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Pink Rose & Matcha Swiss Roll

A delicate floral sponge cake rolled with creamy matcha filling for a stunning tea-time dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Rose Sponge Cake
  • 4 eggs room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp rosewater
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 2 tbsp milk
  • 1 tbsp butter melted
  • 3 drops pink food coloring optional
Matcha Cream Filling
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tbsp matcha powder
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Beat eggs and sugar for 4–5 minutes until pale and fluffy.
  3. Mix in vanilla extract, rosewater, and pink coloring.
  4. Whisk flour, baking powder, and salt in a separate bowl.
  5. Gently fold dry ingredients into egg mixture.
  6. Fold in milk and melted butter until smooth.
  7. Spread batter into prepared pan and bake 10–12 minutes.
  8. Turn cake onto powdered sugar dusted towel and roll while warm.
  9. Whip cream, powdered sugar, matcha powder, and vanilla to soft peaks.
  10. Unroll cooled cake, spread matcha cream, then roll again tightly.
  11. Chill for 30–60 minutes before slicing and serving.

Notes

Use high quality culinary matcha for best flavor and color.