The Perfect Gluten-Free Japanese Matcha Roll Cake Recipe

Green tea’s vibrant matcha converts ordinary desserts into extraordinary culinary experiences.

japanese pastry chefs have long celebrated this unique ingredient’s magical properties in creating delicate, sophisticated sweets.

A gluten-free matcha roll cake represents cultural innovation and dietary sensitivity in one elegant package.

Delicate, spongy textures merge with earthy, nuanced flavor profiles that dance across your palate.

Light and airy, this delightful dessert challenges traditional baking expectations while honoring time-honored japanese confectionery techniques.

Subtle green hues and silky smooth textures promise a sensory journey that transcends typical cake encounters.

Baking this masterpiece requires precision, passion, and a willingness to embrace culinary adventure.

Matcha Roll Cake That’s Light Yet Indulgent

• Create Unique Fusion Dessert: Blend traditional Japanese matcha flavors with a classic roll cake, offering a delightful twist on a beloved dessert that surprises taste buds.
• Enjoy Delicate Texture Magic: Experience an incredibly light, airy cake with a silky smooth cream filling that melts in your mouth, creating a perfect balance of softness and richness.
• Master Gluten-Free Baking Triumph: Craft a stunning gluten-free dessert that proves alternative baking can be just as delicious and elegant as traditional recipes, making it ideal for those with dietary restrictions.

Ingredients Behind This Gluten-Free Japanese Classic

• Egg Whites, Cream of Tartar: Essential for creating a light, airy meringue with stable structure and volume.
• Egg Yolks: Provides rich flavor and helps bind the cake ingredients together.
• Sugar: Sweetens the cake and helps stabilize the meringue.

• Cornstarch: Gluten-free thickener that helps create a delicate cake texture.
• Matcha Powder: Authentic Japanese green tea powder that adds vibrant color and distinct earthy flavor.
• Applesauce: Adds moisture and helps replace some fat in the recipe.

• Heavy Cream, Sweetened Condensed Milk: Creates a rich, smooth, and stable whipped cream filling.
• Red Bean Paste: Traditional Japanese sweet filling that adds cultural authenticity and unique flavor.

• Parchment Paper: Ensures easy cake removal and prevents sticking.

Rolling and Filling the Perfect Matcha Cake

Step 1: Prepare Baking Setup

Grab a 13×18-inch sheet pan and line it with parchment paper. Set your oven to warm up at 340°F (170°C).

Step 2: Create Fluffy Meringue

Use a stand mixer to whip egg whites with cream of tartar until they become frothy. Slowly sprinkle in sugar while continuing to whip until the mixture forms stiff, glossy peaks.

Step 3: Mix Egg Yolk Base

• Applesauce
• Matcha powder

Stir until the mixture becomes smooth and well combined.

Step 4: Combine and Bake Cake Layer

Carefully fold the yolk mixture into the meringue, maintaining the airiness. Spread the batter evenly across the prepared sheet pan. Slide into the preheated oven and bake for 17-20 minutes until the cake sets and looks golden. Transfer to a wire rack and let cool completely.

Step 5: Whip Dreamy Filling

In a chilled bowl, whip cold heavy cream with sweetened condensed milk until the mixture forms stiff, luxurious peaks.

Step 6: Roll and Fill Cake

Gently flip the cooled cake onto a fresh piece of parchment paper. Peel off the original parchment with care. Spread the whipped cream across the cake surface. Dot with red bean paste for extra flavor. Starting from the short end, carefully roll the cake into a beautiful spiral.

Step 7: Chill and Set

Place the rolled cake in the refrigerator for at least one hour to firm up and enhance the flavors.

Step 8: Serve and Enjoy

Slice the chilled roll cake into beautiful rounds. Serve immediately and store any remaining cake in the refrigerator or freezer, wrapped securely to preserve its delightful texture.

Tips to Get a Clean Roll and Soft Texture

• Master Meringue Technique: Whip egg whites slowly and steadily, ensuring no yolk traces interfere with peak formation for a light, airy texture.
• Temperature Control: Use room temperature eggs for better volume and smoother meringue, which helps create a more delicate cake structure.
• Gentle Folding Strategy: Incorporate meringue into yolk mixture with a careful, sweeping motion to preserve air bubbles and maintain the cake's soft, fluffy consistency.
• Even Spreading Trick: Use an offset spatula to distribute batter uniformly on the sheet pan, preventing thick or thin spots that could affect baking.
• Cooling Wisdom: Allow the cake to cool completely before filling and rolling to prevent cream from melting and ensure a crisp, clean roll.

Best Way to Store Matcha Cake Without Drying Out

• Refrigerate: Store the matcha roll cake in an airtight container for up to 3 days. Wrap tightly with plastic wrap to prevent drying out and absorbing other refrigerator odors.
• Freeze: Slice the cake before freezing for easier portioning. Place individual slices in freezer-safe containers or wrap securely in plastic wrap and aluminum foil. Frozen roll cake maintains quality for 1-2 months.
• Reheat: Thaw frozen cake slices in the refrigerator overnight. For best texture, serve chilled or let sit at room temperature for 10-15 minutes before enjoying. Avoid microwaving to prevent cream filling from becoming runny or cake becoming tough.

