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Matcha Rose Swiss Roll

Elegant sponge cake roll with rose-flavored pink sponge and earthy matcha green tea cream filling, frosted with the same matcha cream and garnished with crushed rose petals and a dusting of matcha powder.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Fusion, Japanese-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pink Rose Sponge Cake
  • 1 cup all-purpose flour sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large egg yolks room temperature
  • 4 large egg whites room temperature
  • 1 cup granulated sugar divided
  • 1/4 cup whole milk room temperature
  • 3 tbsp neutral oil e.g., canola or vegetable oil
  • 1 tsp food-grade rose water
  • 2-3 drops pink food coloring gel color is best
Matcha Cream Filling and Frosting
  • 1 cup cold heavy whipping cream
  • 1/2 cup powdered sugar sifted
  • 1 tbsp matcha powder premium grade is best
  • 1 tsp vanilla extract

Equipment

  • 10x15 inch (25x38 cm) jelly roll pan
  • Mixing bowls (large and grease-free)
  • Hand mixer or stand mixer with whisk attachment
  • Baking sheet (for cooling)
  • Wire rack
  • Sifter/Tea strainer
  • Clean Kitchen Towel
  • Parchment paper
  • Offset spatula
  • Bench Scraper
  • Large rubber spatula

Method
 

  1. Separate eggs, preheat oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
  2. In the yolk bowl, cream egg yolks and half the sugar until pale. Whisk in oil, milk, rose water, and pink food color. Sift in flour, baking powder, and salt. Whisk to combine.
  3. In the grease-free bowl, beat egg whites with remaining sugar gradually until stiff, glossy peaks form.
  4. Carefully fold egg white mixture into the yolk mixture in three additions, maintaining lightness.
  5. Spread batter evenly in the pan and bake 12–15 minutes until spongy and golden. Do not over-bake.
  6. Immediately turn hot cake onto a sugar-dusted towel, peel off parchment, and pre-roll with the towel, starting from a short end. Cool completely.
  7. For the filling: Whip heavy cream until soft peaks form. Add sifted powdered sugar, matcha powder, and vanilla. Whip to stiff, stable peaks.
  8. Reserve some matcha cream. Carefully unroll cooled cake. Spread remaining filling evenly. Re-roll the cake and frost the exterior with the reserved cream. Chill and slice.

Notes

Ensure all ingredients are at the specified temperatures. Roll the hot cake immediately in a towel. Use food-grade rose water and high-quality matcha for the best flavor. Chill well before slicing.