Roll cakes are extremely popular in Japan, you can find them sold in most bakeries and cake shops, and they come is so many different flavors! My recipe mixes matcha powder and fresh blueberries to bring to the table something sweet and also a little good for you. It’s the perfect tea time snack!
Initially though, I was quite nervous about messing up this recipe… I was afraid the sponge cake would break apart during the rolling process and thus anticipated a baking disaster. I was so nervous that I gave my poor hubby a hard time for standing in the light, when he was helping me take the pictures below – sorry boo!
I’m no baking expert so it doesn’t take much to rattle my confidence in that department.
But everything turned out well and the process was actually kind of fun!
This matcha roll cake has the classic flavor profile of a Swiss roll but looks classier and contains less sugar. It’s the perfect dessert to pair up with tea or coffee and can keep in the fridge for about a week. The steps for this matcha roll cake are very easy to follow: Beat the eggs and sugar until you get a light yellow, glossy and fluffy texture.
Put the remaining dry ingredients in a sifter or colander and sift into a bowl. Repeat one more time. Slowly add dry ingredients to the egg and sugar mixture and beat the mixture on low for one minute.
Line a 13 x 8 inch baking tray with parchment paper and spray cooking spray over it.
Pour batter over and spread evenly.
Lay a 13 x 8 inch towel (or bigger) on a table and dust powdered sugar on top.
Carefully (take your time) tilt the pan over and lay the sponge cake on top of the powdered sugar. Be VERY gentle for this step!
Roll the cake together with the towel and let cool for about 12 minutes.
Unroll the cake and evenly spread whipped cream on top. Add blueberries or sliced strawberries if you prefer.
Very gently and slowly re-roll the cake (without the towel this time).
Roll some more…
All the way to the end and voila! Eat matcha roll cake immediately or let it cool in the fridge, covered with saran wrap or foil.
Matcha Blueberry Roll Cake (ロ-ル ケ-キ)
Spongey, green tea flavored cake rolled in freshly whipped cream and blueberries.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tbsp all-purpose flour
- 4 teaspoons matcha / green tea powder
- 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup fresh blueberries
- 2 tablespoons confectioners sugar
- 1 cup freshly whipped cream
- Preheat oven to 325ºF.
- Line a 13 x 8-inch baking tray with parchment paper and spray with non-stick cooking spray.
- Add eggs and sugar in a bowl and mix on high speed for 7-8 minutes, until glossy (light yellow color).
- Sift four, green tea powder, salt and baking powder in a separate bowl. Sift one more time (total of two times).
- Lower speed of the mixer to low and slowly add the sifted mixture to the eggs and sugar. Mix for one minute and turn off the mixer.
- Pour the batter on the baking tray and spread into one even layer. Bake for 14 minutes.
- Meanwhile grab a 8 x 13-inch kitchen towel and lay it flat on a table. Dust the confectioners sugar on top, spreading evenly.
- Take the cake out of the oven and go around the edges of the tray with a knife (to ensure the cake isn’t sticking to the tray).
- Very gently tilt the cake over and lay it on the towel. Gently peel off the parchment paper and beginning with the narrow edges, roll the cake and the towel together.
- Let the cake cool for 12 minutes.
- Slowly unroll the cake, evenly spread the whipped cream and top with blueberries.
- Very gently roll the cake and either serve immediately or refrigerate.
This Matcha Blueberry Roll Cake can keep in the fridge for about one week.
- Serving Size:
- Calories: 188
- Sugar: 15.7 g
- Sodium: 109.2 mg
- Fat: 6.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 17.3 g
- Fiber: 0.2 g
- Protein: 5.5 g
- Cholesterol: 111.2 mg
Keywords: recipe, snack, sweet