Oh Sweet Day!

Green Tea Cake Roll



Green tea cake roll or swiss roll is nothing new, but I tried my first piece when I was in Hong Kong. It was from a Japanese bakery – I guess green tea is always a thing related to Japan. It’s light, airy, but not too sweet. It carried the right amount of green tea flavor, intense but not overwhelming. I was really impressed that I decided to come back and try to make it on my own.

I went through a couple authentic Japanese recipes, and came up with this version with no oil or butter in it. Instead I put in whole milk to give it a little moisture. But overall it’s the whipped egg whites that create the sponginess of the cake.


The cake itself is already quite green-tea-ish. You could totally go for plain whipped cream and skip the matcha powder. The cake could be pretty dangerous, you know it’s light and NO OIL, so you’d better show some restraint when you are about to have your second slice.

Ingredients (12-inch long cake roll):

Cake Roll
3/4 cup cake flour
2 tablespoons matcha powder
1/2 teaspoon baking powder
4 large eggs, separated
3/4 cup granulated sugar
2 tablespoons milk
Green Tea Whipped Cream
1 cup whipping heavy
2 tablespoons powdered sugar
2 teaspoons matcha powder


Preheat oven to 350F. Line a 12 x 17 inch baking pan with parchment paper.

Sift flour, matcha and baking powder three times.

Use an electric hand mixer to beat egg whites and 1/4 cup sugar until stiff peaks form.

In another bowl, beat the egg yolks until color is lightened. Add the remaining sugar and continue beating until the mixture becomes thick and pale.

Add milk and beat to combine.

Fold in flour mixture until combine.

Gently fold in 1/3 of the egg whites until incorporated into the green tea batter. Then fold in the remaining egg whites until no whites remain.

Pour the batter into the prepared pan. Spread the batter evenly. Bake for 10 to 12 minutes, or until springy to touch.

When the pan is cool to handle (but the cake is still warm), invert the cake on a clean dish towel on your working surface. Remove the top parchment paper carefully. Then roll the cake while it’s still warm. Let it cool (wrapped) completely.

To prepare the whipped cream, beat the cream until soft peaks form, then add the powdered sugar and matcha and continue beating until firm.

When the cake is completely cool, unroll the cake, and top it with cream.

Re-roll the cake without the towel. Wrap the towel around the rolled cake and tighten lightly. Refrigerate for 30 minutes.

Before serving, trim the ends and slice the cake.


  1. Hi Xiufe! Yes, I think you can treat it like a chiffon cake. I would bake in 2 or 3 cake pans, and frost with whipped cream. :)

  2. Hello! Can i use this recipe to bake a cake or muffin instead of swiss roll?

  3. Hi Shaulin, I got mine from a Japanese grocery store.

  4. Hi, where can I find the matcha powder

  5. Hi Rachel, I don’t think the whipped cream will freeze well without other stabilizing ingredients. The cake roll wrapped in plastic wrap should keep well in the fridge for a day. Or I’d suggest to replace the whipped cream filling with green tea buttercream (check out the following link for recipe). This way you can freeze it, leave it in room temperature before serving.


    Hope it helps. :)

  6. Will this freeze well? I would like to make this a few days before it is needed but wondered if it will hold up.

  7. So happy to hear that, Ali. Happy Summer!

  8. I serve this to my family a lot and they love it

  9. Thanks, Ali. I am happy that you like the recipe. Have a great weekend.

  10. I never get tired of this recipie,I just love the way it is so creamy

  11. Hi Michelle, there could be two reasons:
    – underbaked. add another 1 or 2 minutes before removing the cake from oven.
    – the cake was too cool to roll. roll the cake when it’s still warm. try to dush the tea towl with powdered sugar before inverting the cake on it. It helps the stickness.
    Hope it helps.

  12. Hi there! I tried this recipe and I was wondering why the cake is so sticky…do you know how to fix that? I’m planning to serve this cake to my school in honor of National World Language week. If like to to make this cake perfect before Thursday. Thank you! I love the recipe and how good it tastes but the stickiness is annoying when it comes to cleaning and cutting.

  13. Thanks, Becki. Let me know how you like it after. :)

  14. This looks really interesting! I’ve done a similar recipe with pumpkin pie filling instead of matcha, but I like the idea of using matcha in both the cake roll and the filling. This is a must try!

  15. Thanks, Silvia. Hope you like the recipe.

  16. Thanks, Joanna.

  17. I’ve tried to make cake roll for more than 10 times, with bad results. Your recipe sounds pretty promising, :) I think I will give it a try again. Good luck to me! haha

  18. I looooooooooooooooove green tea. Anything with green tea is my favorite. Not to mention this light and surely delicious swiss cake! Yum Yum!

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