Green Tea Swiss Roll

CreatorSinsDeed Prep Time: 30 mins (make the day before) Difficulty: It's not fun unless it hurts.
Serving: It's for me. Call me and I will eat the cake. Cooktime: 30 mins  



  • Cake:
  • 4 eggs at room temp
  • 40 ml milk
  • 40 grams of vegetable oil
  • 1/2 teaspoon vanilla extract
  • 30 gram all purpose flour
  • 30 gram corn starch
  • Pinch of salt
  • 80 grams of sugar - sifted
  • 3 tablespoons of unsweetened match powder (optional. if green tea ain't your thing, replace with 1/2 teaspoon of vanilla extract)
  • Cream:
  • 2 ounces of cream cheese
  • 1/2 cup of heavy whipping cream
  • 1/8 cup of sugar
  • Vanilla extract



In a 9x13 inch baking pan, grease the insides with butter (or lard) and line it with parchment paper. This is just to make sure it stays! Preheat the oven to 340 degrees.


In a bowl, mix together 4 egg yolks (set aside the whites for later) and 20 grams of sugar. Whisk this until the sugar dissolved. Then, add in 40 ml of milk, 40 grams of vegetable oil and the unsweetened matcha (or vanilla extract, depending on what you're making). Whisk until smooth. The oil should be fully incorporated into the mixture. Gradually sift in the flour and cornstarch and mix again. This will have a thick, batter-like consistency. Set this aside.


Whip the egg whites. Add in a 1/4 teaspoon of vinegar to the whiles to help the peaks form. As you are whipping the whites, gradually add in 60 grams of sugar until you see stiff peaks form when you lift the mixer.


Take 1/3 of the egg whites and mix it into the egg yolk mixture. After the whites have been fully incorporated, gradually and gently fold in the remaining whites. The batter should be a light green.


Pour the batter into a pan and smooth out the batter. We are going to be rolling this, so make sure the cake is an even thickness along all edges. Bake for 25-30 minutes. After this is done, remove the cake and set it aside to cool. We want this to be about room temperature so it doesn't melt the cream. Gently peel the edges of the parchment paper away.


For the cream, I like to use this recipe: You can use your own favourite whipped cream recipe! I like this one because the cream cheese won't make the icing lose its volume as quickly. Please use a 1/4 recipe if you followed the instructions above.


Finally, cut the rough edges of the cake with a knife. Spread the cream evenly, leaving about 1/2 an inch along the final edge. You can add fruit onto the roll at this point. Peaches, mangoes, strawberries are all good! Place the cake on a tea towel and use it as a guide to gently roll the cake into a cylinder. Don't roll the cake too tightly or else it will break. After this is done, wrap the cake with cellophane and set it in the fridge for a few hours (overnight will be perfect!). To eat this, just simply remove the cellophane and slice into 1.5 inch slices (don't be stingy!).



This recipe is hard to get just right, but the rewards are so worth it! You'll need a food scale for this one!