Save A light and airy matcha sponge cake rolled with a tangy cranberry-studded whipped cream, perfect for tea time or a festive dessert.
I first made this Matcha Swiss Roll for a winter tea party, and its vibrant colors and balanced sweetness made it an instant favorite among friends. The tart cranberries perfectly complement the earthy matcha, creating a dessert that's both elegant and refreshing.
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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)
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Instructions
- Prepare Pan:
- Preheat oven to 180°C (350°F). Line a 23x33 cm (9x13-inch) jelly roll pan with parchment paper.
- Make Cranberry Compote:
- In a small saucepan, combine cranberries, 2 tbsp sugar, and 2 tbsp water. Simmer over medium heat until cranberries pop and mixture thickens, about 5 to 7 minutes. Cool completely, then roughly chop.
- Sponge Batter:
- In a bowl, beat egg yolks with 50 g sugar until pale and thick. Stir in oil, milk, and vanilla. Sift cake flour, matcha powder, and salt together. Fold into yolk mixture gently until just combined.
- Whip Egg Whites:
- In a clean bowl, whisk egg whites until foamy. Gradually add remaining 50 g sugar and beat to stiff peaks.
- Fold Batter:
- Gently fold egg whites into matcha batter in three additions, preserving as much air as possible.
- Bake Sponge:
- Pour batter into prepared pan and smooth the top. Bake 11 to 13 minutes or until sponge springs back when touched.
- Roll Cake:
- Let cool 2 minutes, then turn cake onto a clean tea towel dusted with powdered sugar. Peel off parchment. While warm, roll cake up in the towel starting from the short end and cool completely.
- Cranberry Cream:
- Whip cream with powdered sugar and vanilla to soft peaks. Fold in chopped cranberries.
- Assembly:
- Unroll cooled cake. Spread cranberry cream evenly, leaving a 2 cm (3/4-inch) border. Gently re-roll cake.
- Finishing Touches:
- Trim edges for a neat appearance. Dust with powdered sugar and garnish as desired. Chill at least 30 minutes before slicing.
Save This dessert has quickly become a holiday staple in our family, with everyone crowding around the table as I make the first slice. The aroma of matcha and cranberries always brings back warm memories of festive afternoons together.
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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)
Calories: 195, Total Fat: 10 g, Carbohydrates: 22 g, Protein: 4 g
Save 
Enjoy each delicate slice with your favorite tea for a truly soothing treat. This roll stays moist for up to two days in the fridge, making it a wonderful make-ahead dessert.
Recipe Guide
- → How do I achieve a light and fluffy sponge?
Beat egg whites to stiff peaks and carefully fold them into the batter to preserve airiness for a delicate texture.
- → How do you prevent the cake from cracking when rolling?
Roll the cake while still warm in a towel dusted with powdered sugar to maintain flexibility and minimize cracking.
- → Can I substitute raspberries for cranberries?
Yes, raspberries can be used instead of cranberries for a sweeter and slightly different fruit note in the cream filling.
- → What's the best way to garnish this dessert?
Finish with a dusting of powdered sugar and garnish with extra cranberries or fresh mint leaves for a festive look.
- → What beverage pairs well with this treat?
Pair with green tea for subtle harmony or choose a sparkling wine for a celebratory touch.
- → Is it necessary to chill before slicing?
Yes, chilling for at least 30 minutes helps the roll set and ensures clean, neat slices when serving.
