This Swiss roll is made with the fluffiest, matcha sponge cake, gently rolled around a simple strawberry and cream filling. A show-stopping dessert that’s light, delicately sweet, and inspired by the soft, airy cakes found in Japanese bakeries.
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I’ve done a fair bit of travelling around Southeast and East Asia in recent years. And if there’s one thing I’ve taken away from these experiences, it’s how damn good bakeries are in this part of the world. From sweet and savoury buns to beautiful, pastel-coloured sponge cakes, everything is soft, airy, and perfectly sweetened. Don’t even get me started on Hokkaido cheesecake.
This strawberry matcha Swiss roll is my way of coping until my next trip is booked 🍰🍴
Infused with the earthy umami of matcha (Japanese green tea powder), the sponge is incredibly fluffy and vibrantly green. Swirled with velvety Chantilly cream and fresh strawberries, it’s light enough for spring or summer, but I also think it could pass as a unique Christmas dessert (convenient timing for this post, eh?).
About This Recipe
I adapted this recipe from the Passionfruit Swiss Roll in Emilia Jacksons’ cookbook First Cream the Butter and Sugar. If you’ve never made a Swiss roll before, I assure you it’s not as scary as it looks! In fact, it’s easier to make than most layer cakes.
The sponge is a soft and flexible chiffon cake which uses 100% oil instead of butter and is leavened entirely by whipped egg whites. I know it might feel wrong rolling up a cake, but this sponge can handle it.
The filling is a lightly-sweetened whipped cream, flavoured with vanilla and stabilised with gelatine. Stabilising the cream is a simple step that will keep your Swiss roll firm and ensure clean slices. It’s essential if you’re making this ahead of time!
The Best Method for a Crack-Free Sponge
Many Swiss roll recipes will tell you to pre-roll your sponge as soon as it comes out of the oven. The idea is that rolling it while still warm trains the sponge to hold a spiral shape, making it less likely to crack once filled. This sounds great in theory, but it means handling the sponge while it’s very hot and delicate — let’s just say, I’ve had varied success with this method.
This recipe, like Emilia’s, uses a two-step approach to keep the sponge soft and crack-free: first you cover the sponge with a tea towel or a piece of foil right out of the oven to trap the steam, which keeps it moist and pliable. Then, once it’s mostly cooled, you gently pre-roll the sponge and leave it in a spiral while you make the filling.
Ingredient Notes
This recipe has been carefully designed to produce a cake that rolls without cracking and will hold its shape when filled. In other words, swapping ingredients out willy-nilly may affect the texture and I can’t promise your Swiss roll will behave!
For the matcha sponge
- Eggs: you’ll need 6 large eggs (around 50-55g each), at room temperature, separated into yolks and whites. These get whipped separately before being folded together.
- Granulated sugar: half of the sugar is added to the egg whites to help stabilise the foam, while the other half is added to the egg yolk batter. You can use any white, granulated sugar you have on hand.
- Milk: I’ve only tested this with full-cream milk, but low-fat milk and unsweetened plant milks should also work.
- Vegetable oil: there’s no butter in this sponge, which means it stays super soft and moist even after it’s been refrigerated. I always use vegetable oil, but any neutral flavoured oil will work the same.
- Vanilla extract: this balances the bitterness from the matcha.
- Plain flour: while Japanese chiffon cakes typically use cake flour, this recipe uses plain flour and still produces a perfectly light and tender sponge.
- Matcha powder: look for culinary or ceremonial grade unsweetened matcha powder. Culinary grade is generally better value and perfectly adequate for baking. I purchase my matcha from my local Asian grocery store, but you can also find it on Amazon, or in the international aisle of many supermarkets. Make sure your matcha is fresh (<2 months old) for the most vibrant colour and flavour.
- Salt — standard baking practise to enhance the flavours!
For the Chantilly cream filling
- Powdered gelatine: this is what stabilises the cream so it won’t deflate or ooze out of your Swiss roll, and it’s sturdy enough to pipe for decoration. Aussies, I use McKenzie’s brand which can be found in the baking aisle of Woolworths and Coles.
- Cold water: you need cold water to bloom the gelatine.
- Thickened cream (AKA heavy cream): use cold cream straight from the fridge, or else it won’t whip properly!
- Icing sugar (AKA powdered sugar) — to sweeten the cream and help to stabilise it further. Always sift your icing sugar before using.
