This roll cake has a soft, fluffy texture with a rich matcha flavor.
The secret ingredient is mirin (Japanese sweet rice wine), which keeps the sponge moist and tender—giving it a bakery-quality finish.
50 minutes
Oyatsu Labo
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 tbsp. matcha powder (Sponge Cake Batter)
- 2 tbsp. neutral oil (Sponge Cake Batter)
- 2 tbsp. mirin (Sponge Cake Batter)
- 5 large eggs (Sponge Cake Batter)
- 1/3 cup granulated sugar (Sponge Cake Batter)
- 3/4 cup cake flour (Sponge Cake Batter)
- 1 1/2 tbsp. granulated sugar (Syrup)
- 3 tbsp. water (Syrup)
- 7 oz heavy cream (Filling)
- 1 tsp. granulated sugar (Filling)
- 3 1/2 oz sweet red bean paste (Filling)
INSTRUCTIONS
Preparation
・Preheat the oven to 340°F (170°C).
・Line a 14 x 12-inch baking sheet with parchment paper.- 1
Matcha paste: In a bowl, whisk together sifted matcha and oil. Gradually add mirin and mix into a smooth paste.
- 2
In a separate bowl, beat eggs and sugar with a hand mixer until thick and creamy (about 7 minutes on high, then 2 minutes on low).
- 3
Sift in the cake flour and fold gently with a plastic scraper until mostly combined.
- 4
Add a few scoops of the egg mixture to the matcha paste and mix. Return this mixture to the egg bowl and fold together gently until uniform.
- 5
Pour the batter into the lined baking sheet. Spread evenly with a scraper and tap the pan on the counter to release air bubbles.
- 6
Bake at 340°F (170°C) for about 15 minutes, until the surface is lightly golden. Let cool.
- 7
Syrup: Microwave sugar and water for 1 minute at 600W, stir, and let cool.
- 8
Cream filling: In a chilled bowl, whip cream and sugar until soft peaks form. Fold in the sweet red bean paste.
- 9
Place the sponge on a sheet of parchment paper, trim off the edges, and brush the surface with syrup.
- 10
Spread the cream onto the cake, applying more on the edge closest to you and less toward the far side. Using the parchment paper, roll up tightly starting with the side closest to you so that the most cream is in the center of the cake.
- 11
Wrap in parchment and chill for at least 1 hour. Slice and serve.
RecipeID
326
Tips & Notes
Folding the matcha paste into the egg mixture reduces air bubbles, but be sure to mix it together quickly and gently to ensure a fluffy cake .
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[About Me] I’m Master, a father of a 5-year-old. I mainly share desserts and, from time to time, my family’s go-to meals. In February 2023, my Instagram followers surpassed 240,000—thank you so much for your support! [My Approach to Recipe Development] I believe that sweets and cakes are often made for special occasions such as birthdays or anniversaries. Because they play such an important role in celebrating precious days, I always strive to create recipes that will make people say, “This is absolutely delicious!” Nothing makes me happier than knowing that recipes from Oyatsu Labo can bring a sense of joy and happiness to more people. [The Story Behind Oyatsu Labo] I’ve loved cakes since I was a child—my favorite was the shortcake from Ginza Cozy Corner, which I often enjoyed on birthdays. My journey into baking started in elementary school when I wanted to make cookies for my mom. They were simple drop cookies, and although I had an oven, for some reason I baked them in a toaster oven instead. Looking back, I can’t help but laugh at myself—why didn’t I just use the oven?! But somehow, they turned out okay. From then on, I would wake up early to make butter rolls or bake cakes for birthdays. Seeing my family’s smiles when they enjoyed the sweets I made was what truly motivated me to keep baking.