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Matcha Swiss Roll Cake

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Matcha Swiss Roll Cake

This matcha Swiss roll cake is a delightful treat featuring a light, airy sponge with a subtle earthy bitterness, paired with whipped mascarpone cream and fresh strawberries.

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Chloe Mitchell

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This matcha Swiss roll cake is a delightful treat featuring a light, airy sponge with a subtle earthy bitterness, paired with whipped mascarpone cream and fresh strawberries.
For me, one-bowl cakes and Swiss rolls are go-to desserts—they’re simple to make and don’t require elaborate decoration. For the holidays, I created this matcha Swiss roll cake with a festive flair: green sponge, red strawberries, and white mascarpone cream. We enjoy it year-round with various fillings, including red beans, strawberries, or raspberries when in season. In this version, I left strawberries out of the filling so the cake stays fresher longer. The gentle bitterness of the matcha balances beautifully with the lightly sweetened cream and strawberries. We hope you find it as enjoyable as we do—happy holidays!

Ingredient Tips

Matcha: Use a high-quality culinary-grade matcha. Look for a bright green color. Two of my favorites are Fukujuen and Ippodo Tea.
Cream of Tartar: This acid stabilizes egg whites, helping them hold air and form a firm, fluffy meringue that won’t collapse.
Flour: You can use cake flour for the softest, most delicate crumbs. It’s slightly more delicate and may crack if handled roughly. All-purpose flour gives a sturdier cake less prone to cracking but slightly less tender.

Cake-Making Tips

Sift dry ingredients: This ensures the matcha and flour are evenly incorporated and prevents lumps.
Fold gently: Incorporate the meringue in three batches using one-direction folding. Overmixing can deflate the batter.
Watch baking time: Overbaking increases the risk of cracks. The cake is ready when lightly golden and springs back with a gentle touch, typically 10–12 minutes depending on your oven.
Roll while warm: Use parchment paper or a clean kitchen towel. Once cooled, carefully unroll, spread the filling evenly leaving a ½-inch border, and roll back up. Parchment paper is convenient since you can discard it after use.

Decorating

To pipe the mascarpone frosting, I used a large rose petal tip (Ateco 128), but you can use any tip or simply spread the cream and create swoops with a spatula. After frosting, chill the cake for 1 hour to firm it up. Finish with fresh strawberries or raspberries for a festive look.

Make-Ahead and Storage

The mascarpone cream can be prepared 24 hours in advance.
The Swiss roll tastes best within 2 days of baking.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

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