- Vanilla extract: A hefty dose of vanilla is essential to a Chantilly cream. Use real vanilla extract (not the artificial stuff), vanilla bean paste, or vanilla beans if you want to get fancy.
- Chopped strawberries: fresh strawberries are highly recommended as frozen ones will bleed into the cream and introduce unwanted moisture. Wash and dry your strawberries well before chopping.
*For precise measurements, please refer to the recipe card below.
Step-by-Step: Strawberry Matcha Swiss Roll Cake
Make the matcha sponge
1. Prep – Preheat your oven to 170°C (150°C fan/340°F). Prepare a 25 x 38 cm (10 x 15 in) baking sheet by lightly greasing it and lining the bottom with parchment paper.
2. Combine the dry ingredients – Place the flour and salt into a bowl, then sift in the matcha powder. Give everything a whisk to combine.
3. Whip the egg whites – In a clean mixing bowl, use an electric mixer or stand mixer to beat the egg whites until they look frothy. With the mixer still running, slowly stream in 75g (1/3 cup) of the granulated sugar. Continue beating until the egg whites are thick, glossy, and hold stiff peaks. Set aside.
4. Make the egg yolk batter – In a large bowl, add the egg yolks, the rest of the granulated sugar, oil, milk and vanilla extract. Whisk everything together until smooth, either by hand or with the mixer on low-medium speed. Add the dry ingredients and mix until just incorporated, scraping the bottom and sides of the bowl as needed. Be careful not to overmix, as this can develop the gluten and make your sponge dense and gummy.
5. Fold together – Add about 1/3 of the whipped egg whites to the yolk batter and gently fold them in with a rubber spatula to loosen the batter. Don’t mix, or you’ll knock out all the air! Then fold in the remaining egg whites until the batter is smooth and streak-free. It should feel light and foamy.
6. Pour & bake – Pour the batter into the prepared pan and spread into an even layer. Lift the pan a few centimetres and gently drop it on the counter. Do this 2-3 times to help the batter settle and to knock out any large air bubbles. Bake for 10-12 minutes or until a toothpick inserted into the middle comes out clean. The sponge should spring back when lightly pressed.
7. Steam then cool – Remove the sponge from the oven and immediately cover it with a tea towel or a piece of foil, tucking it under the edges to trap the steam. After 5-10 minutes, uncover and dust generously with icing sugar. Run a knife along the edges of the pan, then carefully invert the sponge onto a clean tea towel or a piece of parchment paper. Peel off the layer of paper that is now on top. Leave for 15-20 minutes, until mostly cooled.
8. Pre-roll – If you’d prefer to hide the browned side, flip the sponge back over. Then, starting from the short end, gently roll it up with the tea towel or parchment paper inside (see photos above if you’re not sure what I mean!). Set aside, seam-side down, while you get the filling ready.
Prepare the filling
1. Bloom & melt the gelatine – In a microwave-safe dish, sprinkle the gelatine over the cold water and let sit for 5-10 minutes. Microwave for an initial 10 seconds. If you can still see gelatine crystals, microwave in 5-second increments until fully melted. Add 2 tbsp of the cream and whisk to combine.
2.Whip the cream – In a mixing bowl, add the rest of the thickened cream and the vanilla, then sift in the icing sugar. Beat on medium speed until soft peaks form. Give the gelatine mixture a stir, then with the mixer still running, slowly drizzle it into the cream. Continue beating until it reaches stiff peaks.
Assemble
1. Add the filling – Unroll the sponge slowly and gently to prevent tearing (some small cracks on the surface are okay). Spread two-thirds of the cream evenly over the surface but leave a 4cm gap at one short end — this gives the filling room to spread as you roll it. Sprinkle the chopped strawberries over the cream and gently press them in. Place the remaining cream in the fridge, covered, to use for piping later on.
2. Roll & chill – Starting from the filled, short end, use the parchment paper to help roll the sponge back up, finishing with the seam-side facing down. Cover the Swiss roll tightly with cling film, twisting the ends like a candy wrapper. Chill in the fridge for at least 2-3 hours before serving. If it tries to roll around, set something heavy on either side to hold it in place.
Decorate & Serve
Remove the cling film and trim the ends with a serrated knife to prevent smearing (obviously, eat the trimmings as a reward for your hard work!). To decorate, I like to pipe swirls of cream, then dust with a little matcha powder and arrange some halved strawberries on top. Alternatively, you can just dust with more icing sugar. To serve, cut slices of your desired thickness with a serrated knife.
