Matcha Swiss Roll

A soft, airy sponge with a delicate matcha flavour and a subtle earthy note, perfectly balanced by a smooth, creamy filling. Light, elegant, and not overly sweet — this roll feels refined while still being simple and comforting 

Ingredients

For the sponge

• 3 eggs

• 1/3 cup sugar (80 g)

• 2 tbsp honey

• 1 tsp matcha powder

• 1/4 cup flour (30 g)

• 1 tsp baking powder

For the filling

• 225 g Philadelphia cream cheese 

• 3/4 cup powdered sugar (90 g)

Steps

Sponge

1. Separate the egg whites from the yolks

2. Beat the egg whites on high speed until fluffy

3. Add matcha powder and, while continuing to beat, gradually add the yolks

4. Reduce mixer speed and add flour and baking powder

5. Line a 30 × 40 cm baking tray with parchment paper

6. Spread the batter in a thin layer

7. Bake in a preheated oven at 180°C for about 12 minutes

8. Transfer the sponge onto a towel and roll it up using the towel

9. While the roll cools, prepare the cream

Cream

10. Beat cream cheese with powdered sugar

11. Unroll the cooled sponge, spread the cream evenly, and roll again

12. Dust with powdered sugar if desired