Matcha Tiramisu with 50/50

Matcha Swiss Roll Cake

Fluffy sponge with whipped cream.

This light and airy Swiss roll is infused with ceremonial grade matcha and filled with luscious whipped cream. Made with no artificial flavors or preservatives, it's as wholesome as it is beautiful.

Ingredients

For the sponge cake:

• 4 large eggs (room temp)
• 1/3 cup (70g) granulated sugar
• 1 tsp vanilla extract
• 1/2 cup (60g) all-purpose flour
• 1 tbsp cornstarch
• 2 tsp matcha powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp milk
• 2 tbsp vegetable oil

For the whipped cream:

• 1 cup (240ml) heavy cream (cold)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Make the sponge: Whisk eggs and sugar until pale and fluffy. Add vanilla. Sift in flour, cornstarch, matcha, baking powder, and salt. Gently fold until just combined. Mix in milk and oil.
2. Bake: Pour batter into a lined 10x15-inch (25x38cm) jelly roll pan. Smooth the top. Bake at 350°F (175°C) for 12–14 minutes, until the cake springs back when lightly touched.
3. Roll the cake: While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Roll up gently with the towel and let cool completely.
4. Fill & roll: Unroll the cake. Spread whipped cream evenly over the surface. Roll up again (without the towel). Chill for 30 minutes before slicing and serving.

Makes: 8–10 slices

Dr. Kesha's Tip: Don't overbake! A soft, flexible sponge is key to a perfect roll. Chill the roll before slicing for clean, beautiful swirls.