Matcha roll cake
A soft green tea sponge rolled around lightly sweet whipped cream, pretty enough for a party and quick to make.
- Time50 min plus chilling
- LevelMedium
- Costabout £0.45 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a 30 by 20 cm swiss roll tin with baking paper.
- 2
Whisk the egg yolks with 30 g of the caster sugar until pale. Whisk in the oil and milk. Sift in the flour, 3 teaspoons matcha and baking powder and mix until smooth.
- 3
In a clean bowl, whisk the egg whites until foamy. Add the remaining 50 g sugar a spoonful at a time and whisk to stiff, glossy peaks.
- 4
Fold a third of the whites into the yolk mixture to loosen, then fold in the rest gently.
- 5
Spread into the tin and level. Bake for 12 minutes until springy to the touch.
12 min - 6
Turn out onto a sheet of baking paper, peel off the lining paper and roll up the sponge with the paper inside while it is warm. Cool completely.
- 7
Whip the cream with the icing sugar until it holds soft peaks. Unroll the cake, spread with the cream leaving a 2 cm border, then roll up again tightly using the paper. Chill for 1 hour.
60 min - 8
Trim the ends, dust with icing sugar mixed with 1 teaspoon matcha and slice with a sharp knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
