Recipe of Today: Strawberry Matcha Cake Roll

Recipe of Today: Strawberry Matcha Cake Roll


  • 4 large eggs
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 tbsp matcha powder
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 1 cup heavy cream
  • 2 tbsps powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup fresh strawberries, diced
  • additional powdered sugar for dusting


  • Preheat your oven to 350°F. Grease and line a 10x15-inch jelly roll pan with parchment paper.
  • In your Kitchenin KM50 Stand Mixer bowl, beat the eggs and granulated sugar together on medium-high speed until light and fluffy, about 5 minutes.
  • In a separate bowl, whisk together the flour, matcha powder, baking powder, and sea salt. Gradually add the dry ingredients to the egg mixture and gently fold until fully combined.
  • Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched.
  • While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
  • Starting from one of the shorter ends, gently roll the cake along with the towel into a tight cylinder. Place it seam side down and let it cool completely on a wire rack.
  • In the meantime, prepare the strawberry filling. In the mixing bowl of Kitchenin KM50 Stand Mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Sprinkle the diced strawberries on top of the cream.
  • Gently roll the cake back up, this time without the towel. Place it on a serving platter and refrigerate for at least 1 hour to set.
  • Before serving, dust the Strawberry Matcha Cake Roll with powdered sugar. Slice and enjoy!

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