Save to Pinterest This Matcha Swiss Roll with Cranberry Cream is my solution for when I want an elegant dessert that feels both special and refreshingly light. The earthy depth of matcha pairs beautifully with cranberries’ bright tang, all tucked inside an airy sponge that melts with each bite. It is a showstopper for tea time or festive tables and a delightful conversation starter.
When I first made this for a holiday brunch, nobody believed it was homemade. Rolling cakes can be intimidating, but this method gets a perfectly soft spiral every time and now my friends ask for it year round.
Ingredients
- Eggs: use fresh large eggs at room temperature for maximum volume and a spongy texture
- Granulated sugar: helps create structure in the sponge and balances the matcha’s earthy notes
- Vegetable oil: gives just enough moisture for flexibility in rolling
- Whole milk: adds richness a fresh taste makes a difference
- Vanilla extract: rounds out the flavors with warmth
- Cake flour: sifted cake flour makes the sponge finer and softer
- Matcha powder: go for vivid green culinary grade matcha for color and grassy aroma
- Salt: a pinch sharpens all the other flavors
- Heavy whipping cream: cold cream whips up best and stays stable in the roll
- Powdered sugar: keeps the whipped cream smooth without any graininess
- Fresh or frozen cranberries: frozen work just fine if fresh are not available always pick unbruised fruit
- Orange zest: optional but adds a bright citrus note to the cranberry compote just a touch
- Powdered sugar: dust the finished cake for a truly bakery finish
Instructions
- Prepare the Pan and Oven:
- Line your jelly roll pan precisely with parchment paper making sure it reaches up the sides to prevent sticking and makes unmolding easy. Preheat your oven to 180C for an even bake.
- Make the Cranberry Compote:
- Simmer cranberries with water and sugar in a small saucepan over medium heat until the berries burst and the mixture thickens about five to seven minutes. Cool fully then chop roughly for easy folding into cream.
- Create the Egg Yolk Mixture:
- Whisk the yolks and half the sugar in a mixing bowl until the mixture turns pale and thick. This step ensures your cake will rise high and fluffy. Stir in oil milk and vanilla until silky.
- Sift and Fold in Dry Ingredients:
- Sift cake flour matcha powder and salt together directly into the yolk mixture. This prevents lumps and ensures delicate texture. Gently fold together until just barely combined being careful not to overmix.
- Beat Egg Whites to Stiff Peaks:
- Whisk egg whites in a separate clean bowl until foamy. Slowly sprinkle in the rest of the sugar and beat until shiny peaks form. Careful not to overbeat or the whites will be dry and tricky to fold.
- Incorporate Egg Whites:
- Add one third of the egg whites into the batter first stirring gently to lighten it. Then fold in the remainder in two more additions using a spatula and broad sweeping motions preserving every air bubble.
- Bake the Sponge:
- Pour the airy batter evenly into your lined pan. Smooth out the top with a spatula. Bake for eleven to thirteen minutes until the cake springs back when gently pressed.
- Roll the Cake with a Towel:
- Let the cake cool two minutes then invert onto a clean tea towel dusted with powdered sugar. Carefully peel away the parchment. Roll the cake up inside the towel while still warm on the short edge. Let it cool fully in this coiled shape.
- Whip the Cranberry Cream:
- Beat cold heavy cream with powdered sugar and vanilla until soft peaks just form. Gently fold in the cooled chopped cranberry compote.
- Fill and Reroll the Cake:
- Unroll the cooled sponge. Spread the cranberry cream evenly leaving a small border at the edges to prevent overflow when rolling. Gently reroll the filled cake.
- Finish and Chill:
- Trim the ends for a neat look if you like dust with powdered sugar and garnish. Chill for at least thirty minutes for easiest slicing.
Save to Pinterest The matcha in this cake is what always captures everyone’s attention. My favorite moment is watching kids try a slice for the first time they are surprised by the deep green color but fall in love with the creamy filling. This cake earned a permanent spot at our family’s New Year’s table after my mom declared it the prettiest dessert she had ever seen.
Storage Tips
Store the finished Swiss roll in the fridge tightly wrapped in plastic for up to two days. If you want to make ahead keep the cake and filling separate and assemble the day you plan to serve. Avoid freezing after assembling as the whipped cream filling can change texture but the bare sponge freezes beautifully just wrap tightly and thaw before filling.
Ingredient Substitutions
If cranberries are unavailable raspberries make a great substitute with a similar tartness. For a dairy-free version use coconut whipped cream instead of regular cream. You can even switch the matcha to cocoa powder for a chocolate twist just use the same amount and enjoy a whole new flavor profile.
Serving Suggestions
Cut thick slices and serve with a side of hot green tea or jasmine tea. Add fresh fruit like mandarin oranges or pomegranate seeds for extra color and zing at the table. For holidays I love to add a sprig of mint and a scattering of sugared cranberries for a true festive feel.
Cultural and Seasonal Notes
This recipe is inspired by Japanese-style roll cakes which emphasize an ultra-light sponge and creative flavors. Matcha is valued in Japanese culture for its depth and ceremonial quality while the cranberry filling nods to French cream desserts. This roll feels just right for late autumn when cranberries are at their peak but it is beautiful any time you want a bright dessert.
Save to Pinterest This Swiss roll will wow your guests at any table and makes even a weekday tea feel celebratory. With matcha’s striking color and tart cranberry cream, each bite tastes as delicate as it looks.
Common Recipe Questions
- → Can I use frozen cranberries?
Yes, both fresh and frozen cranberries work well. Just simmer them until softened and thickened.
- → What gives the sponge its bright green color?
High quality matcha powder provides the sponge's vivid color and earthy flavor.
- → How do I prevent the sponge from cracking when rolling?
Roll the cake while it's still warm and slightly flexible, using a tea towel dusted with powdered sugar.
- → Can I substitute the cranberry filling?
Try raspberries or other tart berries for a flavorful variation in the cream filling.
- → Is this dessert suitable for vegetarians?
Yes, all the ingredients listed are vegetarian-friendly.
- → What is the best way to store leftovers?
Cover and refrigerate for up to 2 days. Slice before serving for neat portions.