Asian Swiss Roll Cake Recipe: Matcha Green Tea and Red Bean Magic

This Asian Swiss roll cake recipe brings delicate layers of matcha green tea and sweet red bean paste to your dessert table with professional precision. ✨ The secret lies in a perfectly baked, tender sponge that rolls up without tearing, creating an elegant presentation that's as impressive as it is delicious. I've perfected the technique over years of baking, ensuring every slice delivers that harmonious balance of earthy matcha and creamy red bean filling.

The process starts with a light, airy sponge cake that's baked just until golden—not a minute longer—to maintain its delicate structure. While still warm, the cake is spread with a layer of smooth red bean paste (or custard for a modern twist) and rolled with confidence, creating those signature smooth layers. The matcha-infused sponge adds an elegant earthiness that pairs beautifully with the sweet, nutty red bean filling, making each bite a perfect harmony of textures and flavors.

What you'll achieve is a restaurant-quality dessert that's surprisingly simple to make at home. The key is patience—allowing the cake to cool completely before slicing ensures clean, professional-looking layers every time. This recipe delivers the same elegant results you'd find in high-end patisseries, without requiring specialized equipment. Whether you're serving it at a special occasion or treating yourself to a homemade indulgence, this Swiss roll cake is sure to impress.

For an extra touch of elegance, dust the finished cake with powdered sugar or garnish with fresh berries. The beauty of this recipe is its versatility—swap the red bean paste for ube or lotus paste for a different cultural twist. Let's get started on creating your perfect Asian Swiss roll cake!

Ingredients for asian swiss roll cake

Matcha's earthy depth meets sweet red bean—just twelve ingredients for restaurant-quality layers.

The matcha makes all the difference here. Ceremonial grade from Matcha Kari or Ippodo delivers that vibrant green color and smooth, umami-rich flavor—none of that bitter, dusty stuff. If you can't find it, culinary grade works, but expect a slightly less refined taste. The red bean paste? Look for the smooth, jam-like version in Asian markets or the baking aisle—it should be thick but spreadable, not grainy or watery. For the flour, sift it twice if you can—this ensures a light, airy sponge that rolls up like silk. And the butter? Full-fat is non-negotiable—it's what gives that tender crumb.

No matcha powder? Strong brewed green tea (cooled) at half the amount works in a pinch, though the color won't be as vibrant. Stuck with regular granulated sugar? Pulse it in a food processor for 30 seconds to make it superfine—your mixer will thank you. The red bean paste can be swapped for ube paste or lotus paste if you want to experiment, but the texture might be slightly different. For the strawberries, frozen works too—just thaw and pat dry. And if you're feeling fancy, add a pinch of cardamom to the batter for a Middle Eastern twist on this classic Asian dessert.

This cake is all about timing. The butter and eggs should be at room temperature—stick them in warm water for 10 minutes if they're straight from the fridge. The red bean paste keeps for 3 months in the fridge, so buy extra. Once rolled, wrap tightly in plastic and chill for at least 4 hours before slicing—this prevents tearing. Slice with a hot knife (dip in hot water, wipe dry) for clean edges every time. Store leftovers in the fridge for 5 days, though I've never had any last that long.

Step-by-step instructions for matcha green tea and red bean Swiss roll cake

Here's how to create a beautifully rolled, ultra-moist cake with perfect layers.

Preheat your oven to 350°F and line a 12x17-inch jelly roll pan with parchment paper. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1.5 tsp baking powder, and 0.5 tsp salt. Sift the mixture directly into a large mixing bowl to aerate.

In a separate bowl, cream the 1 cup unsalted butter (at room temperature) with 2 tbsp matcha green tea powder and 1 tsp vanilla extract until light and fluffy. Add the 6 whole large eggs, one at a time, mixing well after each addition. Gradually incorporate the dry ingredients into the butter mixture, mixing just until combined—overmixing develops gluten and makes the cake tough.

Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 12-14 minutes until the top springs back when gently pressed. The cake should be golden but still slightly underbaked in the center—this ensures a tender texture.

Immediately after removing the cake from the oven, invert it onto a clean kitchen towel dusted with 1 cup powdered sugar. Let it cool for 5 minutes before carefully peeling off the parchment paper. Sprinkle the top evenly with the remaining 1 cup powdered sugar—this prevents sticking when rolling.

