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–+ servings

Strawberry Matcha Swiss Roll Cake

A soft, airy matcha sponge rolled with lightly sweetened cream and fresh strawberries — a Japanese-inspired show-stopping dessert that’s elegant, not overly sweet, and perfect for special occasions.
Prep Time: 30 minutes
Cook Time: 12 minutes
Chill Time: 3 hours
Total Time: 3 hours 42 minutes
Course: Dessert
Cuisine: Japanese
Servings: 10

* 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.

Notes

  1. Matcha: Culinary grade matcha is the best option for baking. It's economical and it's designed to hold up well to heat. You can also use ceremonial grade matcha but its delicate flavour will mostly get lost in your baked goods, so it's a bit of an unnecessary splurge. 
    Matcha oxidises quickly so always use fresh matcha for the best colour and flavour. It's at its best for the first 3-4 weeks after opening, but it should stay fresh for up to 2 months. 
    If it's not at your local supermarket, you can purchase matcha powder from most Asian grocery stores or even from Amazon. Aussie bakers, I have seen bags of matcha powder at Coles in the health food aisle.
  2. Make ahead: This cake can be assembled the day before and left to chill in the fridge overnight. Decorate the day of and slice right before serving.
  3. Storage instructions: This Swiss roll stays fresh for up to 3-4 days in the fridge. Store in an airtight container, and slice right before serving.
  4. Attribution: This recipe is adapted from Emilia Jackson's passionfruit Swiss Roll in First, Cream the Butter and Sugar. 

Nutrition

Serving: 1 1-inch slice | Calories: 364kcal | Carbohydrates: 36g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 140mg | Sodium: 110mg | Potassium: 116mg | Fiber: 1g | Sugar: 25g | Vitamin A: 746IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg
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