Matcha Vertical Roll Cake With Black Sesame Whipped

Name: Matcha Vertical Roll Cake With Black Sesame Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MATCAH; 3/4 cup cake flour; 2 tablespoons matcha powder; 1/2 teaspoon baking powder; 4 large eggs, separated; 3/4 cup sugar; 2 tablespoons milk; BLACK SESAME WHIPPED CREAM; 2 cups whipping cream; 3 tablespoons powdered sugar; 1 tablespoon black sesame powder

Servings: persons

1
Preheat oven to 350F. Line a 12 x 17 inch baking pan with parchment paper.
2
Sift flour, matcha powder and baking powder.
3
Use an electric hand mixer to beat egg whites and 1/4 cup sugar until stiff peaks form.
4
In another bowl, beat the egg yolks until color is lightened. Add the remaining sugar and continue beating until the mixture becomes thick and pale.
5
Add milk and beat to combine.
6
Fold in flour mixture until combine.
7
Gently fold in 1/3 of the egg whites until incorporated into the green tea batter. Then fold in the remaining egg whites until no whites remain.
8
Pour the batter into the prepared pan. Spread the batter evenly. Bake for 10 to 12 minutes, or until springy to touch.
9
When the pan is cool to handle (but the cake is still warm), invert the cake on a clean dish towel on your working surface. Remove the top parchment paper carefully. Then roll the cake while it's still warm, starting from the shorter edge. Let it cool (wrapped) completely.
10
To prepare the whipped cream, beat the cream until soft peaks form, then add the powdered sugar and black sesame powder. Continue beating until firm peaks form.
11
When the cake is completely cool, unroll the cake, and cut it vertically into 3 stripes, each about 3 inches wide.
12
Spread whipped cream on top of each stripe.
13
Re-roll the cake starting with the first stripe until the end of it. Continue rolling by place the cake roll on top of the edge of another stripe. Repeat with the last stripe.
14
Place the whole cake on a serving plate. Frost it generously with the remaining whipped cream.
15
Chill until ready to serve.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: MATCAH, 3/4 cup cake flour, 2 tablespoons matcha powder, 1/2 teaspoon baking powder, and more.

Yes, Matcha Vertical Roll Cake With Black Sesame Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Matcha Vertical Roll Cake With Black Sesame Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions