This exquisite spring matcha cake is a celebration of fresh flavors and vibrant colors, making it an ideal choice for Easter brunch or any special occasion throughout the year. It features a delicate matcha sponge, generously filled with luscious Bonne Maman Raspberry Preserves and a light, airy raspberry cream. An elegant, fruit-forward, and beautifully balanced dessert that promises to delight!

I am absolutely thrilled to share this delightful matcha roll cake recipe with you! The captivating colors alone make it irresistible, don’t you agree? It perfectly captures the essence of spring, bringing freshness and brightness to any table.

The Allure of Matcha: A Journey from Japan to Your Kitchen

My fascination with matcha began during my travels to Japan a couple of years ago. There, this vibrant green tea powder was omnipresent, appearing in every conceivable form, from traditional tea ceremonies to innovative culinary creations. For those new to this wonderful ingredient, matcha is essentially finely ground powder made from specially cultivated green tea leaves. What makes it truly unique is its growing method: the tea plants are grown in the shade.

This meticulous shade-growing process is pivotal, as it enhances chlorophyll production, resulting in the tea’s characteristic vibrant green hue. More importantly, it develops a complex flavor profile that is notably less bitter and subtly sweeter than conventional green tea. Matcha’s nuanced taste allows it to pair exceptionally well with a wide array of flavors, especially fruits. Its earthiness and slight sweetness provide a beautiful counterpoint to the tartness of berries.

Beyond its incredible flavor, matcha imparts a stunningly rich green color to desserts, as beautifully showcased in this raspberry matcha cake. The striking contrast between the vibrant green matcha sponge and the deep reddish-pink hues of the raspberry preserves and cream filling is particularly captivating, especially as nature awakens in the springtime.

If you’ve been following the blog, you’ll know my affection for roll cakes runs deep. We’ve explored various versions, from a classic vanilla raspberry roll cake to a more exotic chocolate passion fruit roll cake. These elegant desserts hold a special place in my heart, evoking childhood memories of my mother preparing them for countless family celebrations and holidays, especially Easter brunch.

What makes roll cakes so special is their delicate balance. They possess an inherent elegance, making them perfect for special occasions, yet they are surprisingly light, never feeling heavy or overly rich. They offer just the right amount of sweetness, allowing the natural flavors of the ingredients to shine through. My mom’s mastery of sponge cakes felt almost like a second nature to me, the process becoming practically ingrained from an early age, making this matcha version a nostalgic yet fresh interpretation.

Our goal is to create a matcha roll cake that is light, fluffy, and vibrant. The foundation of this recipe lies in a classic sponge cake batter, renowned for its airy texture. To infuse the cake with that distinctive matcha flavor, we simply incorporate culinary-grade matcha powder into the dry ingredients. It’s truly that straightforward!

Choosing the Right Matcha for Baking

Matcha comes in various grades, typically categorized as ceremonial, culinary, and latte grade. For baking and most dessert applications, culinary grade matcha is the ideal choice. It offers excellent flavor and color for incorporating into recipes without the higher price point of ceremonial grade matcha, which is traditionally reserved for drinking. Ensuring the matcha is properly sifted with the flour mixture is a crucial step to prevent any clumps and guarantee a smooth, even batter, resulting in a perfectly colored and textured cake.

While roll cakes, also known as Swiss rolls, sometimes carry a reputation for being complicated or tricky, I firmly believe they are among the most approachable desserts, especially when you keep the filling simple. With a few key techniques, anyone can master this beautiful cake.

The single most critical step for achieving a perfect sponge roll cake is to roll the cake immediately after it comes out of the oven. This warm-rolling technique is vital because it establishes a “muscle memory” in the cake. This flexibility prevents the delicate sponge from cracking or splitting later when you unroll it to add the filling. Once rolled and allowed to cool completely in its rolled state, the cake is then carefully unrolled and prepared for its delicious layers.

For this delightful cake, we’ll spread a thin, even layer of Bonne MamanRaspberry Preserves directly onto the cooled matcha sponge, followed by a generous topping of our homemade raspberry whipped cream filling.

Why Bonne Maman Preserves Are Our Go-To

I am particularly excited about this partnership with Bonne Maman for today’s recipe, as their products have been a cherished staple in my family’s kitchen for as long as I can remember. The name “Bonne Maman” itself translates to “grandmother” or “granny,” a beautiful testament to the brand’s unwavering commitment to tradition, authenticity, and simple, wholesome ingredients.

Every single one of Bonne Maman’s preserves is crafted with the kind of straightforward, high-quality ingredients you’d expect to find in your own grandmother’s pantry: the finest whole fruit, pure cane sugar, a touch of lemon juice, and fruit pectin. It’s a formula that has remained unchanged since the company’s inception, which I find incredibly reassuring. This steadfast dedication not only guarantees exceptional quality but also delivers an authentic, homemade taste that truly stands unparalleled.

Their Bonne MamanRaspberry Preserves, in particular, hold a special place as my personal favorite. They boast that signature, intensely fruity raspberry flavor, and their texture is absolutely perfect for this specific application. The preserves contain just the right amount of whole raspberry seeds and have an ideal spreadable consistency. This is crucial for roll cakes; if the preserves are too thick, they can inadvertently cause the delicate sponge cake to tear during spreading. Their versatility extends far beyond just roll cakes, making them a fantastic addition to countless other dishes too.

While roll cakes are often at their peak freshness and texture when assembled and served on the same day, you can absolutely prepare this cake a day in advance, especially if you’re planning it for a busy Easter brunch. In fact, you might find that the matcha flavor actually deepens and intensifies beautifully as the cake rests in the refrigerator overnight. If not serving immediately, ensure the cake is stored in the fridge to keep the delicate whipped cream filling perfectly firm.

To truly highlight the gorgeous green of the matcha and maintain the cake’s light, airy appeal, I opt for minimal exterior decoration. Instead of heavy frosting, a simple dusting of powdered sugar just before serving adds an elegant finish. For clean, precise slices that show off the stunning swirl, always use a serrated knife. This ensures each piece is as beautiful as it is delicious.

This post is sponsored by Bonne Maman. Thank you for supporting brands I love and use in my kitchen. For more recipes and product information, visit www.bonnemaman.us.