Matcha Swiss roll Calories

To make a matcha Swiss roll, bake a thin sponge with sifted matcha, eggs, sugar, and flour. Roll the warm cake in parchment to shape it, let it cool, then unroll, spread on cream, and roll it up again.

A matcha Swiss roll often cracks if the sponge is overbaked, allowed to cool flat, or rolled too tightly. Rolling it gently while warm helps it take shape before the cream is added.

Matcha Swiss roll is a modern cake popular in Japan and elsewhere, combining matcha—a Japanese powdered green tea—with the rolled-cake format known as a Swiss roll. It is not one single traditional recipe, so fillings and methods differ.

A matcha Swiss roll tastes mildly grassy and tea-like, with a sweet, creamy contrast. It can taste noticeably bitter if the sponge contains too much matcha or the powder is unevenly mixed.

No, brewed green tea is not a direct substitute for matcha in a matcha Swiss roll because it adds liquid but little concentrated tea flavor. Finely ground green tea may still give a coarser texture and a different taste.

Yes, a matcha Swiss roll can contain caffeine because matcha is made from tea leaves. The amount varies with the matcha used and how much goes into the sponge, so it is not necessarily caffeine-free.

Lightly sweetened whipped cream is a classic filling for a matcha Swiss roll because its mild flavor complements the tea. Cream cheese or mascarpone can make the filling richer, but it should be spread in a thin, even layer.

Store a cream-filled matcha Swiss roll covered in the refrigerator to keep the filling fresh and prevent the sponge from drying out. For the best texture, serve it within a few days and avoid leaving it at room temperature for long.

Use a sharp, thin knife to cut a matcha Swiss roll, wiping the blade clean between slices. Chilling the roll first firms the cream and sponge, helping the slices keep their spiral shape.