What Tastes Great with This Subtle Green Dessert

• Pair with Refreshing Green Tea: Serve the matcha roll cake alongside a hot cup of sencha or gyokuro green tea to enhance the delicate matcha flavor and create a traditional Japanese dessert experience.
• Complement with Light Fruit Sorbet: Add a scoop of yuzu or raspberry sorbet next to the cake slice to provide a tangy contrast and cleanse the palate with its bright, refreshing notes.
• Balance with Creamy Hojicha Latte: Enjoy the roll cake with a warm hojicha latte, whose roasted tea flavor and creamy texture will beautifully harmonize with the cake's light texture and subtle sweetness.
• Garnish with Fresh Berries: Top the cake with a few fresh raspberries or strawberries to add a pop of color and a hint of tartness that cuts through the cake's rich cream filling.

New Flavors to Try with Matcha Roll Base

• Chocolate Matcha Swirl: Incorporate dark chocolate powder into half the batter, creating a marbled effect with green and brown swirls. Fold gently to maintain distinct color patterns.
• Berry Fusion Filling: Replace red bean paste with fresh strawberry or raspberry compote. Macerate berries with a touch of sugar to enhance natural sweetness and create a vibrant, fruity interior.
• Nutty Crunch Edition: Sprinkle finely chopped pistachios or almonds between the cream layer and cake before rolling. Add subtle texture and complementary nutty flavor that pairs beautifully with matcha's earthy notes.
• Coconut Dream Version: Mix shredded coconut into the whipped cream filling. Dust the exterior with additional toasted coconut flakes for a tropical-inspired transformation that adds richness and visual appeal.

Gluten-Free Japanese Matcha Roll Cake Recipe

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• Total Time: 40 minutes
• Yield: 8 1x

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Description

Silky Japanese matcha roll cake offers delicate green tea elegance with tender sponge and smooth cream filling. Light texture and balanced sweetness invite you to savor this classic Asian dessert celebration.

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Ingredients

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Main Ingredients:

• 5 large egg whites, room temperature (190 grams / 6.7 ounces)
• 5 large egg yolks (73 grams / 2.6 ounces)
• 1 cup sweetened red bean paste
• 1 ⅔ cups cold heavy cream (397 grams / 14 ounces)
• ⅓ cup unsweetened applesauce (113 grams / 4 ounces)

Dry Ingredients:

• ⅓ cup cornstarch, sifted (43 grams / 1.5 ounces)
• 2 teaspoons matcha powder
• ¼ cup sugar (50 grams / 1.8 ounces)
• 2 tablespoons sugar (25 grams / 0.9 ounces)

Additional Ingredients:

• ½ teaspoon cream of tartar
• ¼ cup heavy cream, heated in microwave (56 grams / 2 ounces)
• ½ cup sweetened condensed milk or ⅓ cup sugar (optional)

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Instructions

1. Preheat the oven to 340°F (170°C) and line a 13×18-inch sheet pan with parchment paper, ensuring complete coverage and smooth edges.
2. Create a fluffy meringue by whisking egg whites and cream of tartar until they become frothy. Gradually incorporate sugar while continuing to whip until glossy, firm peaks develop.
3. In a separate mixing bowl, transform egg yolks into a pale, creamy mixture by vigorously beating with sugar. Warm the heavy cream briefly, then slowly incorporate it into the yolk mixture.
4. Carefully sift cornstarch into the yolk mixture, then introduce applesauce and matcha powder. Blend thoroughly until a uniform, smooth consistency is achieved.
5. Delicately fold the matcha-infused yolk mixture into the prepared meringue, maintaining the airiness of the meringue while ensuring even color distribution.
6. Spread the combined batter evenly across the prepared sheet pan, using a spatula to create a smooth, level surface.
7. Bake in the preheated oven for 17-20 minutes, watching for a set texture and light golden edges. Remove and transfer to a wire rack for complete cooling.
8. Whip cold heavy cream with sweetened condensed milk in a chilled bowl, beating until stiff, voluminous peaks form.
9. Once cooled, gently invert the cake onto a fresh parchment paper, carefully peeling away the original baking paper.
10. Generously spread the whipped cream across the cake’s surface, leaving a small border around the edges.
11. Dot the cream with delicate spoonfuls of red bean paste, creating an artistic pattern.
12. Roll the cake carefully from the short end, using the parchment paper to assist in creating a tight, even roll.
13. Refrigerate the rolled cake for a minimum of one hour to set and enhance flavor melding.
14. When ready to serve, slice the chilled roll cake into elegant rounds. Store any remaining portions in an airtight container in the refrigerator or freezer.

Notes

• Master this delicate Japanese dessert by paying close attention to the egg white and yolk mixing technique for a light, airy texture.
• Sifting cornstarch and matcha powder prevents lumps, ensuring a smooth, silky cake batter with even flavor distribution.
• Folding the meringue into the yolk mixture requires a gentle hand to maintain the cake’s signature fluffy consistency.
• Cooling the cake completely before filling prevents cream from melting and helps achieve a perfect, tight roll.
• Red bean paste adds a traditional Japanese touch, but you can substitute with other fillings like strawberry jam or chocolate ganache for a personalized twist.
• Refrigerating the roll cake helps set the cream and enhances the flavors, making it an ideal make-ahead dessert for special occasions.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 330
• Sugar: 18g
• Sodium: 50mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 120mg