Save A light and airy matcha sponge cake rolled with a tangy cranberry-studded whipped cream, perfect for tea time or a festive dessert.
When I first made this matcha swiss roll, my family was amazed by the vibrant color and subtle earthiness paired with the tart cranberries. It's a go-to treat whenever we gather for holidays or want something special after dinner.
Ingredients
- Sponge Cake: 4 large eggs, separated; 100 g (1/2 cup) granulated sugar, divided; 2 tbsp vegetable oil; 2 tbsp whole milk; 1 tsp vanilla extract; 70 g (2/3 cup) cake flour, sifted; 2 tbsp matcha powder, sifted; 1/4 tsp salt
- Cranberry Cream: 200 ml (3/4 cup + 2 tbsp) heavy whipping cream, chilled; 2 tbsp powdered sugar; 1 tsp vanilla extract; 80 g (2/3 cup) fresh or frozen cranberries; 2 tbsp granulated sugar (for cranberries); 2 tbsp water
- Finishing: Powdered sugar, for dusting; Additional cranberries or mint, for garnish (optional)
Instructions
- Prep and bake:
- Preheat oven to 180°C (350°F). Line a 23x33 cm (9x13-inch) jelly roll pan with parchment paper.
- Cranberry compote:
- Combine cranberries, 2 tbsp sugar, and 2 tbsp water in a saucepan. Simmer until cranberries pop and mixture thickens, about 5 minutes. Cool completely, then chop.
- Yolk mixture:
- Beat egg yolks with 50 g sugar until pale and thick. Stir in oil, milk, and vanilla.
- Dry ingredients:
- Sift cake flour, matcha powder, and salt together. Fold into yolk mixture until just combined.
- Egg whites:
- Whisk egg whites until foamy. Gradually add remaining 50 g sugar and beat to stiff peaks.
- Combine batters:
- Gently fold egg whites into matcha batter in three additions. Preserve as much air as possible.
- Bake:
- Pour batter into pan and smooth top. Bake 11 to 13 minutes, until sponge springs back when touched.
- Roll:
- Cool 2 minutes, then turn cake onto a tea towel dusted with powdered sugar. Peel off parchment. While warm, roll cake up in the towel. Cool completely.
- Cranberry cream:
- Whip cream with powdered sugar and vanilla to soft peaks. Fold in chopped cranberries.
- Assemble:
- Unroll cooled cake. Spread cranberry cream, leaving a 2 cm border. Gently re-roll cake.
- Finishing:
- Trim edges, dust with powdered sugar, garnish if desired, and chill for 30 minutes before slicing.
Save One year, we enjoyed this matcha swiss roll at our winter family brunch. My children loved helping with the cranberry filling and dusting the cake with powdered sugar. It's now a delicious tradition we cherish.
Required Tools
Electric mixer, jelly roll pan (23x33 cm / 9x13-inch), parchment paper, saucepan, flexible spatula, clean tea towel
Allergen Information
Contains eggs, dairy (cream, milk), and gluten (wheat flour). Always check ingredient labels for cross-contamination if allergies are a concern.
Nutritional Information
Per serving: 195 calories, 10 g total fat, 22 g carbohydrates, 4 g protein
Save For best texture, chill the swiss roll before slicing so it holds its shape. Enjoy with a cup of hot green tea or as a festive touch to your dessert table.
Recipe FAQs
- → What makes the sponge cake light and airy?
Beating egg whites to stiff peaks and gently folding them into the batter aerates the sponge, resulting in a tender texture.
- → Can I substitute cranberries in the cream?
Yes. Raspberries are a good substitute, and you can add orange zest for extra citrus flavor if desired.
- → Which tools are necessary for this dessert?
You'll need an electric mixer, jelly roll pan, parchment paper, saucepan, flexible spatula, and a clean tea towel.
- → How do I avoid cracking when rolling the sponge?
Rolling the sponge while still warm and dusted with powdered sugar helps it maintain flexibility and prevents cracks.
- → Is this dessert suitable for vegetarians?
Yes, it is vegetarian-friendly but contains eggs, dairy, and gluten. Always check ingredient labels for allergens.
- → What drinks pair well with it?
Green tea complements the matcha flavor, while a light sparkling wine enhances the festive notes.