Strawberry Matcha Roll Cake
This strawberry matcha roll cake is an ultimate summer treat! Delicate sponge cake flavored with Japanese green tea powder and filled with whipped cream and fresh strawberries.
Woohoo, I just booked my ticket to Mongolia!!! In less than a month, I will hug my dear parents, sisters, and cute little niece and nephew (<- oh, how much I missed their cute little faces!). Though time goes by really fast, it feels like forever since I saw my family last summer. I’m beyond excited, and this occasion needs to be celebrated with a cake!
Come join me and enjoy this light and fluffy matcha cake filled with whipped cream and fresh strawberries. Can you taste the summer?
The flight to Mongolia is quite long (25+ hours) and often involves an overnight stay in Tokyo. I love getting out of Narita airport and exploring the city for a few hours. While there, you know it, I stock up on my favorite green tea. I love drinking green tea, I love baking with green tea, I love adding it in my smoothies, yogurt and ice cream! Oh should I make some matcha macarons?? (As you can see, my mind goes wild when I think of green tea powder!)
But what exactly is matcha, you wonder? Matcha is basically high-quality green tea leaves, dried and ground into a powder. There are a few grades of matcha on the market, from super high quality, used for tea ceremonies, to culinary grade and everything in between.
I buy good quality green tea that I can both drink and bake with, because the shelf life of matcha is not very long. Matcha is very sensitive to heat, light, air and loses its quality pretty quick. Once opened, green tea powder is best to be used within couple of months for optimum taste and color. I had once baked with old matcha powder (before I knew better), and the result was not good, to say the least. Bitter, dull brown color, absolutely nothing to brag about. So pick a nice bag of matcha to drink and to bake.
Matcha green tea powder infuses the cakes (or any baked goods) with its delicate, yet earthy, sweet, yet slightly bitter flavors. Pairing it with equally light whipped cream works beautifully. This matcha-whipped cream-strawberry combo is so classic, you really can’t go wrong here!
Hope you enjoyed this cake. Thank you for reading.
Strawberry Matcha Roll Cake
This strawberry matcha roll cake is an ultimate summer treat! Delicate sponge cake flavored with Japanese green tea powder and filled with whipped cream and fresh strawberries.
Yield: 8 servings
Ingredients:
For cake:
- 4 large eggs
- ¼ cup (30gr) all-purpose flour
- 5 teaspoons (5gr) matcha green tea powder
- 1/2 cup (100gr) sugar, divided
For filling:
- ½ cup (120ml) heavy cream
- 2 tablespoons sugar
- 1 teaspoon matcha green tea powder
- 7oz (200gr) fresh strawberries, hulled and chopped
- Powdered sugar for dusting, if desired
Directions:
- Preheat the oven to 375° F (190° C). Line 13x9x2-in baking pan with parchment paper. Spray on cooking spray.
- Separate the egg yolks and egg whites. Set aside.
- In a small bowl, mix matcha green tea powder with 1 tablespoon hot water until smooth.
- In a separate medium bowl, whisk the egg yolks and ¼ cup of sugar until pale and doubled in size, about 2 minutes. Mix in the green tea mixture. Then add flour and mix until well combined.
- In a mixing bowl with whisk attachment, beat the egg whites on medium speed until frothy. Add remaining ¼ cup of sugar one tablespoon at a time. Increase the speed to medium high and continue to beat until hard peaks form.
- Spoon half of whipped egg whites into the egg yolk mixture. Mix with a spatula until smooth, and then transfer it to the remaining whipped egg whites. Carefully fold the batter until smooth. Pour the batter into the prepared baking pan. Using an offset spatula, smooth the surface. Bake for 13-15 minutes, or until inserted toothpick comes out clean.
- Remove the cake from the pan with the parchment paper and cool completely on wire rack.
- Meanwhile, in a mixing bowl with a whisk attachment, beat heavy cream, sugar and grean tea powder on medium speed until hard peaks. Refrigerate until ready to use.
- Once the cake is fully cooled, spread the whipped cream all over the cake and spread the chopped strawberries over the filling. Tightly roll the cake and cut the ends off, if desired. Refrigerate for an hour before serving. Dust with powdered sugar before serving, if desired.
For step-by-step photos and additional notes, read the post above.
This cake is best when served fresh. Store in the fridge tightly covered for up to 2 days.
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That looks amaaazing! Is there an alternative to eggs to make the sponge vegan??
Hi, Avgi! Unfortunately I have zero knowledge on vegan baking and can’t offer any advise on substitution.
It is possible to make this with cake flour (the one that’s says self rising)? Also, I’ve seen some roll cake you have to roll when it’s hot before adding the cream, the Un roll and add cream and roll again… this one is just roll when you add the cream? Just confirming that o do it correctly… I plan on making this soon… thanks for the recipe!!!
Hi, Ina! Hmm, I’ve never used self-rising flour for cakes, but I think it should be fine. With this cake I didn’t had to roll it into a shape while cooling. So you can cool it well flat on a wire rack, and then roll it with frosting. Hope you’ll love it, and let me know how it turns out.
