Matcha Swiss Roll Cake with Red Bean Cream: Easy Recipe

Updated at: 04/06/2025

Indulge in the delicate artistry and vibrant green hue of this Matcha Swiss Roll Cake, a delightful fusion of Japanese matcha powder and classic Swiss roll technique. This recipe offers a surprisingly simple approach to creating a visually stunning and incredibly flavorful dessert, perfect for impressing guests or treating yourself to a special afternoon tea. The rich, earthy matcha flavor is beautifully complemented by a sweet and subtly sweet red bean paste filling, creating a harmonious balance of textures and tastes. Forget complicated baking – this recipe prioritizes ease and accessibility.

Imagine sinking your teeth into a soft, airy sponge cake, infused with the subtle bitterness of matcha and enveloped in a smooth, creamy red bean filling. This Matcha Swiss Roll Cake is more achievable than you think! Ready to transform simple ingredients into this elegant treat? Let's dive into the step-by-step instructions to guide you through the process.

Tools Needed

  • medium-sized saucepan
  • fork
  • stick blender (optional)
  • large bowl
  • sifter
  • stand mixer or hand mixer
  • 9x13 inch jelly roll cake pan
  • oven
  • oven thermometer
  • knife
  • parchment paper or tea towel

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Red Bean Cream and Matcha Batter

  • Cook dried red adzuki beans until soft and mash them with a fork. (You can pre-soak them overnight for easier cooking).
  • Once cooled, add the red bean paste to sweetened whipped cream (heavy cream, powdered sugar, vanilla extract). Set aside.
  • In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and matcha powder.
  • In a separate bowl, beat 4 large eggs with granulated sugar until tripled in volume and pale yellow.
Cook dried red adzuki beans until soft and mash them with a fork. (You can pre-soak them overnight for easier cooking).Once cooled, add the red bean paste to sweetened whipped cream (heavy cream, powdered sugar, vanilla extract). Set aside.In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and matcha powder.In a separate bowl, beat 4 large eggs with granulated sugar until tripled in volume and pale yellow.
Prepare the Red Bean Cream and Matcha Batter
  • Gently fold the dry ingredients into the egg mixture in batches.
Gently fold the dry ingredients into the egg mixture in batches.
Prepare the Red Bean Cream and Matcha Batter

Step 2. Bake and Cool the Cake

  • Pour batter into a greased and parchment-lined 9x13 inch jelly roll pan. Tap to remove air bubbles.
  • Bake at 350°F (180°C) for 8-10 minutes, or until a skewer inserted into the center comes out clean.
  • Let the cake cool for about 10 minutes. Generously dust with powdered sugar.
  • Flip the cake onto a parchment-lined surface, remove the pan and parchment paper. Dust generously with powdered sugar.
Pour batter into a greased and parchment-lined 9x13 inch jelly roll pan. Tap to remove air bubbles.Bake at 350°F (180°C) for 8-10 minutes, or until a skewer inserted into the center comes out clean.Let the cake cool for about 10 minutes. Generously dust with powdered sugar.Flip the cake onto a parchment-lined surface, remove the pan and parchment paper. Dust generously with powdered sugar.
Bake and Cool the Cake

Step 3. Fill and Roll the Cake

  • Roll the cake up tightly using the parchment paper or tea towel. Let it cool completely to set the shape.
  • Once cool, carefully unroll the cake. Spread the red bean whipped cream evenly over the cake.
  • Reroll the cake and dust generously with powdered sugar before serving.
Roll the cake up tightly using the parchment paper or tea towel. Let it cool completely to set the shape.Once cool, carefully unroll the cake. Spread the red bean whipped cream evenly over the cake.Reroll the cake and dust generously with powdered sugar before serving.
Fill and Roll the Cake

Step 4. Finishing Touches

  • Trim the ends of the cake for a neater appearance.
Optional: Trim the ends of the cake for a neater appearance.
Finishing Touches

Read more: Easy Korean Rainbow Rice Cake (Mujigae-tteok) Recipe

Tips

  • Pre-soaking the red beans overnight significantly reduces cooking time.
  • Cornstarch helps the cake become more flexible and less prone to cracking when rolled.
  • Don't over-mix the batter; gently fold in the dry ingredients to avoid deflating the egg mixture.
  • Ensure the cake is slightly warm but not hot before rolling to prevent cracking.
  • Generously dust the cake with powdered sugar to prevent sticking to the parchment paper/towel while rolling.
  • Let the rolled cake rest to hold its shape.
  • The cake should be completely cool before filling to prevent melting the whipped cream.

Nutrition

  • N/A

FAQs

1. Can I substitute the matcha powder?

While matcha provides the signature flavor, you can experiment with other finely sifted powders like cocoa powder or even espresso powder for a different taste profile. However, the color will change.

2. How do I prevent the Swiss roll from cracking?

Ensure your cake is completely cool before rolling. Gently roll it up with the parchment paper still attached to prevent cracking. A slightly damp kitchen towel placed on top before rolling can also help.

3. Can I make the red bean paste myself?

Yes! While store-bought is convenient, homemade red bean paste adds a special touch. Many recipes are readily available online. Just ensure it's fully cooked and cooled before using.


This Matcha Swiss Roll Cake with Red Bean Cream is a delightful dessert that’s surprisingly simple to make, yielding impressive results. The combination of earthy matcha and sweet red bean creates a flavor profile that is both unique and satisfying. Enjoy this beautiful and delicious treat – perfect for sharing or savoring on your own!