Matcha Roll Cake with Sweet Red Bean Filling

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy sponge cake infused with vibrant matcha powder, rolled with a sweetened red bean paste and fluffy whipped cream. This Japanese-inspired recipe, 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 280 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.

Prep: 20 min Cook: 15 min Serves 8 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper. In a large bowl, beat 4 large eggs with 1/2 cup granulated sugar on high speed until thick, pale, and tripled in volume, about 7 minutes.
  2. Step 2: Sift together 3/4 cup cake flour and 2 tbsp matcha green tea powder. Gently fold the dry ingredients into the egg mixture in three additions, careful not to deflate the batter.
  3. Step 3: In a small bowl, combine 2 tbsp vegetable oil and 3 tbsp milk. Fold this mixture gently into the batter until just combined.
  4. Step 4: Pour batter evenly into the prepared pan and smooth the surface. Bake for 12-15 minutes until the cake springs back when lightly touched.
  5. Step 5: While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off parchment paper, and roll the cake gently with the towel from the short edge. Let cool completely rolled up.
  6. Step 6: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks.
  7. Step 7: Carefully unroll the cooled cake, spread 3/4 cup sweetened red bean paste evenly over the surface, then spread the whipped cream over the red bean layer. Roll the cake back up tightly without the towel.
  8. Step 8: Wrap in plastic wrap and refrigerate at least 1 hour before slicing into 1-inch thick pieces to serve.

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