Matcha Roll Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Adds sweetness and helps to create a tender crumb.

Flour: The base of the cake, providing structure.

Matcha powder: Gives the cake its distinctive green color and earthy flavor.

Baking powder: Helps the cake rise and become fluffy.

Milk: Adds moisture to the batter, making it smooth.

Heavy cream: Whipped to create a rich and creamy filling.

Sugar: Sweetens the whipped cream filling.

When whisking the eggs and sugar, make sure to do so until the mixture is pale and fluffy. This step is crucial as it incorporates air into the batter, giving the cake a light and airy texture. Additionally, when folding in the flour, matcha powder, and baking powder, use a gentle hand to avoid deflating the batter.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This works as a binding agent and is suitable for vegans.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it may make the texture denser.

• matcha powder - Substitute with spirulina powder: Spirulina provides a similar green color and is packed with nutrients, though the flavor will be different.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a similar richness and texture.

• sugar - Substitute with honey: Honey is a natural sweetener that can add a different flavor profile and is less processed.

• To keep your matcha roll fresh, wrap it tightly in plastic wrap. This prevents it from drying out and helps maintain its delightful texture.
• Place the wrapped dessert in an airtight container to add an extra layer of protection against moisture and odors from other foods in the fridge.
• Store the matcha roll in the refrigerator for up to 3 days. The cool temperature will keep the whipped cream filling firm and the cake moist.
• If you plan to enjoy the matcha roll later, freezing is an excellent option. First, wrap the roll tightly in plastic wrap, ensuring there are no gaps.
• Next, wrap the dessert in a layer of aluminum foil. This helps prevent freezer burn and keeps the matcha roll tasting fresh.
• Place the wrapped roll in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• The matcha roll can be frozen for up to 2 months. When you're ready to indulge, transfer it to the refrigerator and let it thaw overnight.
• For a quicker thaw, leave the matcha roll at room temperature for about 1-2 hours. However, avoid leaving it out for too long to prevent the whipped cream from melting.
• Once thawed, slice and serve the matcha roll immediately for the best texture and flavor.

• Preheat your oven to 150°C (300°F). Place the matcha roll on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10 minutes or until warmed through.

• If you prefer using a microwave, slice the matcha roll into individual portions. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and repeat if necessary, but be cautious not to overheat and dry out the cake.

• For a quick stovetop method, use a non-stick skillet. Place the matcha roll slice in the skillet over low heat. Cover with a lid and heat for about 2-3 minutes on each side, ensuring it warms evenly without burning.

• If you have a steam oven, set it to a low steam setting. Place the matcha roll on a steam-safe tray and steam for about 5 minutes. This method helps retain moisture and keeps the cake soft.

• For those with an air fryer, preheat it to 150°C (300°F). Place the matcha roll in the air fryer basket, ensuring it is not overcrowded. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• Oven: Preheat to 180°C (350°F) to bake the matcha roll.

• Baking tray: Line with parchment paper to hold the batter.

• Parchment paper: Prevents the cake from sticking to the baking tray.

• Mixing bowl: Whisk the eggs and sugar until pale and fluffy.

• Whisk: Combine the eggs and sugar to achieve a pale and fluffy mixture.

• Sifter: Sift the flour, matcha powder, and baking powder to remove lumps and ensure even distribution.

• Spatula: Fold the dry ingredients into the egg mixture gently.

• Measuring cups: Measure the milk accurately.

• Measuring spoons: Measure the matcha powder and baking powder accurately.

• Toothpick: Check if the cake is baked through.

• Cooling rack: Allow the cake to cool completely.

• Hand mixer: Whip the heavy cream and sugar until stiff peaks form.

• Spreader knife: Spread the whipped cream evenly over the cooled cake.

• Plastic wrap: Help roll the cake gently and keep its shape.

• Refrigerator: Chill the rolled cake for at least 1 hour before serving.

Prepare ingredients in advance: Measure and sift flour, matcha powder, and baking powder ahead of time to streamline the process.

Use a stand mixer: Whisk the eggs and sugar with a stand mixer to save effort and time.

Chill the bowl: Chill the bowl and beaters before whipping the heavy cream to achieve stiff peaks faster.

Preheat oven early: Start preheating the oven while preparing the batter to save waiting time.

Use parchment paper: Line the baking tray with parchment paper for easy removal and less cleanup.