A dreamy rolled cake filled with creamy matcha filling and fresh strawberries — soft, rich, and irresistibly flavorful. Perfect for celebrations or anytime you’re craving something elegant and delicious!
Ingredients (Sponge Cake)
4 large eggs
100 g (½ cup) granulated sugar
90 g (¾ cup) cake flour (sifted)
1 tbsp matcha powder
1 tsp vanilla extract
¼ tsp salt
For the Filling
300 ml heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
1 tbsp matcha powder (optional for stronger flavor)
1 cup fresh strawberries, chopped
For Strawberry Sauce (optional but recommended)
1 ½ cups fresh or frozen strawberries
2 tbsp sugar
1 tsp lemon juice
Method of Preparation
Prepare the Sponge Cake
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, beat the eggs and sugar together for 5–7 minutes until pale, thick, and fluffy.
- Add vanilla and salt, then gently fold in the sifted flour and matcha powder.
- Pour the batter into the tray and spread evenly.
- Bake for 10–12 minutes until set (do NOT overbake).
- Turn the cake out onto parchment paper dusted with powdered sugar and roll it while warm. Let it cool completely. Prepare the Filling
- Whip the heavy cream, powdered sugar, vanilla, and matcha until thick and spreadable.
- Gently fold in the chopped strawberries. Assemble
- Unroll the cooled cake, spread the matcha strawberry cream evenly over the surface.
- Roll it back gently into a roulade.
- Refrigerate for 1–2 hours for best texture. Prepare Strawberry Sauce (optional)
- Heat strawberries with sugar and lemon juice for 5–7 minutes until thickened. Allow to cool and pour over the roulade. Serving Suggestions
Dust with powdered sugar
Drizzle with strawberry sauce
Garnish with fresh strawberries