Japanese Matcha Roll Cake Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Adds sweetness and helps to stabilize the egg whites.

Cake flour: Creates a tender and light texture in the cake.

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

Milk: Adds moisture and richness to the batter.

Vegetable oil: Contributes to the cake's moistness and tenderness.

Heavy cream: Whipped to create a light and fluffy filling.

Sugar: Sweetens the whipped cream filling.

When folding the egg whites into the matcha batter, use a gentle hand to avoid deflating the mixture. A rubber spatula works best for this task. Start by adding a small portion of the beaten egg whites to the matcha batter to lighten it, then fold in the remaining egg whites in two more additions. This technique ensures a light and airy cake.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This works well as a binding agent in baking.

• sugar - Substitute with honey: Use ¾ cup of honey for every 1 cup of sugar. Reduce the other liquids in the recipe by ¼ cup. Honey adds moisture and a slightly different flavor profile.

• cake flour - Substitute with all-purpose flour and cornstarch: For every cup of cake flour, use ¾ cup of all-purpose flour and 2 tablespoons of cornstarch. This mimics the lower protein content of cake flour.

• matcha powder - Substitute with green tea powder: If matcha is unavailable, finely ground green tea leaves can be used, though the flavor might be less intense.

• milk - Substitute with almond milk: Almond milk can be used in the same quantity as regular milk. It provides a similar consistency and is a good option for those who are lactose intolerant.

• vegetable oil - Substitute with coconut oil: Use melted coconut oil in the same quantity. It adds a subtle coconut flavor and is a healthier fat option.

• heavy cream - Substitute with coconut cream: Use the thick part of canned coconut milk. It whips up similarly to heavy cream and adds a slight coconut flavor.

• sugar - Substitute with maple syrup: Use ¾ cup of maple syrup for every 1 cup of sugar. Reduce other liquids in the recipe by ¼ cup. Maple syrup adds a unique flavor and moisture.

• Store the Japanese matcha roll cake in an airtight container to maintain its freshness. Ensure the container is large enough to accommodate the cake without squishing it.

• Keep the cake in the refrigerator if you plan to consume it within 2-3 days. The whipped cream filling can spoil quickly at room temperature, so refrigeration is essential.

• For longer storage, wrap the cake tightly in plastic wrap before placing it in the airtight container. This will prevent it from drying out and absorbing other odors from the fridge.

• If you wish to freeze the cake, first wrap it in plastic wrap and then in aluminum foil. This double-layer protection helps to prevent freezer burn and maintain the cake's texture.

• Label the wrapped cake with the date before freezing. The matcha roll cake can be stored in the freezer for up to 1 month.

• When ready to enjoy the frozen cake, transfer it from the freezer to the refrigerator and let it thaw overnight. This gradual thawing process helps to preserve the cake's moisture and texture.

• Avoid thawing the cake at room temperature as this can cause the whipped cream filling to become too soft and potentially spoil.

• Once thawed, consume the cake within 1-2 days for the best taste and texture.

• Gently unwrap the Japanese matcha roll cake from its parchment paper and place it on a microwave-safe plate.
• Lightly cover the cake with a damp paper towel to maintain its moisture.
• Microwave on low power (about 30-40% power) for 10-15 seconds. Check the cake and repeat if necessary, but avoid overheating to prevent the whipped cream filling from melting.
• Alternatively, preheat your oven to 150°C (300°F). Wrap the matcha roll cake in aluminum foil to keep it from drying out.
• Place the wrapped cake on a baking sheet and warm it in the oven for about 5-10 minutes.
• For a more delicate approach, use a steamer. Wrap the cake in parchment paper and place it in the steamer basket.
• Steam on low heat for about 5 minutes, ensuring the cake stays moist and the cream filling remains intact.
• If you prefer a room temperature option, simply let the cake sit out on the counter for about 30 minutes before serving.

• Oven: Used to bake the matcha roll cake at the specified temperature.

• Baking tray: Holds the cake batter while it bakes in the oven.

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

• Mixing bowls: Separate bowls for beating egg whites and mixing egg yolks with other ingredients.

• Electric mixer: Beats the egg whites to stiff peaks and whips the heavy cream.

• Whisk: Used to mix the egg yolks and sugar until pale and thick.

• Sifter: Sifts the cake flour and matcha powder to remove lumps and ensure even mixing.

• Spatula: Folds the egg whites into the matcha batter gently.

• Toothpick: Checks if the cake is baked through by inserting it into the center.

• Cooling rack: Allows the cake to cool slightly after baking.

• Knife: Helps to slice the roll cake after it has been chilled.

• Refrigerator: Chills the roll cake to set the filling before serving.

Prepare ingredients in advance: Measure and sift cake flour and matcha powder ahead of time. Separate egg whites and yolks before starting.

Use a stand mixer: Whip egg whites and heavy cream faster with a stand mixer instead of a hand whisk.

Cool the cake quickly: Place the baked cake on a wire rack to cool faster before rolling.

Chill the bowl and beaters: For quicker whipped cream, chill the mixing bowl and beaters in the freezer for 10 minutes before use.

Line the tray properly: Ensure the parchment paper fits the baking tray perfectly to avoid any batter spills.