Matcha Swiss Cranberry Cream (Print Version)

Airy matcha sponge rolled with cranberry-speckled cream, ideal for tea time or celebrations.

# What You’ll Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 1/2 cup granulated sugar, divided
03 - 2 tablespoons vegetable oil
04 - 2 tablespoons whole milk
05 - 1 teaspoon vanilla extract
06 - 2/3 cup cake flour, sifted
07 - 2 tablespoons matcha powder, sifted
08 - 1/4 teaspoon salt

→ Cranberry Cream

09 - 3/4 cup plus 2 tablespoons cold heavy whipping cream
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - 2/3 cup fresh or frozen cranberries
13 - 2 tablespoons granulated sugar
14 - 2 tablespoons water

→ Finishing

15 - Powdered sugar, for dusting
16 - Cranberries or fresh mint, for garnish (optional)

# How to Make It:

01 - Preheat oven to 350°F (180°C). Line a 9x13-inch (23x33 cm) jelly roll pan with parchment paper.
02 - In a small saucepan, combine cranberries, 2 tablespoons granulated sugar, and 2 tablespoons water. Simmer over medium heat until cranberries burst and mixture thickens, about 5–7 minutes. Allow to cool, then roughly chop.
03 - In a medium bowl, beat egg yolks with half of the granulated sugar until thick and pale. Blend in vegetable oil, whole milk, and vanilla extract.
04 - Sift cake flour, matcha powder, and salt together. Gently fold into the egg yolk mixture until just incorporated.
05 - In a clean bowl, whisk egg whites until foamy. Gradually add the remaining granulated sugar and beat to stiff peaks.
06 - Gently fold the whipped egg whites into the matcha batter in three additions, maintaining as much volume as possible.
07 - Pour the batter into the prepared pan, smoothing the top evenly. Bake for 11–13 minutes, or until the sponge springs back when lightly pressed.
08 - Cool the sponge for 2 minutes. Turn the cake onto a clean tea towel dusted with powdered sugar. Remove the parchment paper carefully. While still warm, roll the cake from the short end with the towel and let cool completely.
09 - In a bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks. Fold in the chopped, cooled cranberries.
10 - Unroll the cooled sponge. Evenly spread cranberry cream over the surface, leaving a 3/4-inch border. Carefully re-roll the cake without the towel.
11 - Trim the ends for a clean look. Dust with powdered sugar and garnish with additional cranberries or mint if desired. Chill for at least 30 minutes before slicing.

# Additional Tips::

01 -
  • Light as air sponge that never feels heavy even after a big meal
  • Surprising pop of tart cranberry in sweet cream
  • Ready to impress your guests without any complicated steps
  • Can be made a few hours ahead perfect for entertaining
02 -
  • Very high in antioxidants from matcha and cranberries
  • Stays soft for two days and the flavor deepens overnight
  • Looks complex but is fully achievable for home bakers with just a little patience
03 -
  • Always work with cold cream and a chilled bowl for the fluffiest whipped filling
  • Do not overbake the sponge a dry cake will resist rolling and may crack
  • Take your time folding the egg whites in gently as it is the secret to a sky high roll

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