Baked Green Tea Roll Cake with Sweetened Cream Filling
Light and fluffy sponge cake infused with matcha powder wrapped around a smooth, lightly sweetened cream filling for an elegant Japanese dessert. This japanese-inspired desserts ready in about 35 minutes layers large eggs, granulated sugar, cake flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup cake flour
- 2 tbsp matcha powder
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- Step 2: In a large bowl, beat 4 large eggs and 3/4 cup granulated sugar with an electric mixer on high speed for 5 minutes until thick, pale, and tripled in volume.
- Step 3: Sift together 3/4 cup cake flour and 2 tbsp matcha powder, then gently fold into the egg mixture in three additions, taking care not to deflate the batter.
- Step 4: Pour the batter evenly into the prepared pan and bake for 12-15 minutes until the top springs back when lightly pressed.
- Step 5: While the cake bakes, whip 1 cup heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Step 6: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake with the towel from the short edge. Let cool completely.
- Step 7: Unroll the cooled cake gently, spread the whipped cream evenly over the surface, then re-roll tightly without the towel. Slice and serve chilled.
Frequently asked questions
How long does Baked Green Tea Roll Cake with Sweetened Cream Filling take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Green Tea Roll Cake with Sweetened Cream Filling?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Green Tea Roll Cake with Sweetened Cream Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Green Tea Roll Cake with Sweetened Cream Filling for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Green Tea Roll Cake with Sweetened Cream Filling?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
