Matcha Swiss Roll Cake

This Matcha Swiss Roll Cake is variation of a classic and is a colourful and seasonal - an elegant finish to a holiday meal.  Using matcha powder to flavor and color the cake, it is the whipped egg whites that creates the volume and delicate texture.


¾ cup cake flour

½ teaspoon baking powder

¼ teaspoon salt

1 tablespoon Nice Matcha or Chef's Matcha powder (add more for more color)

4 large egg yolks, room temperature

1 teaspoon vanilla extract (or vanilla bean paste)

¾ cup granulated sugar, divided

¼ cup sour cream, at room temperature

4 tablespoons butter, melted

4 large egg whites, room temperature

¼ teaspoon cream of tartar

1-  8 oz Cream cheese block, softened

¾ cup powdered sugar

3 tablespoons raspberry jam (or strawberry...or any other jam!)



  1. Preheat oven to 375°F. Lightly grease a half-sheet pan or 15" x 10" x 1" jelly roll pan with non-stick spray and/or line with parchment paper.
  2. Using a fine mesh sieve, sift together the cake flour, baking powder, salt, and matcha powder into a small bowl. Set aside.
  3. Add melted butter, egg yolks, ½ cup of granulated sugar, sour cream, and vanilla extract in a medium bowl. Using a hand whisk, mix until thoroughly combined (doubled in size).
  4. Wipe clean the bowl of a stand mixer with white vinegar or lemon to remove any trace of oil. DO NOT SKIP this step.  Use a paper towel to wipe clean. There should be no moisture remaining in the bowl.
  5. Add the egg WHITES to the bowl of a stand mixer. Using the whisk attachment, beat the egg WHITES on high for about 2 minutes or until foamy. Add the cream of tartar, then gradually add the remaining granulated sugar (a tablespoon at a time) and continue to beat for about 3-4 minutes or until medium peaks form.  Be careful not to over beat. 
  6. Gradually add the flour mixture to the egg yolk mixture until combined.
  7. Using a rubber spatula, FOLD the beaten egg whites carefully into the batter - scrape the meringue from the side of the bowl and fold it over the cake batter; repeat until it's combined and no meringue is left. 
  8. Spread the batter evenly over the prepared pan. Tap the bottom of the pan over the kitchen counter 3-4 times to remove bubbles. Bake for 12-13 minutes or until the top springs back when it's touched.
  9. Place a large parchment paper or clean kitchen towel (larger than the cake) over a flat surface or the bottom of another half-sheet pan. Immediately flip the cake over, then peel off the parchment paper.  GENTLY roll the cake from the narrow end using a slow and steady motion. Leave the parchment paper intact and allow the cake to cool completely.
  10. In a medium bowl, mix the softened cream cheese and sifted sugar until it is combined.
  11. CAREFULLY unroll the cooled matcha cake over a baking sheet. Using a rubber spatula, spread the cream cheese filling evenly over the cake, leaving about half an inch around the borders. Spread the raspberry jam evenly atop the cream cheese.
  12. CAREFULLY roll the cake back up without the parchment paper and on the same side up as before so you are working in the same direction. Wrap tightly with plastic wrap and chill for about an hour.
  13. Once chilled, dust with powdered sugar or whipped cream.

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