Matcha Crepe Roll Cake

A delicate Japanese dessert made with thin matcha crepes layered with lightly sweetened cream, then rolled into a soft and elegant cake. It offers a smooth texture, balanced sweetness, and a refined green tea flavor.

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Course: Dessert, Health & Wellness

Cuisine: American

Keyword: Matcha Crepe Roll Cake

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: slices

Calories: 320kcal

Author: Lila benett

Cost: 3

Equipment

mixing bowl
whisk
non-stick pan
spatula
hand mixer or whisk
parchment paper

Ingredients

3 eggs
2 tbsp sugar
250 ml milk
100 g all-purpose flour
1 tbsp matcha powder
2 tbsp melted butter
250 ml heavy cream
2 tbsp sugar (for cream)

Instructions

In a mixing bowl, whisk eggs and sugar until combined. Add milk and melted butter, then sift in flour and matcha powder. Mix until smooth and lump-free.
Let the batter rest for 15–20 minutes to improve texture and flexibility.
Heat a lightly greased non-stick pan over medium-low heat. Pour a small amount of batter and swirl to form a thin crepe. Cook for about 1 minute, flip gently, then repeat with remaining batter.
Allow crepes to cool completely while keeping them covered to retain moisture.
Whip heavy cream with sugar until soft peaks form. The texture should be light and spreadable.
Layer crepes one by one, spreading a thin layer of cream between each.
Carefully roll the stacked crepes into a tight log, applying gentle and even pressure.
Wrap in parchment paper and refrigerate for at least 2 hours before slicing and serving.

Notes

Sift matcha powder to avoid clumps and achieve a smooth batter. Keep crepes soft by avoiding overcooking. Chill the cake before slicing for clean layers. You can customize with fruits, chocolate, or red bean filling. Store covered in the refrigerator for up to 2–3 days.

Nutrition