Hello ! I would like to know if I can make this cake into a layered one with the fresh strawberries instead of rolling it and if you have any tip for me about that ! Thanks a lot !
Hi, Clara. I think you could do that. I’d suggest you to check out my mini layer cakes like this one. It might help. Let me know how it turns out if you end up making it. 🙂
Hi,
We love this recipe and wanted to know if you are working with any Matcha Brand because we would love to work with you own your next recipe that uses green tea matcha, please let us know if you are interested in our organic culinary matcha.
Regards,
Robert Cruso
Enzo’s Private Selection
Hi, Robert! Thank you for reaching out. Right now, I’m not working with any specific matcha brand, as I purchase mine in Japan. I’d love to learn more about your product. If you’d like to work with me, send me an e-mail. Thanks!
Hi Shinee,
thanks for sharing this recipe! it looks amazing!
but is it a reason that you use the all purpose flour instead of cake flour?
because i have seen most of recipes for cake roll/ chiffon texture cake are using cake flour.
Hi, Meiji! Great question! In my testing, I didn’t see much of a difference between cake flour and all-purpose flour in this particular recipe. Either way, I got tender and light sponge cake. Hope this helps.
yum! I love recipes with tea ♥
Thank you!
This looks so lovely Shinee. I could have a piece now with a cup of tea:) Visiting from Freedom Fridays.
I could use a slice of this too. 🙂 Thank you for visiting, Belinda!
I always love matcha and this roll looks yummy! Thanks for sharing 🙂
Sure thing, Veronika. I’m glad you liked it.
OMG, looks so good! Love it! I’d love it if you shared this on Worthwhile Wednesdays.
~Allie
Thank you, Allie!
Strawberry & matcha is such a great combo. This cake look so delicious, I’m going to have to try this out. Found you @ Lou Lou Girls.
Thank you, Sarah-Ann. Let me know how it turns out, if you try it. 🙂
What a neat idea! Found you at Monday Funday.
Thank you, Sarah!
How did I miss this one? Especially because I am she whose roll cakes ALWAYS crack! The step by step photos are exactly what I need, thank you!
And of course, being Japanese, the matcha flavour just ticks an extra box….
Nagi, this cake is practically crack-proof (haha did I just made up a new word?). I’m glad you found the step-by-step photos helpful. Thanks!
This looks so good! And I SOOO appreciate the additional information on matcha and the tips to using it well. I hadn’t realized it needed to be used so quickly!
You’re welcome. I’m glad you found the tips helpful. Fresh match makes all the difference. Thank you for stopping by, NellieBellie!
I need to get on board the matcha train! I drink green tea but never had nor worked with matcha. This cake looks delicious and I love the colors. Have a wonderful visit with your family!
Thank you, Thao.
Oh Shinee, this looks so pretty + yummy. The prettiest roll I’ve seen in a while, fr sure. Thank you so much for sharing 😉
You’re welcome, Eileen! And thank you for visiting. 🙂
I love a good cake roll! Enjoy your trip!
Thank you, Ashley!
I love matcha green tea powder!!! LOVE this roll cake!!!! I just saw a cookbook with all recipes involving matcha. . isn’t that awesome?! And a ticket to Mongolia?!!!! so awesome! so happy for you that you will see family!!! happy dance!!!!
Oh my, I need that book in my life! 🙂 Thanks, Alice!
Congrats on your trip! Gosh I can’t wait to see all the beautiful photos when you return. Also this cake is absolutely gorgeous!
Thanks, Jocelyn! 🙂
What a pretty cake! I love the contrasting red + green colors in here, so elegant 🙂
Me too. 🙂 Thanks, June!
This matcha roll is baked to perfection and captured so beautifully too! Craving a slice now Shinee Xx
Thank you so much, Thalia! You’re too sweet!
What a gorgeous cake! I have to admit, it looks intimidating to me! But so yummy! Have a great trip!!
Thanks, Michelle. It’s actually easier you may think. 😉 Hope you give it a try.
Wow, this looks beautiful, Shinee! I’ve of course heard of matcha but have never baked with it. How clever to incorporate it into this sweet roll cake! 🙂 I will have to try the matcha for sure. My Chinese neighbor gave me a green tea where it’s literally like green leaves (I think bamboo leaves?) that you pour hot water over (and the water has to be a certain temperature), and once the leaves sink to the bottom, you drink the tea. I forget the name right now, but it’s really good and I think it’s from a city south of Hong Kong. Anyway, I love that tea so I’m sure I’ll love matcha. 🙂 Hope you have fun visiting your family! 🙂
That tea sounds interesting. Let me know if you remember the name of it. I’m always in the look out for the next best tea! 🙂 Thanks as always for stopping by, Beeta!
This looks amazing! Do you think this would work with gluten free flour?
Lauren, honestly, I never used gluten-free flour, so really have no advise on that. Sorry.
Oh wow, what a GORGEOUS color combo!
Thank you, Nicole! 🙂