Matcha Roll Cake with Lavender Filling: a Delectable Fusion

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Last updated on June 21st, 2024 at 09:19 pm

I am so excited to share this Matcha Roll Cake with Lavender Filling, a dessert that captivates both the eye and the palate. The unique fusion of vibrant matcha and delicate lavender creates a balance of flavors that is both refreshing and soothing. Matcha powder, with its rich, earthy undertones, perfectly complements the floral whispers of lavender filling, making every bite an enchanting experience.

Not only does this Matcha Dessert stand out for its elegant flavors, but its striking green swirl wrapped around a creamy, lavender-infused center makes it a centerpiece for any occasion. Whether you’re hosting an afternoon tea, a special celebration, or simply indulging in a love for elegant desserts, this Matcha and Lavender Swiss Roll is a showstopper.

And here’s the best part: you don’t need to be a veteran baker to create this masterpiece. With easy baking steps and a sprinkle of baking tips, this dessert recipe is surprisingly straightforward. From preparing the spongy, delicate homemade cake to whipping up the fragrant lavender filling, each step in the pastry-making process is a joy. So whether you’re a seasoned pastry chef or a budding foodie, this tea-infused dessert invites you to explore dessert trends and add a delectable fusion to your baking repertoire.

Jump to Recipe

Ingredients

Diving into the world of baking, especially when it’s as exotic as this matcha and lavender cake roll, calls for a list of ingredients that blend the boldness of green tea with the delicate floral hints of lavender. I’ll have a few tips about the ingredients in the pro tips section of this post, too!

For the Matcha Roll Cake:

4 large eggs, separated
1/2 cup granulated sugar, divided
1 tablespoon honey
1/4 cup milk
2 tablespoons vegetable oil
2/3 cup all-purpose flour
2 tablespoons matcha powder (Make sure it’s marked as culinary grade or okay for baking)
1/2 teaspoon baking powder
A pinch of salt

For the Lavender Filling:

2 cups powdered sugar
½ cup butter, softened
4 tablespoons milk (You may not use all 4, but start with 4 just in case)
1/2 teaspoon culinary lavender buds (Make sure they are labeled as okay for food. I bought mine from Amazon)
A few drops of light purple food coloring (optional)

Video – How to Make Matcha Roll Cake with Lavender Filling:

How to Make Matcha Roll Cake with Lavender Filling

Prepare Matcha Cake:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. Separate egg whites from egg yolks

3. In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt.

4. In a large bowl, beat the egg yolks and 1/4 cup of sugar until thick and pale. Add the honey, milk, and vegetable oil, and mix until combined.

beat together egg yolks and half of sugar

5. Gradually add the dry ingredients to the egg yolk mixture and mix until just combined.

6. In a separate large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 50g (1/4 cup) sugar and beat until stiff peaks form.

7. Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.

beat egg whites and other half of sugar until stiff peaks form

8. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

9. While the cake is baking, lay out a clean piece of parchment paper (or a kitchen towel) and dust it generously with powdered sugar.

10. When the cake is done, immediately turn it out onto the sugared parchment paper and carefully peel off the used parchment paper. Roll the cake up (starting from a short end) and let it cool completely on a wire rack

coat a clean piece of parchment paper with powdered sugar

Make Lavender Filling

1. Microwave your milk until it starts bubbling (but not bubbling over)

2. Soak your lavender buds in the hot milk for 3-5 minutes depending on how rich of a lavender flavor you want. I went with 4 minutes.

3. Carefully pour your lavender-infused milk through a strainer to separate out the lavender buds while preserving the lavender-infused milk

4. Beat your softened butter and powdered sugar.

5. Add in 2 tablespoons of lavender-infused milk. Beat until smooth.

6. If texture seems too thick to spread, add more milk a little bit at a time

7. Add in purple food coloring if using

beat together lavender frosting ingredients

add purple food coloring to lavender frosting

Assemble Matcha Roll Cake with Lavender Filling

1. Unroll the cooled cake gently and spread the lavender cream evenly over the surface.If your cake breaks a little bit, don’t worry! You can fill it in with frosting. Once you roll the whole thing up, you can strategically place your cake on a plate so that the broken parts are down.

2. Carefully re-roll the cake (without the towel) and transfer it to a serving platter.

3. Dust with powdered sugar or garnish as desired (e.g., with additional matcha powder or lavender buds).

spread lavender frosting on top of matcha cake

roll up matcha cake with lavender filling

Pro Tips

Especially with such elegant desserts as a Matcha & Lavender Cake Roll, I’ve found that the devil is in the details. After quite a few trials and errors, I’ve gathered some pro tips to share with fellow baking enthusiasts. Here’s how you can master this tea-infused dessert, turning it into a showstopper at your next afternoon tea.

Perfecting Sponge Texture: Achieving the perfect sponge cake texture begins with the eggs. It’s easier if they’re at room temperature before whipping them to incorporate more air. This, combined with the careful folding of the matcha powder, prevents the cake from becoming too dense. A light hand is your best friend here.
Balance Lavender Flavor: Lavender is a tricky flavor, especially because we are diluting that flavor throughout a whole batch of frosting. I would recommend you taste just a couple drops of your lavender-steeped milk before you add it to your frosting. If the taste is gross and unbearable, you’ll probably have enough to have a pleasant lavender flavor when it’s diluted throughout your whole roll cake.
Rolling Without Cracks: To keep your matcha roll looking immaculate, roll it while it’s still warm then let it cool. This helps the sponge cake adapt to its shape, reducing the risk of cracks. Patience here pays off for an elegant finish. Also, unroll slowly and carefully before you add your filling. If you end up cracking your cake a little bit, don’t fret! You can fill in the cracks with some extra frosting, and by the time the cake is rolled back up, it won’t be noticeable.
Maintaining Freshness: I would recommend storing this on a flat plate wrapped in plastic wrap in the fridge. That way, it will stay fresh for at least 3-4 days, if it lasts that long! This cake also freezes quite nicely, but I would still wrap it in plastic wrap before freezing.

FAQs

How long does the lavender filling keep its flavor in the fridge? Your lavender filling will maintain its exquisite floral essence for about 3-5 days when stored properly in the refrigerator. Store your matcha roll cake on a flat plate in the fridge, and then wrap the whole thing (plate and all) with plastic wrap to ensure it stays fresh. This makes it perfect for preparing in advance if you’re planning to serve this elegant dessert for afternoon tea or a special occasion.

Are there any tips for ensuring my sponge cake remains light and airy? Indeed, the key to a perfect sponge cake lies in the whisking. Ensure your egg whites and sugar are whisked thoroughly until the mixture is pale and has at least doubled in volume. Also, when your folding in the egg mixture with the other ingredients, take your time and do it gently so that you don’t lose any air in your final product. You can see who I do it in the video above (please note that the video is much faster than how I did it IRL!).

Can I freeze this matcha and lavender cake roll? Yes, you can freeze the cake roll for up to a month. Wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. Thaw it overnight in the refrigerator before serving. Freezing can slightly alter the texture but it’s a great option if you want to enjoy this exquisite matcha dessert later.

Can I use fillings other than lavender? Absolutely! I loved this recipe so much, I’m going to work on a matcha roll cake with cream cheese filling soon! I also want to try an ube filling. Finally, you can’t go wrong with just plain vanilla! I’ll hopefully get to work on all these recipes soon so I can post them here.

I hope these questions were helpful! If you have any others, please add them in the comments and I will be happy to answer! Happy baking!

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