Name: Matcha White Chocolate Swiss Roll Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 4 h 10 min
Cuisine: Japanese
Ingredients: 4 egg yolks; ¼ cup white sugar; 3 tbsp whole milk; ¾ cup cake flour; 2 tbsp matcha powder; 4 egg whites; ¼ cup white sugar; ⅓ cup white chocolate; 1 cup heavy cream

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Introduction

This Matcha White Chocolate Swiss Roll is a delicate and elegant dessert that combines the earthy flavor of matcha with creamy white chocolate filling. Its light, fluffy sponge cake and silky cream make it perfect for special occasions or an afternoon treat.

The image shows a green tea Swiss roll cake with two visible pieces on a white marbled surface. The main roll sits on a dark gray square plate, revealing three layers: a bright green outer sponge layer with a soft, textured surface, a smooth white cream layer inside that spirals tightly within the sponge, and the inner core made of more cream. Next to it, a cut slice lies on a small white square board, showing the same green sponge and white cream spiral layers. Nearby is a small white cup filled with dark black coffee, and a silver spoon with loose green tea powder scattered near it completes the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg yolks
¼ cup white sugar
3 tbsp whole milk
¾ cup cake flour
2 tbsp matcha powder
4 egg whites
¼ cup white sugar
1/3 cup white chocolate
1 cup heavy cream

Instructions

Step 1: Prepare the white chocolate cream filling by placing the white chocolate in a small bowl. In a small saucepan, bring the heavy cream to a simmer, then pour it over the white chocolate. Stir until the chocolate melts and the mixture is smooth. Cover and chill in the refrigerator for at least 2 hours until cold.
Step 2: When ready to assemble, beat the chilled white chocolate cream until soft peaks form.
Step 3: Preheat the oven to 375°F. Line a 9×13-inch baking pan with parchment paper, leaving extra paper on the sides for easy lifting.
Step 4: Separate the eggs into two bowls. Whisk the 4 egg yolks, then add ¼ cup sugar and continue whisking until thick and pale. Sift in cake flour and matcha powder, then add 3 tbsp milk and mix until combined.
Step 5: Using a mixer, beat the egg whites until foamy. Gradually add ¼ cup sugar and beat until soft peaks form (peaks should droop slightly).
Step 6: Fold one-third of the egg whites into the yolk mixture gently. Repeat folding twice with the remaining whites until fully incorporated without streaks; avoid over-mixing.
Step 7: Pour the batter into the prepared pan, smooth the surface, and tap the pan a few times to release air bubbles.
Step 8: Bake for 11-12 minutes at 375°F until the cake springs back lightly to the touch.
Step 9: Remove the cake from the oven. While hot, place another parchment sheet on top and flip the cake over carefully. Remove the bottom parchment paper, cover with a third parchment sheet, and flip it over once more. Remove the top paper.
Step 10: With the cake still warm, gently roll it up with the parchment paper from one end. Set aside to cool in this rolled shape to prevent cracks.
Step 11: Once cool, unroll the cake and spread the whipped white chocolate cream evenly, leaving a ½ inch border.
Step 12: Roll the cake tightly without parchment paper into a spiral. Wrap in plastic wrap and refrigerate for at least 2 hours before slicing.
Step 13: Before serving, trim the ends to reveal the swirls. Slice with a serrated knife into 6-7 pieces. Optionally dust with powdered sugar or matcha powder.

Tips & Variations

Rolling the cake while warm helps prevent cracks and makes it easier to shape.
Use high-quality matcha powder for the best flavor and vibrant color.
Substitute white chocolate with milk chocolate for a different taste if desired.
Chill the whipped cream filling thoroughly before whipping to achieve the best texture.

Storage

Store the Swiss roll wrapped in plastic wrap in the refrigerator for up to 3 days. Reheat at room temperature for 10 minutes before serving. Avoid freezing, as it may alter the texture of the cream and sponge.

How to Serve

The image shows a green rolled cake cut into four pieces laid on a white marbled surface. The cake has two visible layers: a soft, bright green outer sponge layer with a slightly textured surface and a thick, smooth white cream filling spiraled inside. Three slices are placed flat on the surface, spaced apart, and one larger uncut roll sits on a white plate with a matte finish to the right. A silver spoon with green powder, likely matcha, rests near the slices. In the upper part of the image is a white teapot and a white cup filled with a dark liquid, while a soft, light pink cloth is draped loosely at the bottom left corner. The overall look is clean and crisp with the green and white colors contrasting well with the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sponge cake in advance?

Yes, you can bake the sponge cake a day ahead and keep it wrapped tightly at room temperature or refrigerated. Make sure to roll it warm as instructed to avoid cracks.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and pliable is key. Also, rolling it with parchment paper initially helps maintain its shape and reduces cracks.