Easy Matcha Raspberry Cream Roll Recipe: Quick & Delicious Dessert

Name: Easy Matcha Raspberry Cream Roll Recipe: Quick & Delicious Dessert
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 8
Cuisine: Japanese Fusion Dessert
Ingredients: 3 pieces Large Eggs (Separate yolks and whites); 1/4 cup Granulated Sugar (for whites); 1/4 cup Granulated Sugar (for yolks); 1/2 cup All-purpose Flour (Sifted); 1 tablespoon Matcha Powder (Ceremonial grade preferred); 2 tablespoons Milk (Warm); 2 tablespoons Vegetable Oil (Neutral flavored); 1 1/2 cups Heavy Cream (Chilled); 1/4 cup Powdered Sugar (Sifted); 1 teaspoon Vanilla Extract; 1 cup Fresh Raspberries (For filling and garnish)

Discover how to effortlessly create a stunning Matcha Raspberry Cream Roll, a delightful and visually appealing dessert that combines the unique earthy flavor of matcha with the sweet tartness of fresh raspberries. This quick and easy recipe is perfect for impressing guests or enjoying a special homemade treat, making it a viral favorite.

#Matcha

#Raspberry

#Cream Roll

#Cake

#Dessert

#Easy Recipe

#Sweet Treat

#Baking

#Japanese

Matcha Raspberry Cream Roll, freshly sliced

Recipe Information

20m

Prep Time

12m

Cook Time

1h 2m

Total Time

Servings

Easy

Japanese Fusion Dessert

English

Nutrition (per serving)

280

Calories

Protein

30g

Carbs

16g

Fat

Cross-section of the cream roll, showing layers

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Top view of the finished cream roll with matcha dust and raspberries

Instructions

0/7 completed

1
Prepare the matcha sponge cake batter: Whisk egg yolks with 1/4 cup sugar until pale. In a separate bowl, whisk egg whites with the remaining 1/4 cup sugar until stiff peaks form. Gently fold the yolk mixture into the whites.
Preview
5m
Preview
Prepare the matcha sponge cake batter: Whisk egg yolks with 1/4 cup sugar until pale. In a separate bowl, whisk egg whites with the remaining 1/4 cup sugar until stiff peaks form. Gently fold the yolk mixture into the whites.
5m
Ensure egg whites are whipped to stiff peaks for a fluffy cake. Fold gently to retain air.
2
In a small bowl, dissolve matcha powder in warm milk, then add vegetable oil. Sift flour over the egg mixture and gently fold. Add the matcha-oil mixture and fold until just combined. Spread evenly onto a parchment-lined baking sheet.
Preview
5m
Preview
In a small bowl, dissolve matcha powder in warm milk, then add vegetable oil. Sift flour over the egg mixture and gently fold. Add the matcha-oil mixture and fold until just combined. Spread evenly onto a parchment-lined baking sheet.
5m
Do not overmix the batter to keep the cake light and tender.

3
Bake the sponge cake: Preheat oven to 170°C (340°F). Bake for 10-12 minutes, or until springy to the touch. Immediately invert the warm cake onto a clean tea towel dusted with powdered sugar, peel off parchment, and roll tightly. Let cool completely.
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25m
Preview
Bake the sponge cake: Preheat oven to 170°C (340°F). Bake for 10-12 minutes, or until springy to the touch. Immediately invert the warm cake onto a clean tea towel dusted with powdered sugar, peel off parchment, and roll tightly. Let cool completely.
25m
Rolling the cake while warm prevents cracks. Dusting with powdered sugar prevents sticking.
4
Prepare the raspberry cream: In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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3m
Preview
Prepare the raspberry cream: In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3m
Use very cold cream and a chilled bowl for best whipping results.
5
Assemble the cream roll: Gently unroll the cooled matcha sponge cake. Spread the whipped raspberry cream evenly over the cake, leaving a small border. Arrange fresh raspberries over the cream.
Preview
5m
Preview
Assemble the cream roll: Gently unroll the cooled matcha sponge cake. Spread the whipped raspberry cream evenly over the cake, leaving a small border. Arrange fresh raspberries over the cream.
5m
Distribute raspberries evenly for a consistent flavor in every slice.

6
Carefully re-roll the cake tightly, using the tea towel to assist. Wrap the roll in plastic wrap and chill in the refrigerator for at least 30 minutes to set.
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32m
Preview
Carefully re-roll the cake tightly, using the tea towel to assist. Wrap the roll in plastic wrap and chill in the refrigerator for at least 30 minutes to set.
32m
Chilling helps the roll hold its shape and makes it easier to slice cleanly.
7
Serve: Dust the chilled cream roll with a little extra matcha powder and garnish with fresh raspberries before slicing and serving.
Preview
2m
Preview
Serve: Dust the chilled cream roll with a little extra matcha powder and garnish with fresh raspberries before slicing and serving.
2m
For a clean cut, use a sharp knife warmed under hot water and wiped dry.