Swiss Rolls, or Roll Cakes (ロールケーキ) which we call in Japan, are a type of sponge cake filled with whipped cream, buttercream, and custard cream, and sometimes include fruits like strawberries. Just like any other dessert, we do have Matcha Swiss Roll (抹茶ロールケーキ) and it’s always a popular choice in Japan. If you have a soft spot for anything matcha (green tea), I am pretty sure you’re going to be as obsessed with this cake as I am.
What Differentiate Japanese Roll Cake from Swiss Roll
1. Not so sweet
When it comes to Asian sweets, you have to know one more expression to complement the dessert, and that is “oh, this dessert is not so sweet.” What it really means is the sweetness is just right. Swiss rolls are of western origin, but I want to emphasize that the Asian version of Swiss rolls is guaranteed not so sweet. If you enjoy not-so-sweet desserts, this one is for you.
2. Light and fluffy
The fluffiness and light texture of the sponge cake come from the egg whites that are beaten to stiff peaks, like in a chiffon cake recipe. Besides fresh whipped cream for the filling, there is no butter or oil added to the recipe. I know this makes us all feel less guilty about eating more than one slice!
3. Unique flavors
Classic Japanese roll cakes are very similar to western Swiss rolls. You can find flavors such as vanilla, cocoa, chocolate, tiramisu, coffee, strawberry, lemon, raspberry, and so on. Japanese (and some other Asian) varieties include matcha, black sesame, chestnut, purin (crème caramel), and interesting flavors like almond jelly, and mitarashi dango (see below). Endless choices of roll cakes! (image source)
5 Tips to Remember When Making Matcha Swiss Roll
1. Egg yolks at room temp & egg whites in the fridge
You can make the sponge cake two ways: The Genoise Method (The whole eggs are combined with sugar and gently heated over simmering water, then whipped) or the Biscuit (bees-kwee) Method (the whites and yolks are whipped separately and then folded back together). The Genoise method creates a more moist texture but the Biscuit creates a lighter texture. I chose the Biscuit method this time. When you separate the eggs, keep egg yolks at room temperature and egg whites in the fridge. As you may know, already most Japanese recipes tell you to beat cold egg whites without cream of tartar to make meringues.
2. Remember to “fold in”
Folding is a very gentle way of mixing additional ingredients into a batter to prevent entrapped air from escaping. The way to do this is to first run the spatula (or whisk) around the side, then along the base of the bowl. Now fold the mixture over onto itself. Rotate the bowl to 90º and repeat until combined.
3. Don’t overbake
Because it’s a thin cake, it’s best to avoid baking slowly; otherwise, the cake will be dry. Therefore, bake around 375ºF (190ºC) for 10-12 minutes, until the sponge springs back. The bottom of the cake pan will become the surface of the cake, so we’ll make sure it doesn’t get burnt on the bottom.
4. Remove the parchment paper immediately
You will need to remove the cake immediately from the pan after baking, in order to prevent the cake from drying. But, what do you do with the parchment paper? There is a whole discussion on when to remove parchment paper – right after baking OR after cooling down. I remove it while it’s warm and it comes off beautifully. I don’t like the parchment paper become too moist while cooling down, but it’s up to you. I think either way works.
5. Pre-roll the cake while warm
It’s easier to roll up the cake when it’s still warm and flexible, so I roll up the cake first and let it cool down. The cake has muscle memory so it’s easier to roll up again with fillings. Some people don’t pre-roll but score on top of the cake before rolling so it’s easier to roll. Some don’t do either one but still make the beautiful roll. Again, it’s also up to you.
Delicious Matcha Whipped Cream Filling
Some matcha roll cakes include anko, sweet red bean paste, inside the whipped cream filling. The red bean gives some texture to the soft sponge and creamy whipped cream. Even though I love sweet red bean paste, I prefer keeping it out of my cake to keep the fluffy texture in my mouth. When I brought this matcha roll cake to my friend’s house, she served the cake with red bean ice cream and it was wonderful! For the whipped cream filling, I like mine to enhance more matcha flavor, so I included matcha powder in my whipped cream, but that’s optional. Simple white-color whipped cream will give a nice contrast to the matcha cake, and it looks pretty and delicious too! If you visit Japan, you will find them all over the country – from fancy versions at bakeries and pastry shops to more affordable ones at grocery stores or convenience stores. But don’t be fooled by the “grocery store” or “convenience store” label. The quality is still reasonably good. Roll cakes sold at a convenience store I feel this rolled-up cake has a lot more casual look than a classic round cake, yet it’s still elegant enough that you can bring it to a potluck or serve it at your dinner party to wow your guests. For more matcha dessert recipes, click here. I hope this Matcha Swiss Roll recipe will inspire you to try making it at home. You will need to apply a few techniques but it’s really not as difficult as you may think.
Other Delicious Matcha Recipes
Matcha Marble Pound Cake Matcha Madeleines
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