Spread the 1.5 cups red bean paste evenly over the entire surface, leaving a ½-inch border around the edges. Use an offset spatula for smooth, even coverage. This layer should be thin but consistent—thick spots will make rolling difficult.

Starting from the long edge closest to you, gently roll the cake into a log using the towel. Press lightly as you roll to help it maintain its shape. Transfer the rolled cake to a wire rack and let it cool completely for 30 minutes—this makes it easier to slice later.

Once cooled, use a sharp serrated knife to cut the cake into 12 equal pieces. I dip the knife in hot water between cuts for clean slices. Wrap the entire cake in plastic wrap and refrigerate for at least 4 hours (or overnight) to set the layers properly.

Unwrap the chilled cake and slice each piece carefully. Garnish with ½ lb sliced fresh strawberries arranged on top or on the side for a pop of color. The contrast between the vibrant strawberries and earthy matcha creates a stunning presentation.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days. This cake tastes best at room temperature, so let it sit for 10 minutes before serving for the perfect texture—moist, tender, and perfectly rolled.

Essential equipment for perfect results

Jelly Roll Pan

The 12x17-inch jelly roll pan is your secret weapon for this recipe. I recommend using a half-sheet pan with low sides—this prevents overflow and makes rolling easier. Look for non-stick options like Nordic Ware or Wilton to avoid sticking. If your pan has high sides, use parchment paper to create a barrier and prevent the batter from climbing up.

Pro tip: Lightly grease the pan with 2 tbsp vegetable oil and dust with 1 tbsp flour, tapping out excess. This creates a non-stick barrier that makes rolling the cake effortless. I’ve ruined more than one roll because the cake stuck—trust me, this step is worth it. 🌟

Mixing Bowls

Use two medium-sized mixing bowls—one for dry ingredients and one for wet. I prefer stainless steel bowls (like OXO Good Grips) because they’re durable and easy to clean. For the wet ingredients, a glass bowl works well if you’re using a stand mixer—it lets you monitor the butter’s texture as it creams.

If you’re hand-mixing, grab a whisk and a spatula—I like Silpat-coated spatulas for scraping every last bit of batter. A hand mixer (like KitchenAid KHM) speeds up the process, but a balloon whisk works if you’re going old-school. Just be patient—rushing the mixing leads to dense, tough cake.

Offset Spatula

An offset spatula (like Michael’s brand or OXO Good Grips) is essential for spreading the red bean paste evenly. Its flexible, angled blade helps you reach corners and create that perfectly thin layer without tearing the cake. I keep mine in my baking station at all times—it’s one of the most underrated tools in the kitchen.

For a smoother finish, chill the spatula in the fridge for 5 minutes before using it. This prevents the paste from sticking and makes spreading effortless. If you don’t have an offset spatula, a flexible silicone spatula works in a pinch, but it won’t give you the same precision. 💫

Kitchen Towel

A clean, lint-free kitchen towel (like Barbour Waxed Cotton) is your best friend for rolling. The towel’s smooth texture prevents the cake from sticking while providing just enough grip to roll it tightly. Avoid terry cloth towels—they’re too absorbent and can dry out the edges.

Before using, dust the towel with powdered sugar to create a slippery barrier. This trick ensures the cake rolls up like a dream and doesn’t tear when you cut it. I keep a small bowl of powdered sugar nearby for quick access—it’s a game-changer for first-timers. ✨

Wire Rack

A wire cooling rack (like OXO Good Grips) is non-negotiable for cooling the rolled cake. It allows air to circulate evenly, preventing soggy spots where the cake touches a plate. Place the rack on a baking sheet to catch any stray crumbs or sugar.

For extra stability, I like to secure the rolled cake with a rubber band while it cools. This prevents it from unraveling as it firms up. Once cooled, the rubber band makes slicing a breeze—just remove it before serving. 🔥

Plastic Wrap

Wrap the chilled cake tightly in plastic wrap (like Glad Press'n Seal) to lock in moisture and prevent drying. I press the wrap directly against the cake, smoothing out any air bubbles to create a seal. This step is critical for storage—it keeps the cake fresh for up to 3 days in the fridge.

For a professional touch, use clear wrap so you can see the layers without unwrapping. If you’re storing it longer than 24 hours, add a parchment paper barrier between the cake and wrap to prevent sticking. Trust me, this small effort makes all the difference in presentation. 💡

Frequently asked questions