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Matcha Swiss Roll Recipe

Matcha Swiss Roll Recipe

Matcha Swiss Roll Recipe

Have you seen those beautiful rolls in the bakery? Delicious batter rolled with a super soft pillow-like cake. Can you imagine that? Well, imagine no more because one of our partners sent us how she made her very own Matcha Swiss Roll. We're sure that you will enjoy this as much as we did.

This delicious recipe is from our friends on Instagram @foodooboos!


  • 4 Egg Whites
  • 40g (1/4 cup) Granulated Sugar
  • 4 Egg Yolks
  • 40g (1/4 cup) Granulated Sugar
  • 40g (1/3 cup) Cake Flour or All-Purpose Flour
  • 1 tbsp ZulayMatcha Green Tea PowderFillings
  • 120ml Heavy Cream with 35% fat
  • 1 tbsp Granulated Sugar
  • 120g Course Azuki Bean Paste (Red Bean Paste)

                  KITCHEN PRODUCT USED

                                 Matcha Swiss Roll Recipe


                  1. Cover a baking sheet with Kraft or bakery paper.
                  2. Combine the cake flour and matcha powder and lightly mix in a bowl. Then, sift the flour with a mesh strainer. Repeat this 2-3 times to help avoid pockets of flour and also to make the cake light and fluffy (for all-purpose flour I did this 4-5 times just in case).
                  3. For the batter, using a hand mixer, beat 4 egg whites in a bowl. When the white is foamy as shown, add half of one of the 40g of sugar. Beat it again and then add the rest of the sugar.
                  4. Beat until the meringue reaches a stiff peak stage. Lift the beater to check if the stiff peaks form.
                  5. Remove the meringue from the beaters. Then, lightly beat the 4 egg yolks in a bowl. Add the other 40g of sugar and continue to mix.
                  6. Make sure to beat the egg whites first otherwise the remaining yolk on the beaters will ruin the meringue. Beat the yolk until thick and creamy.
                  7. Add the sifted flour to the yolk. Using a balloon whisk, mix until the flour is completely moistened.
                  8. Add 1/3 of the meringue. Lift the mixture with the whisk and drop it into the bowl. Repeat this to mix the batter thoroughly.
                  9. When combined, add the rest of the meringue in 2 steps. Between each step, using a baking spatula, lift the mixture and drop it into the bowl.
                  10. After the third round of meringue is mixed in the bowl, repeat this mixing motion about 100 times. Try not to break the foam. The batter will get glossy and smooth.
                  11. Pour the batter into the baking sheet covered with the Kraft paper.
                  12. With a scraper, distribute the batter to the edges. Be careful not to break the foam and gently spread it evenly. Drop the baking sheet a few times to break any air bubbles in the batter.
                  13. Place the tray in the preheated conventional oven and bake at 170°C (340°F) or for about 25 minutes total. In the first 12-13 minutes (of the 25 minutes), rotate the baking sheet 180 degrees, reversing the left and right sides. This will help to bake the sponge cake evenly. Continue baking for 12-13 minutes.
                  14. Now, remove the baking sheet from the oven. Drop it a few times to prevent the sponge cake from shrinking.
                  15. Remove the cake and place it onto a flat surface. To keep it from drying, cover with another baking sheet or aluminum foil and let it sit to cool.
                  16. To make the Azuki Cream: Whip the heavy cream to stiff peaks and add the azuki bean paste. Mix it evenly.
                  17. Release the edges of the paper from the cake. Cover the top of the cake with another sheet of paper and then flip it over. Carefully, peel off the paper from the bottom of the cake.
                  18. Place the paper on the bottom again and then flip the cake over.
                  19. Using a knife, cut off the edge with a diagonal cut. This will help to close the seam, making the shape of the roll cake look beautiful.
                  20. Place the azuki cream onto the cake. Distribute the cream with an icing spatula. Coat it a bit thickly on the uncut side since the near side of the edge will go to the center of the roll cake.
                  21. Fold the edge of the cake by pushing the paper forward, rolling the cake and press/tighten the closed edge. Make sure to place the cake with the seam-side down.
                  22. Set on the plate while wrapped and cool in the fridge for at least 10 minutes before removing the paper.
                  23. Sprinkle on Matcha Powder on top of the cake.

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