Matcha Swiss Roll With Delicious White Chocolate Cream

I have considered the possibility of this recipe attempt becoming a nightmare. There are many challenges to overcome while making this roll: (1) the cake batter has to be baked just right (not too dense); (2) the cream mixture has to be whipped just right (not overwhipped); (3) the log has to be rolled up just right (not too loose). Also, I took a risk when I decided to pipe two stripes of red bean paste over the roll.

The result of this swiss roll attempt – successful! The white chocolate cream mixture was lovely, not too sweet but delightfully fragrant. The roll had a nice matcha sniff to it as well. Am definitely going to do this again very soon!


  • Egg yolk: 3
  • Sugar: 10g + 50g
  • Olive oil: 20ml
  • Milk: 40ml
  • Cake flour: 53g
  • Matcha powder: 7g
  • Egg white: 3
  • White chocolate: 50g
  • Heavy (thickened) cream: 120ml
  • Red bean paste: 200g
  • Icing sugar (optional): 1 tbsp


  1. Preheat oven at 190 degrees Celsius.
  2. Beat egg yolks with 10g sugar.
  3. Add in olive oil. Whisk to combine.
  4. Add in milk. Whisk again to combine.
  5. Sift in cake flour and matcha powder. Whisk again to combine. Set aside.
  6. Separately whisk egg whites with 50g sugar, adding sugar gradually till stiff peaks form.
  7. Fold in 3 batches into egg yolk mixture.
  8. Place greased baking paper on rectangular tray. Pour batter in and spread out evenly on tray. Hit tray on counter a couple of times to even out.
  9. Bake 14min till slightly browned.
  10. Remove from oven. Cover top with cling wrap. Remove wrap together with ‘skin’ of cake.
  11. Flip cake over. Remove greased paper together with ‘skin’ of cake at the bottom.
  12. Flip cake over again onto a clean piece of baking paper. Slice off 1 end of cake to create a gentle slope to help it taper off naturally at the end of the roll.
  13. To make the cream, melt white chocolate in a hot water bath.
  14. Whisk heavy cream till slightly stiff. Add in melted white chocolate and use a spoon to mix in quickly.
  15. Spread cream mixture over the top of the cake. Pipe red bean paste in two columns over cream, at the opposite end of the sloped end.
  16. Roll into a log, starting from the end with red bean paste. Use the paper to pull tight.
  17. Chill in fridge overnight, wrapped in the paper to keep it in shape.
  18. Unwrap from paper. Sprinkle icing sugar over cake.
  19. Cut into slices to serve.


  • I couldn’t find cake flour during the CB period back then because apparently everyone was busy baking at home and stocked up on flour. As such, measured out 53g plain flour, removed 1 tbsp of cake flour and substituted it with 1tbsp corn starch. Works perfectly!

6 slices

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