Light and fluffy matcha sponge cake filled with fresh white chocolate cream.
Swiss Roll (roll cake) is my dad's favorite cake. Sometimes also called roll cake, it typically consists of a thin sponge cake that gets rolled around light and airy whipped cream, creating a beautiful swirl. Although swiss roll is originated from Europe, it is extremely popular in Asia. In Japan and Taiwan, you can find swiss roll filled with taro, red bed paste, pudding, chestnut, black sesame, fruits, etc.
Just like any other Asian desserts, this Japanese matcha swiss roll is not very sweet and the strong green tea can be overpowering for some. However, when combined with creamy white chocolate filling, it balances out and creates a unique flavor.
Notes:
- Either 9x13 in or 11x13 in baking pan works for this recipe. The sponge cake will crack if it is too thin or too thick.
- Since there is no butter or oil in this recipe, make sure you beat the egg white to soft peak. It is the egg white meringue that makes the cake light and fluffy.
- If you don't have white chocolate or prefer classic whipped cream, beat 1 cup of heavy cream with 2tbsp of sugar until soft peak forms.
- Do not over bake. The cake is thin, so 11-12 minutes at 375F should be enough time. Overbaking it will cause the bottom to burn and the cake too dry.
- Roll while the cake is still warm. Some recipes suggest rolling the cake after it cools down. I find it easier to roll the the cake into shape while it is warm and soft. It is also less likely to create cracks.
- Refrigerate. After assembly, wrap the swiss roll tightly with plastic wrap and chill for at least 2 hours before serving. This helps stabilize the whipped cream and hold the cake in shape.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Matcha White Chocolate Swiss Roll (Roll Cake)
- Prep Time: 20 mins
- Cooling Time: 2 hrs
- Cook Time: 12 mins
- Total Time: 2 hrs 32 mins
- Yield: 6 slices 1x
Description
Light and fluffy matcha sponge cake filled with fresh white chocolate cream
Ingredients
Matcha Sponge Cake
- 4 egg yolks
- ¼ cup white sugar
- 3 tbsp whole milk
- ¾ cup cake flour
- 2 tbsp matcha powder
- 4 egg whites
- ¼ cup white sugar
White Chocolate Cream
- ⅓ cup white chocolate
- 1 cup heavy cream
Instructions
White Chocolate Cream Filling
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Put the white chocolate in a small bowl and set aside.
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In a small sauce pan, bring heavy cream to a simmer.
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Pour the warm heavy cream over white chocolate, stir the chocolate until melted. Keep stirring until smooth. Cover the bowl and chill in the refrigerator for at least 2 hours (Cream needs to be cold before using).
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Once the cream is chilled and the sponge cake is ready to be assembled, take the chilled cream from the fridge and beat until soft peak forms.
Matcha Sponge Cake
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Preheat the oven to 375°F. Line a 9×13 baking pan with parchment paper. Leave extra parchment paper hanging on the side so it'll be easier to lift up the cake later.
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Separate the eggs. Put 4 egg yolks in one bowl, and 4 egg whites in another bowl.
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Whisk the egg yolks. Then add ¼ cup of sugar and continue whisking until thickened and pale. Sift cake flour and matcha powder and add 3 tablespoon of milk into the egg yolk mixture. Mix until combined.
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Using a handheld or standing mixer, beat the egg whites until foamy. Gradually add ¼ cup of sugar and continue beating until soft peak forms (when you lift up the whisk attachment, it should hold with the peak drooping over looking like a hook).
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Take ⅓ of the egg whites and fold it into the egg yolk mixture. Repeat this twice with the remaining egg whites, folding until evenly incorporated. Stop when no white streaks remain, do no over mix.
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Pour the batter onto the prepared baking sheet. Tap the baking pan a few times onto the counter or use a spatula to smooth the surface.
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Bake for 11-12 minutes at 375°F.
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Take the sponge cake out of the oven. While it is still hot, take another sheet of parchment paper and place it on top of the cake (now the cake is sandwiched between two sheets of parchment paper). With one hand or use another baking pan supporting the top, flip the cake over.
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With the bottom now on top, gently remove the parchment paper. Take a third clean sheet of parchment paper, place it on top of the cake, then flip the cake over again. Remove the top parchment paper.
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While the cake is still warm, take one end of the parchment paper and gently roll the cake away from you. Once the cake is rolled up, put it aside and let it cool. This step helps shape and stabilize the cake roll (rolling while the cake is still warm helps prevent cracks).
Assemble
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Once completely cooled, unroll the cake. Using a spatula, spread the white chocolate cream filling over the sponge cake, leaving around ½ inch boarder on all sides.
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Carefully roll the cake into a tight spiral shape (without parchment paper this time). Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing.
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Before serving, slice off the ends to show the beautiful cream swirls! To serve, use a serrated knife and cut the roll into 6-7 slices. Dust with powdered sugar or matcha powder, if desired.
Notes
Swiss roll can be refrigerated in an air tight container for up to 3 days.
If you don’t have white chocolate or prefer classic whipped cream, beat 1 cup of heavy cream with 2tbsp of sugar until soft peak forms.
- Category: Dessert
- Cuisine: Japanese
Keywords: cake roll, green tea, matcha, roll cake, roulade, swiss roll, white chocolate
Laura Borrelli says
Hello, if you prefer the classic whipped cream route, does it need to be chilled for 2 hours?
Christian says
No, you dont! As long as you're using a cold whipped cream!
Mon says
Hi- what kind of matcha powder do you use for this? When i made this, the powder wouldn’t get dissolved in the batter. The batter also becomes very sticky. Im wondering if you use the instant type or the powder-ground one?
Christian says
Hi, I used culinary grade matcha powder. If the batter is still very sticky, you can also dissolve the matcha powder in a little bit of hot water first before adding it into the batter.