FAQ
Strawberry Matcha Swiss Roll Cake
* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.
Equipment
- 25 x 38 cm (10 x 15 in) baking sheet or jelly roll pan
- fine-mesh sieve
- hand mixer or stand mixer with the whisk attachment
- piping bag with tip, for decoration
Ingredients
For the matcha sponge
- 6 eggs, separated, room temperature
- 150 g (⅔ cup) granulated sugar, divided
- 60 ml (¼ cup) milk, room temperature
- 60 ml (¼ cup) vegetable oil
- 1 tsp vanilla extract
- 130 g (1 cup) plain flour
- 12 g (2 tbsp) matcha powder, culinary or ceremonial grade
- ¼ tsp salt
For the chantilly cream filling (makes enough for filling + decoration)
- 360 ml (1 ½ cups) thickened cream, cold
- 80 g (½ cup) icing sugar
- 1 tbsp vanilla extract
- 1 tsp powdered gelatine
- 1.5 tbsp cold water
- 125 g (⅔ cup) fresh strawberries, chopped
For serving (optional)
- icing sugar
- matcha powder
- fresh strawberries, sliced or halved
Instructions
Make the matcha sponge
- Preheat the oven to 170℃ (150℃ fan/340℉). Lightly grease a 25 x 38 cm (10 x 15 in) baking sheet and line the bottom with parchment paper.
- Add the flour and salt to a bowl. Sift in the matcha powder and whisk to combine. Set aside.
- Place egg whites in a large mixing bowl, or the bowl of a stand mixer. Be very careful not to get any egg yolk or oil in the bowl. Using an electric mixer or a stand mixer fitted with the whisk attachment, beat on medium speed until frothy. With the mixer still running, gradually pour in half of the granulated sugar. Continue beating until stiff peaks form. Set aside.
- In another mixing bowl, combine the egg yolks with the other half of the granulated sugar, the vegetable oil, milk, and vanilla extract. Beat until smooth (about 1 minute). Add the dry ingredients and beat until just combined.
- Using a rubber spatula, gently fold in about ⅓ of the whipped egg whites, taking care not to deflate the mixture. Add the remaining egg whites, and keep folding until you can't see any more streaks. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
- Pour the cake batter onto the prepared baking sheet. Smooth it out as evenly as possible, then tap the pan on the counter a couple of times to release any large air pockets. Bake for 10-12 minutes or until the cake springs back when pressed and a toothpick inserted into the centre comes out clean.
- Remove from the oven and immediately cover with a clean tea towel or a piece of aluminium foil. Leave to steam for about 10 minutes. Remove the tea towel or foil and run a knife along the edges of the sponge. Dust the surface of the cake with powdered sugar, then carefully flip the cake out onto a tea towel or a piece of parchment paper. Peel off the parchment paper, then leave on the countertop to cool for 15-20 minutes.
- Flip the cake over again so that the browned side is facing up. Starting from the short end, carefully roll the cake up in the parchment paper or tea towel. Set aside while you prepare the filling.
Prepare the filling
- Place the cold water in a small, microwave-safe, dish and sprinkle over the gelatine powder. Leave to bloom for 5-10 minutes. Microwave the gelatine for 10 seconds. If gelatine crystals remain, continue microwaving in 5-second increments until fully melted. Add 2 tbsp of thickened cream and mix well. Set aside.
- Pour the rest of the thickened cream into a mixing bowl. Sift in the icing sugar, then add the vanilla extract. Beat until soft peaks form. Give the gelatine mixture a quick stir, then slowly drizzle into the whipped cream, and continue beating until stiff peaks form.
Assemble
- Gently unroll the sponge and spread roughly ⅔ of the Chantilly cream over the top, leaving a 4 cm gap at one end. Sprinkle with the chopped strawberries and press them into the cream to help them stay in place. Cover and refrigerate the remaining cream to use later for decoration.
- Starting from the short, cream-covered end, use the parchment paper or tea towel to help roll the sponge back into a log shape. Place seam side down, wrap tightly in cling film, and refrigerate for 2-3 hours or overnight to let the cream firm up.
Decorate & Serve
- Remove the cling film and trim both ends of the cake with a serrated knife to reveal a clean spiral. Pipe the remaining cream over the top, dust lightly with matcha powder, and decorate with sliced or halved strawberries. To serve, use a serrated knife to cut into slices (mine are about 1-inch thick) and dust with more icing sugar if desired.
