Matcha Swiss Roll with Lemon Mascarpone Whipped Cream
A delicate sponge cake infused with earthy matcha green tea powder, rolled around a luxurious lemon mascarpone cream filling. The vibrant green cake provides a beautiful contrast to the creamy white filling, while the subtle citrus notes complement the grassy matcha flavor. Perfect for afternoon tea, special occasions, or when you want to impress guests with an elegant Japanese-inspired dessert. This version stands out with its light, airy texture and the sophisticated pairing of matcha and lemon zest.
Ingredients
- ¾ cup cake flourall-purpose flour3/4 cup minus 2 Tbspgluten
use 3/4 cup all-purpose flour minus 2 Tbsp plus 2 Tbsp cornstarch
Full guide → - 1 Tbsp cake flourall-purpose flour3/4 cup minus 2 Tbspgluten
use 3/4 cup all-purpose flour minus 2 Tbsp plus 2 Tbsp cornstarch
Full guide → - ¼ tsp salt
- 1 tsp baking powder
- 2 Tbsp matcha green tea powder
- 5 large eggs, yolks separated from whites
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup milk
- 8 oz mascarpone cheese, at room temperature
- 3 Tbsp powdered sugar, divided
- powdered sugar, additional for dusting
- ½ cup heavy cream, cold
- ½ tsp lemon zest
Instructions
- 1
Preheat oven and prepare jelly roll pan with cooking spray, parchment paper, and light flour dusting
- 2
Sift together cake flour, salt, baking powder, and matcha powder
- 3
Beat egg whites to stiff peaks and set aside
- 4
Beat egg yolks and sugar until pale and frothy, then add vanilla and milk
- 5
Slowly add dry ingredients using rubber spatula until incorporated without overmixing
- 6
Fold egg whites into mixture in three additions
- 7
Pour batter into prepared pan and spread evenly
- 8
Bake until cake springs back to touch
- 9
Run knife around edges to loosen cake
- 10
Place clean kitchen towel on work surface and dust generously with powdered sugar
- 11
Invert cake onto towel and remove parchment paper
- 12
Roll cake and towel together into a log and cool to room temperature
- 13
Beat heavy cream with powdered sugar until stiff peaks form
- 14
Mix mascarpone with remaining powdered sugar
- 15
Fold whipped cream into mascarpone mixture and add lemon zest
- 16
Unroll cooled cake, spread filling, and roll back into log
- 17
Refrigerate before slicing and dust with powdered sugar before serving
Tips
Keep egg whites in the fridge while preparing other components to maintain their stability and volume.
Roll the cake while still warm with the towel to create the shape memory, preventing cracks when adding filling.
Taste the mascarpone filling and adjust powdered sugar to your preference for the perfect sweetness balance.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and refrigerated
Slice with sharp knife and dust with powdered sugar just before serving
Common Mistakes
Avoid overmixing the batter to prevent tough, dense cake
Don't skip the towel rolling step to prevent cracking when filling
Ensure mascarpone is room temperature to avoid lumpy filling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 3/4 cup all-purpose flour minus 2 Tbsp plus 2 Tbsp cornstarch
Full guide →General Alternatives
FAQ
Can I make this without matcha powder?
Yes, substitute with equal amount cocoa powder for chocolate Swiss roll or omit for vanilla version, though you'll lose the signature green color and earthy flavor.
What if my cake cracks when rolling?
Minor cracks are normal and will be hidden by powdered sugar dusting. Next time, roll while cake is still warm and ensure proper moisture with the towel method.
How long can I keep this refrigerated?
The Swiss roll stays fresh for up to 3 days covered in the refrigerator, though it's best enjoyed within 24 hours for optimal texture and flavor.