Matcha Roll Cake with Earl Grey Mascarpone Cream

I’m all about simple cake recipes that still wow a crowd, and this easy matcha roll cake is a showstopper! The bright green matcha sponge is so soft and fluffy. It’s filled with a floral earl grey mascarpone whipped cream and a thin layer of apricot jam. Every bite is fresh and just a little fruity. It’s the perfect spring dessert!

I truly love all things matcha flavored (have you tried my matcha sugar cookies??), and this matcha cake roll is my newest favorite.💚

Sponge cakes can seem intimidating, but this recipe for matcha sponge cake breaks it down to just a few simple steps. You just need to roll the sponge while it’s still hot to train it into shape, then unroll, fill and re-roll once cooled.

And this green tea matcha roll cake doesn’t have to look perfect. It should be rustic! You don’t need expert decorating skills to make this stunning dessert that you and your guests won’t stop talking about, just like this unique matcha affogato recipe!

Jump to:

• Why You’ll Love This Recipe This Matcha Roll Cake
• Matcha Roll Cake Ingredients (Including Ceremonial vs. Culinary Matcha)
• Substitutions and Variations
• How to Make Matcha Cake Roll (Step by Step, No Cracks)
• Step by Step Instructions
• Expert Baking Tips for a Perfect Matcha Roll Cake (Preventing Cracks and Cracking Myths)
• Recipe FAQs
• More Recipes You’ll Love
• Matcha Roll Cake

Why You’ll Love This Recipe This Matcha Roll Cake

• It’s stunning. That swirl of green sponge, white mascarpone, and apricot jam? Bakery-worthy, just like my pomegranate cake recipe! 🌀
• Matcha makes it unforgettable. That earthy, slightly sweet flavor is unlike most cakes.
• Perfect for spring. The delicate matcha and floral earl grey cream combo just feels like the season. For more spring desserts, try my blackberry lemon cake and mini carrot cake recipe!
• Make it ahead. Bake it the morning of or the night before — it actually gets better as it sits!
• Zero decorating skills needed. Serve as-is or with a dusting of powdered sugar.

Matcha Roll Cake Ingredients (Including Ceremonial vs. Culinary Matcha)

Here are some useful notes on some of the ingredients for this delicious matcha dessert.

• We’re sweetening the cake with granulated sugar and using powdered sugar to sweeten the filling.
• Cake flour gives the cake a nice tender texture.
• Matcha is a green tea leaf powder that gives the cake its vibrant green color and earthy flavor. You can find it online or in the the international foods section or tea and coffee section of most grocery stores. Matcha isn’t the cheapest ingredient, but we’re only using it in the sponge so you won’t need much! Quality matters so I’d go with ceremonial grade for the best color and flavor. I haven’t tried many brands of culinary matcha, so I recommend using this culinary grade matcha powder or going with ceremonial matcha for best results.
• Baking powder helps the cake rise and develop its spongy texture.
• Cream of tartar helps stabilize egg whites so the meringue whips up faster and holds its structure. If you bake often, you’ll find this useful in other recipes.
• Use 6 large separated eggs. It’s easiest to separate the eggs when they are cold. Then let them sit at room temperature for about 30 minutes before whipping. Room temperature egg whites whip into stiff peaks faster.
• Mascarpone cheese makes the filling thicker and more stable when you roll it. It’s similar to but richer than cream cheese. Keep it cold and grab it out of the fridge when you’re ready to use it. It adds a fresh, slightly sweet flavor to this cake, just like in my berry mascarpone ice cream recipe.
• Use heavy whipping cream for the filling. Make sure not to grab half and half or light cream.
• Steep 3 bags of earl grey tea in the cold heavy whipping cream. Keep the cream in the fridge while it steeps and whip it when it’s still cold. Earl grey tea adds a light hint of floral bergamot flavor. I just love it and it reminds me of the floral flavor of my hibiscus cookies recipe.
• The zest of half a lemon gives the filling even more fresh flavor! You can zest the other half of the lemon over the cake before serving if you like!
• We’re using a small amount of milk for the cake. Use any type you prefer.
• Use a neutral oil such as canola oil or avocado oil in the cake.
• I like to spread a thin layer of jam over the cooled sponge before adding the mascarpone whipped cream. It adds just a little something extra, but it’s optional! I use store-bought apricot jam. Orange or raspberry jam would also be nice.

See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

• Don’t have cake flour? Use all-purpose flour instead.
• Out of mascarpone cheese? I haven’t tried this, but I think you could substitute cream cheese. Make sure to use full fat, brick style cream cheese.
• Don’t have jam? You could also spread a thin layer of lemon curd in place of the jam layer.
• If you don’t have cream of tartar, you can leave it out or swap in 1 teaspoon of vinegar or lemon juice.

How to Make Matcha Cake Roll (Step by Step, No Cracks)

Quick Video Recap

Step by Step Instructions

Step 1: Combine the heavy cream and Earl Grey tea bags in a bowl. Stir to immerse the bags in the cream then cover and refrigerate for up to 2 hours. While the cream steeps, make the cake.

Step 2: Whisk to combine the cake flour, baking powder, and salt. Sift in the matcha powder. Whisk again to combine completely. Set aside.

Step 3: Beat egg whites until frothy then mix in the cream of tartar. Gradually add ½ cup sugar. Increase speed to medium-high and beat until stiff, glossy peaks form, about 3–4 minutes. Set aside. Beat egg yolks and remaining ¼ cup (50g) sugar on medium-high until lightened in color and slightly thickened.

Step 4: Add milk, oil, and vanilla, mixing until just combined. Sift the flour mixture over the yolk batter and mix on low speed until smooth. Do not overmix. Use a spatula to fold about ⅓ of the egg white mixture into the egg yolk mixture. Scrape along the bottom of the bowl with the spatula. Fold in another third of the meringue then fold in the rest.

Step 5: Spread batter evenly in a lined baking sheet. Bake for 11-14 minutes until edges are lightly golden. (It’s a thin cake, so it will bake up quickly).

Step 6: While the cake bakes, set out a large sheet of parchment paper and dust it with powdered sugar. When the cake comes out of the oven, dust it lightly with powdered sugar. Run an offset spatula along the edges of the pan to loosen the cake. Carefully invert the pan onto parchment on your work surface. Lift away the pan. Peel the parchment off the bottom of the cake.

While the cake is still warm, use the sheet of parchment on your work surface to roll the cake up tightly from a short end into a cylinder. Let the cake cool completely.

Once the cake has cooled, prepare the filling. Remove the tea bags from the cream, pressing the bags to extract the tea. Whip the cream, powdered sugar and vanilla until you have soft peaks. Add the cold mascarpone and whip until stiff peaks form. 

Step 7: Unroll the cooled cake, spread the jam, if using. Add the whipped cream (Leave the last inch at the end of the cake empty), roll back up (without the parchment paper). Place in an airtight container or wrap in plastic wrap. Chill for at least 30 minutes.

Step 8: Use a long serrated knife to cut about ½” off both ends of the cake. Enjoy as is or dust lightly with powdered sugar and/or matcha powder right before slicing and serving!

Recipe FAQs

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