixture: Gradually add the sifted flour mixture to the egg yolk mixture, gently stirring until just combined to avoid overmixing.
- Fold in Meringue: Carefully fold about ½ cup of the meringue into the yolk and flour batter using a rubber spatula. Use a gentle folding technique, scraping from the side and folding over, until fully incorporated, then fold in the remaining meringue until no streaks remain.
- Bake: Spread the batter evenly over the prepared pan. Tap the pan on the counter 3-4 times to release air bubbles. Bake for 12-13 minutes or until the top springs back lightly when touched.
- First Roll: Immediately after removing from oven, place a large piece of parchment paper or a clean kitchen towel larger than the cake on a flat surface or second pan. Invert the cake onto the parchment, peel off the baked parchment, then gently roll the cake from the narrow end with the parchment still inside. Let it cool completely in this rolled shape.
- Prepare Filling: In a medium bowl, mix softened cream cheese with the powdered sugar until smooth and combined.
- Unroll and Fill: Carefully unroll the cooled cake and place on a baking sheet. Spread the cream cheese filling evenly over the surface leaving a ½ inch border. Layer raspberry jam evenly atop the cream cheese and sprinkle optionally with coconut shreds.
- Second Roll: Roll the cake back up carefully without the parchment paper, keeping the same orientation. Wrap tightly with plastic wrap and chill in the refrigerator for about 1 hour to set.
- Slice and Serve: After chilling, optionally dust with powdered sugar. Slice off about ½ inch from the ends to reveal the spiral and serve immediately or store as recommended.
Notes
- Use room temperature eggs and sour cream for better mixing and volume.
- Be sure to wipe the egg white mixing bowl thoroughly to ensure your meringue whips properly.
- Folding the meringue gently helps maintain the airy texture of the cake sponge.
- Rolling the cake while warm prevents cracking during shaping.
- Chilling the rolled cake before slicing helps the filling set and makes clean slicing easier.
- Coconut shreds are optional but add a nice texture and flavor contrast.
- Use a serrated knife for clean slices without compressing the cake.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
